BLACKBERRY BLUEBERRY FOCACCIAfeatured

I’ve joked for years that my three favorite food groups are sugar, breads and sugared breads. And for what it’s worth, it’s true. I get that I can’t live on these three groups and that I have to juggle to eat it in moderation, but still. They rule my personal food pyramid preference.

This bread is the best of all those worlds. The dough is not inherently sweet, but it’s just sweet enough to compliment the berries. And with the little hint of basil sugar, it’s pure heaven. And because it’s not overly sweet, you don’t feel quite as guilty eating a slice or two. Or three. Maybe 4. I don’t know, it’s better to just not count.

You can make this in a more formal pan, but I love the rustic-ness of a loosely shaped oval. I recommend inviting some friends over when this comes out of the oven; it’s the perfect thing to put out on the table, slice into pieces and toil away an afternoon with your favorite people.

This is also a really great bread to try if you’ve never worked with yeast before. It’s very forgiving and easy!

Recipe: Blackberry Blueberry Focaccia  |  Soundtrack: The Civil Wars

• BREAD
• 1 1/2 cups warm water (110-115º)
• 1 package yeast
• 1 1/2 tsp salt
• 1 tbsp basil sugar (recipe below)
• 3 1/4 cups flour
• 6 oz blackberries (approx 1.5 pkgs)
• 1 package blueberries
• 3-4 tbsp basil sugar
• Powdered sugar for dusting
• BASIL SUGAR (recipe below)
  
• 1 1/4 cups sugar
• 1/4 cup packed fresh basil

Directions:
In a liquid measuring cup filled with the warm water, add the yeast, salt and the 1 tbsp of basil sugar. Mix and set aside for a few minutes to activate the yeast.

In a standing mixer fitted with the bread hook attachment, add the flour. After about 5 minutes, add the water/yeast mixture. Blend until incorporated. Turn the dough onto a well floured surface. Dough is extremely sticky don’t be alarmed. Knead the dough, flipping it over to help coat the dough with flour as you work with it. This will help it be less sticky as you gently knead the dough for about 5 minutes or until the dough is smooth.

In a well greased bowl, place the dough and cover with a dish towel. Let dough rise until doubled in size. Approximately an hour. Once it is doubled, gently punch down the dough.

Coat a baking sheet with parchment paper and about 1 tbsp olive oil. Turn the dough out onto the pan and lightly coat the dough with the olive oil. Place about half of the blackberries and blueberries onto the dough and gently fold them in. This will help ensure that the berries aren’t just at the top of the bread. Make sure to really work them in. Shape your bread into a rectangle or an oval. I really like the rustic look of the bread so it’s okay to be a bit imperfect. Scatter the remaining berries on the top. Cover with a dish towel and let rise again.

Preheat the over to 425º. Once the dough is almost double in size, remove the dish towel, drizzle 1-2 tbsp of olive oil over the top, sprinkle with 3-4 tbsp of basil sugar and place in the oven. Bake for 25-35 minutes or until the bread is golden brown and crisp on top. When touched it should be a bit springy.

Let it cool and dust generously with powdered sugar. Serve warm.

Directions for the Basil Sugar:
In a food processor or blender, mix the 1 1/4 cup sugar and the basil leaves until the basil looks like green grains of sugar. It should basically just look like green sugar. This recipe will make more than you need, but it’s awesome on other things too. Keep it in your fridge and have fun with it! Use it in tart/pie dough, over berries, in biscuits, etc. Go crazy.

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