I’ve also made this focaccia using red grapes or fresh figs (when in season), and all three versions are extremely tasty. This doesn’t reheat well so it’s best served warm from the oven.
Serves: 8
INGREDIENTS
2½ cups plain flour
1 teaspoon ground mixed spice
1 teaspoon instant dried yeast
½ teaspoon salt
2 tablespoons brown sugar
1 cup warm water
1 tablespoon olive oil
2 tablespoons honey
Topping
2 teaspoons olive oil
1½ cups frozen blueberries
¼ cup brown sugar
¼ teaspoon ground cinnamon
Grease a shallow baking tray, approximately 36 cm x 25 cm.
METHOD
Dough: Place the dry ingredients in the bowl of an electric mixer. With the mixer going, gradually add the water, olive oil and finally the honey and beat on low speed for 5 minutes. The dough should be smooth and elastic. If the dough is very soft, add a little extra flour. Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1-2 hours until doubled in size.
Preheat the oven to 180˚C.
To assemble: Tip the dough onto the baking tray. Using lightly floured fingertips, press the dough out to a rectangle, approximately 30 cm x 25 cm.
To cook: Brush the oil over the dough and use your fingertips to dimple the surface. Scatter over the blueberries then the combined brown sugar and cinnamon. Bake for 20-25 minutes until puffed and golden. Dust with icing sugar then cut into wedges and serve warm.
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