Blueberry and Lemon Focaccia
Directions
- 1Combine warm water, active yeast, and sugar in a bowl, mix, and cover for 10 minutes to activate the yeast.
- 2Add bread flour and salt to the yeast mixture and mix well.
- 3Drizzle oil over the dough, cover with Glad wrap, and let it rise for about 30 minutes.
- 4In a pan, combine frozen blueberries, lemon juice, vanilla extract, and white sugar.
- 5Add xanthan gum, mix, and cook on medium heat until thickened.
- 6Set the blueberry mixture aside to cool.
- 7Wet hands, fold the risen dough on top of itself, and cover it again to rise for another 30 minutes.
- 8For the crumble, combine butter, flour, and sugar in a pan and mix until it forms a crumble.
- 9Line a baking tray with baking paper and drizzle some oil at the bottom.
- 10Place the risen dough onto the baking tray.
- 11Add two-thirds of the blueberry mixture to the dough and spread it around.
- 12Fold the dough on top of itself to enclose the blueberry mixture.
- 13Cover again to rise and fill out the pan.
- 14Drizzle olive oil on top, dimple it in with fingers, and spread the remainder of the blueberry mixture.
- 15Sprinkle the crumble on top.
- 16Bake at 200 degrees Celsius or 392 Fahrenheit for about 30 minutes.
- 17Combine icing sugar and lemon juice for the lemon drizzle icing.
- 18Let the bread cool on a cooling rack, then drizzle the lemon icing on top.
Ingredients
- 2 cups warm water
- 2 tablespoons active yeast
- 2 tablespoons sugar
- 4 cups bread flour
- 2 tablespoons salt
- bit oil
- 3 cups frozen blueberries
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 0.5 cup white sugar
- some xanthan gum
- 0.25 cup butter
- 0.5 cup flour
- 0.5 cup sugar
- 1 cup icing sugar
- as much as you want lemon juice
Equipment
bowlspoonpanbaking traybaking paperovencooling rack
Tips
- Use bread flour for the dough.
- Xanthan gum can be replaced by cornstarch.
- Bake at 200°C (392°F) for about 30 minutes.