Sweet focaccia with fresh blueberries

Sweet blueberry focaccia, also excellent for breakfast or snack, is a soft and succulent leavened cake with lots of fresh fruits. The dough is really soft because it is prepared with milk and blueberries are put both as a filling and as a decoration on the surface. In addition, type 2 semi-wholemeal flour adds other fibers to this focaccia so as to make it even healthier and above all delicious.

Ingredients

For the dough

300 g flour

150 g milk

30 g extra virgin olive oil

10 g sugar

6 g salt

3 g fresh brewer's yeast

For the filling

150 g blueberries (fresh)

40 g sugar

extra virgin olive oil

water

Procedure

Put the lukewarm milk in the bowl of a stand mixer, add the sugar and melt everything while stirring with a spoon. Add the flour and start kneading with the hook for a few seconds. When the milk has been absorbed by the flour, add the oil and salt and continue to knead for about ten minutes until you get a smooth and elastic dough. Shape into a ball and let it rise in a bowl covered with plastic wrap and placed in a warm place away from drafts. When it has doubled in volume, transfer the dough to a pastry board and divide it into two parts. Roll out the first half into a disc with a diameter of about 20 centimetres and transfer it to a well-greased baking sheet. Spread half of the previously washed and dried blueberries. Sprinkle the surface with about 20 grams of sugar. Roll out the other half of the dough with your hands or with a rolling pin to form another disc and overlap it with the first. Seal the entire circumference of the focaccia. If necessary, moisten the edge of the disc underneath to make it adhere better. Brush the surface with extra virgin olive oil and let rise again. I usually put the focaccia to rise in the oven turned off. When it has become nice and puffy, decorate it with the remaining blueberries, pressing them lightly to make them adhere, but trying not to deflate the dough too much. Mix a couple of tablespoons of water with a couple of tablespoons of extra virgin olive oil and spread them on the surface of the focaccia, then sprinkle with the remaining sugar. Bake in a preheated oven at 200 C degrees in fan mode for 20 minutes. Remove the sweet blueberry focaccia from the oven, remove it from the pan and let it cool on a wire rack.

Note

Fresh blueberry focaccia is excellent enjoyed warm as soon as it is made. However, it is also excellent cold and can be kept soft for a day closed in a food bag. For a longer shelf life, it can also be frozen, perhaps already cut into small pieces ready for any occasion.