Blueberry Focaccia

Blueberry Focaccia

Blueberry Focaccia

Yield: Yield: Makes 1 ea. 8x12-in. bread


1 ea.18-oz. Wood Stone Dough ball
1-2 Tbsp. extra virgin olive oil
1 pint blueberries
1 Tbsp. mixed herbs such as basil, thyme and rosemary
1 Tbsp. fleur de sel or coarse sea salt
1 tsp. sugar


Oven Temperature: 500-525 degrees

  1. On a floured or semolina covered work surface, stretch the dough to form a 3/4-in. thick rectangle.
  2. Brush the dough with olive oil.
  3. Dimple the dough by pressing individual blueberries all over the surface.
  4. Sprinkle with herbs, salt and sugar.
  5. Flame Height: 2.8
  6. Bake in the center of the oven until it is evenly browned on top and bottom, rotating once for even baking

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