Blueberry Rosemary Focaccia Recipe

15 servings

  • 1 cup warm water (110° F)
  • 1 packet active dry yeast, (2 ¼ teaspoons)
  • ¼ tsp honey
  • ¼ cup olive oil
  • 2 ½ cups all-purpose flour
  • 1 tsp kosher salt
  • 2 garlic cloves, thinly sliced
  • ¼ cup blueberries
  • 1 lemon, thinly sliced into wheels
  • 1 tbsp fresh rosemary, whole leaves
  • ¼ cup shaved parmesan
  • salt and pepper
  1. In an electric mixing bowl, combine the warm water, yeast and honey. Stir a few times then let sit for 5 minutes. Yeast will begin to foam slightly. If it doesn't, start over. (Water was either too cold or too hot and did not activate the yeast).
  2. Add olive oil and slowly mix in flour and salt. Using the dough hook attachment of an electric mixer, on medium speed, knead the dough 10 to 15 times until smooth. (Can also be kneaded by hand on a lightly floured surface).
  3. Transfer dough to a large oiled bowl, cover with plastic wrap and a warm, damp towel and let rise for 1 hour. (let the dough rise in a warmer area of your kitchen).
  4. In a small pan on low heat, slowly cook garlic in additional ¼ cup of olive oil, stirring occasionally, for 5 to 10 minutes.
  5. After dough has risen for an hour, heat oven to 450 degrees. Lightly oil a sheet pan, transfer dough to pan, and form into a loaf shape. Use your fingers to dimple the dough, and drizzle with olive oil and garlic mixture.
  6. Scatter lemon wheels, blueberries, and rosemary leaves over the loaf. Set aside and let rise for an additional 20 minutes.
  7. Sprinkle with parmesan cheese, salt, and cracked black pepper, and bake until golden, about 15 to 20 minutes. Set aside and cool on a wire rack.
  8. Slice into strips and serve.