Blueberry Focaccia with Lemon Sparkle Sugar
Recipe type: fruited focaccia
Cuisine: Artisan Bread in 5 Minutes
Prep time: 
Cook time: 
Total time: 
Serves: 6
Using fresh blueberries for this treat is wonderful, but using frozen ones is just as good. And, if you have other berries available, they are quite nice, too. :)
  • 2¾ cups lukewarm water
  • 1 Tb granulated yeast
  • 1 to 1.5 Tb Kosher salt
  • 1 Tb Sugar
  • ¼ cup olive oil
  • 1 cup white whole wheat flour
  • 5.5 cups all-purpose flour
  • melted butter, unsalted
  • lemon sugar: mix 1 Tb lemon zest with ½ cup sugar
  • ½ cup blueberries, frozen or fresh
  1. First, make your bucket dough: mix together the first seven ingredients in a bucket, stir, cover with a lid, and let sit out on the counter until it rises up to the lid, about 1 to 1.5 hours.
  2. Put dough in refrigerator overnight, or use it immediately (though it is easier to work with after it has chilled.)
  3. Later: grease a 8" or 9" round cake tin. Preheat oven to 425 degrees.
  4. Pull out one pound of the dough (1/4 of the bucket) and roll out to a circle a little bigger than the pan.
  5. Spread dough with melted butter, spread berries on top, leaving plenty of dough uncovered (or else it won't brown nicely).
  6. Sprinkle with 2 Tb lemon sugar.
  7. Let rise for 20 minutes.
  8. Bake in pan, about 25 minutes, or until crust is golden brown.
  9. Pull out of pan and cool on rack, or slice into wedges immediately and share! Yum!
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