Blueberry Focaccia

First fruit cookie pizza then fig pizza, now this. Apparently, we love to eat fruit on dough.

We found this recipe yesterday, on the kitchen counter of a favorite friend and neighbor. She was planning to make it today, but we stole the recipe and made it instead. If she'd answer her phone, we'd love to give her some. And return the recipe (which you can also find online here, courtesy of Oprah)

We weren't sure what meal this dish would fit most appropriately, so we decided to start baking in the morning, and ate it for afternoon snack around 3. It was just sweet enough and the dough was incredible -- the hint of cinnamon makes it unworldly. This would make a delicious breakfast or brunch, but it makes a lot, so we predict that you'll be snacking on it all day. Plus, it looks sophisticated and beautiful.

Given our recent history of successes with fruit/dough dishes, we're thinking of experimenting with this recipe in the coming weeks. If anyone tries it other fruit, let us know how it goes!


1 package (1/4 ounce) active dry yeast
2 1/4 cups warm water
6 cups all-purpose flour
1 cup light brown sugar
1 tsp. salt
1/2 tsp ground cinnamon
1 large egg
6 tbsp unsalted butter, room temperature
vegetable oil, for greasing
2 pints blueberries

In a small bowl, mix yeast and water; set aside until foamy, about 5 minutes. In a large bowl, combine flour, 1/2 cup brown sugar, salt, and cinnamon. Stir egg into yeast, then pour into flour mixture and mix on low speed. Mix in butter until combined. Knead dough until smooth and pliable but still relatively wet (you can use a dough hook or standing mixer for about 5 minutes). Grease a large bowl and 2 baking sheets with oil; set baking sheets aside. Scrape dough into bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour. Divide dough in half, and place 1 half on each baking sheet. Stretch out slightly, until dough forms a 1-inch-thick oval; cover with greased plastic wrap. Let rise again about 1 hour. Preheat oven to 400. Dimple surface of each loaf with greased fingers, then sprinkle each 1 pint berries and 1/4 cup brown sugar. Bake until golden brown, 30 to 35 minutes, rotating once. Slice and serve warm.