to up your baked goods game? May we suggest a colorful sweet treat made with
our specialty Italian Type 00 Flour? Bring that authentic Italian bakery
experience to your kitchen.|
*Recipe developed for DeLallo by Tutti Dolci.
Italian Blueberry Focaccia
Looking to up your baked goods game? May we suggest a colorful sweet treat made with our specialty Italian Type 00 Flour? Bring that authentic Italian bakery experience to your kitchen. *Recipe developed for DeLallo by Tutti Dolci.
- 1 1/3 cups warm water (110˚F)
- 2 1/2 teaspoons (1 package) active dry yeast
- 2 tablespoons DeLallo Extra Virgin Olive Oil, plus more for greasing
- 2 teaspoons salt
- 3 1/2 cups DeLallo Organic Italian Type 00 Flour, divided
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 cup fresh blueberries (or frozen and thawed)
- 1/3 cup granulated sugar
- 1 teaspoon fresh thyme leaves
- 1 tablespoon turbinado sugar
- Honey, for drizzling
- Place warm water in a large mixer bowl. Sprinkle yeast on top. Add olive oil and mix until incorporated. Mix in salt and 2 cups flour on a low speed until combined. Switch out the flat beater for a dough hook and add remaining 1 1/2 cups flour. Knead on low speed for 3 minutes, until smooth.
- Turn dough out into a large bowl coated with nonstick spray. Cover with plastic. Let the dough rise in a warm place until doubled, about 90 minutes.
- Line a large rimmed baking sheet with parchment. Brush parchment with 1 tablespoon of olive oil. Scrape dough out onto parchment. Generously flour hands and pat dough out into an even rectangle. Let rise until puffed, about 45 minutes.
- Preheat oven to 400˚F.
- Brush dough with olive oil. Press the top of the dough all over with your fingertips to create small dimples. Gently press blueberries into the dough. Sprinkle evenly with sugar and thyme. Allow to rest for 15 minutes.
- Bake focaccia for 35 minutes, until golden brown. Let cool in pan on a wire rack for at least 15 minutes before serving.
- Serve topped with turbinado sugar and a drizzle of honey.