tango-mango

tango-mango:

Blueberry rosemary focaccia bread

I knew this was going to be good when I read the recipe, I just wasn’t prepared for how delicious it actually turned out to be. The blueberries add the right amount of sweetness to perfectly seasoned, moist bread. We ate it last night with just a tad more extra-virgin olive oil drizzled over the top. This morning I enjoyed a big slice of it with my espresso.

Sunset magazine (June, 2014) outdid themselves with their timely feature on not your run-of-the mill blueberry recipes. This recipe, as well as the one for grilled chicken with pickled blueberries were both outstanding. 

Ingredients:

  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1 cup milk, at room temperature
  • 9 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon kosher salt plus 1/2 tsp. flaked salt, such as Jacobsen or Maldon
  • 2 tablespoons chopped fresh rosemary leaves, divided
  • About 6 cups flour
  • 2 cups blueberries
  • 1 teaspoon coarse or regular granulated sugar

Directions:

Put yeast in the bowl of a stand mixer (or large mixing bowl) and pour 1 cup warm water (90 to 105 degrees F) on top. Let sit until yeast dissolves, 5 to 8 minutes.

Add milk, 1/4 cup oil, the kosher salt, and 1 tablespoon rosemary. Attach dough hook and with mixer on low, gradually blend in 6 cups flour. Beat on medium speed until dough is smooth and elastic, 10 to 12 minutes; if necessary, add about 2 tablespoons more flour until it’s only slightly tacky. (Or knead by hand: Stir in 5 3/4 cups flour with a spoon, then knead on a work surface, adding flour as required to prevent sticking.) My note: I only used 5 1/2 cups flour and it was perfect.

Cover dough in bowl with a towel or plastic wrap and let rise at room temperature until doubled, 1 1/4 to 1 1/2 hours. Oil a 12 by 17 inch (half sheet pan) rimmed baking sheet with 1 tablespoon oil. Punch down dough, transfer to baking sheet, and use your hands to push it into an even layer; if it’s too springy, let it rest about 10 minutes. Cover loosely and let rise until puffy, 45 to 60 minutes. Meanwhile, preheat oven to 425 degrees F.

With your fingers, poke holes 1 to 2 in. apart straight down into risen dough. Scatter blueberries over dough, then drizzle dough with 2 tablespoons oil. Combine remaining 1 tablespoon rosemary and the sugar; sprinkle on top.

Bake until golden, 25 to 30 minutes. (I found it didn’t quite take 25 minutes.) Brush with remaining 2 tablespoons oil and sprinkle with flaked salt. Cool in pan on a rack 15 minutes. Loosen focaccia with a wide spatula and slide onto a work surface. Cut into pieces about 3 by 4 inches and serve warm or at room temperature.