Mixed Berry Fruit Focaccia
Yields 8 focaccia
Servings 8
Ingredients
- 1 cup warm water 100-110 degrees F
- 1 ½ teaspoons active-dry yeast (6 grams)
- 2 tablespoons granulated sugar (25 grams)
- 2 ½ cups bread flour (360 grams)
- 1 teaspoon salt
- 7 tablespoons olive oil divided
- 6 ounces raspberries
- 6 ounces blueberries
- 6 ounces blackberries
- 2 teaspoons fresh chopped rosemary
- ½ cup coarse sugar (100 grams)
Instructions
- Combine yeast with warm water and sugar in a large mixing bowl. Let stand for 5 minutes or until yeast is activated and mixture becomes foamy.
- Combine flour with salt. Add flour mixture to yeast mixture along with 2 tablespoons olive oil. Mix until dough forms. Knead dough until smooth and elastic about 7-8 minutes. Add 1 tablespoon olive oil to a clean bowl and transfer dough to bowl, turning to coat with oil. Wrap with plastic wrap and let rise for 1 hour in a warm place or until doubled in size.
- Divide dough into 8 equal pieces. Spread 2 tablespoons olive oil on baking sheet and place dough on top. Loosely cover with plastic wrap and let rise in a warm place for another 30 minutes.
- Preheat oven to 425 degrees F.
- Dimple tops of focaccia using your fingers. Top with enough berries to cover the top, gently pressing down on the fruit. Sprinkle 2 teaspoons coarse sugar per bread and ¼ teaspoon chopped rosemary. Drizzle the remaining 2 tablespoons of oil on top.
- Bake fruit focaccia for 15-20 minutes, rotating the sheet halfway. Remove and cool slightly. Sprinkle more sugar on top and serve warm or at room temperature.