JUMP TO RECIPE -
What a fusion! Focaccia but with sweet fruity topping. Well, truth be told, I’ve encountered a blueberry focaccia recipe in the Great Virtual out there – except it was kind of savoury, with rosemary, didn’t appeal. Ordinarily, thinking focaccia will bring to mind an image of flat, thin bread decorated sparsely with whatever, usually savoury, usually olives. But the French do their own version - fougasse (see my fougasse roquefort), and it comes both savoury and sweet, so I feel justified in my blueberry fusion endeavours.
The inspiration for this comes also from what my Grandmother used to bake on Sunday afternoons: a flattish tea bread sort of thing with soft fruit and streusel on top, gorgeous almost straight from the oven, with Grandma frowning that warm cake gives you bad tummy (it doesn't Granny, it never did...).
The dough is the same as for apricot or cherry buns. Very versatile – in this instance I actually made double the amount and froze half – for later use.
blueberry focacciaServings: 8-10Time: about 2 hours
- 200g flour
- 30g sugar
- 1 tsp fast action or 10g fresh yeast
- a pinch of salt
- 70ml milk
- 40g butter
- ½ tsp glycerine
- ½ tsp vanilla essence
- 1 large egg
- 300g fresh blueberries
- For the crumble:
- 70g butter
- 70g caster or demerara sugar
- 70g plain flour
Mix the flour with sugar, salt and yeast. Heat up the milk with vanilla and the butter until it melts, let it cool slightly and add to the dry ingredients with the glycerine. Add the egg. Mix with a dough hook attachment or knead by hand until it stops sticking and bounces off the sides of the bowl, or stops sticking to your hands. This takes quite a long time and a couple of tablespoons of extra flour might be needed if the dough keeps sticking. Leave in the bowl in a warm place for an hour, until doubled in volume.
In the meantime make the crumble: rub the butter into the flour and sugar with your fingers or whiz everything up in a blender until it resembles crumbly dough.
Preheat the oven to 180C/350F/gas 4. Line a baking tray about 30 x 20cm with parchment. You could bake the focaccia simply on a baking sheet but the blueberries tend to leak juice onto the sides so it might end up messy.
Turn the risen dough onto a work surface sprinkled with flour. Stretch or roll it out to the size of the tin – it’s a good idea to finish the stretching and rolling on the parchment, otherwise it will be tricky to transfer the rolled out dough.
Place the parchment in the tin, scatter the blueberries all over and then the crumble all over the blueberries. Bake for 30 – 35 minutes until the crumble is golden and crisp.