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Blueberry Focaccia




Source of Recipe


Woman's Day July 2009






List of Ingredients



• 1/2 cup sugar
  
• 1 Tbl grated lemon zest
  
• 3 - 3.5 cups flour
  
• 1/4 oz rapid rise dry yeast
  
• 3/4 salt
  
• 1 1/4 cups whole milk
  
• 1 large egg, lightly beaten
  
• 1/2 stick unsalted butter, softened
  
• 2 cups blueberries
  






Instructions



1. Pulse sugar and zest in processor until zest is finely ground and incorporated into the sugar. In a large bowl, whisk 1/3 cup of the lemon sugar, 3 cups of the flour, yeast and salt until blended.
   
2. Heat milk in a 2-cup measure in micro for 1.5 minutes or until 130 degrees; add to the flour and the eggs and butter. Mix with a rubber spatula until soft, sticky dough forms; scrape dough onto floured surface. Using dough scraper to assist; knead with some of the remaining flour to form smooth and pliable dough; about 2 minutes. Cover the dough and let rest for 10 minutes.
   
3. Line a large baking sheet with parchment paper. Divide dough in half. Working with 1 piece of dough at a time , stretch and pat out on parchment into a 12-in free form rectangle about 1/4 in thick. Scatter with half the berries and half of the remaining lemon sugar. On floured surface, pat out and stretch the remaining dough slightly larger than the first and place over bottom dough. Press edges together and tuck under the loaf. Cover with a sheet of greased plastic wrap. Place baking sheet in a warm area. Let rise 1 hour.
   
4. Heat oven to 350 degrees. With floured fingers, dimple surface of loaf (pierce any bubbling with a knife to release air pockets). Scatter top of loaf with remaining berries and sugar. Bake 25-30 minutes until golden brown. Slide focaccia onto a wire rack to cool slightly.