A fruit pizza worthy of breakfast; wild blueberry focaccia ~ by Deanna Segrave-Daly, RD
Disclosure: Wild Blueberry Association of North America compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. My thoughts and opinions are my own.
I just got schooled in berries.
My daughter goes through berries like no one’s business and while I’m all for buying foods in season, I do admit to purchasing fresh blueberries, strawberries, raspberries and blackberries in the winter months to satisfy her habit. But besides picking raspberries in the woods behind my parents’ house come summer time, I didn’t know much about wild berries or, the topic at hand, wild blueberries.
My lesson came by way of The Wild Blueberry Association of North America. The WBANA is currently sponsoring a recipe challenge among us Recipe ReDux members to use these tiny jewels in our kitchens. Now, unless you live in Maine or somewhere close to the East Canadian border, most of your wild blueberry experiences will come from the freezer section in your grocery store. Thee good news is you still benefit from their natural sweetness and nutrient packed goodness as they are frozen at the peak of freshness. (Actually most frozen produce is preserved at peak of freshness – that’s why some of the best bargains in the supermarket are found in the freezer section.)
Visually, it’s easy to pick out a wild blueberry from a regular blueberry. Wild blueberries are teeny tiny, about half the size of the regular blueberries; they have an intense, sweet blueberry flavor, are antioxidant packed, and have a deeper blue color because they grow in harsh climates and glacial soils. And here’s a pretty cool historical fact: Wild blueberries have been on earth for over 10,000 years.
So, for my wild blueberry recipe, I was thinking of doing something different than the typical muffin, pancake or smoothie recipe. Then I thought of fruit pizza which made me think of a roasted grape focaccia I had eaten years ago.Print
Wild Blueberry Focaccia
- Yield: 16 - 18 servings 1x
For the dough:
- 1 package yeast
- 1 cup lukewarm water
- 2 teaspoons sugar
- 1 1/2 cups white whole wheat flour
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 1/2 teaspoon salt
For the topping:
- 3 cups frozen wild blueberries (about 20 ounces)
- 1/3 cup blackberry preserves
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 tablespoon orange zest
- 1/2 teaspoon freshly grated nutmeg
- Powdered sugar, optional
- To make the dough, add yeast, 1/2 cup warm water and sugar to a large mixing bowl. Cover with plastic wrap and let sit for 15 minutes.
- Add the remaining 1/2 cup water, 1 cup white whole wheat flour, 1 cup all-purpose flour, 2 tablespoons olive oil and salt. If using a stand mixer, use dough hook to mix together dough and knead for about 5 minutes. Otherwise do by hand.
- Slowly add remaining 1/2 cup of white whole wheat flour until dough comes together. Grease bowl with cooking spray, put in dough ball back on bowl, cover with plastic wrap and a dish towel. Let rise in warm area for 1 hour.
- Punch down dough and roll into approximately 10 x 15-inch rectangle.
- Grease 10 x 15-inch rimmed baking sheet with remaining 1 tablespoon of olive oil. Place dough in pan, making sure it’s stretched to the edges of the pan. Cover with plastic wrap and let rise another hour.
- While dough is rising, thaw wild blueberries in a pot over medium-high heat for about 5 minutes, stirring frequently.
- Add in blackberry preserves, 1/4 cup water and cornstarch and bring to a boil, stirring frequently.
- Reduce heat to medium and cook for another 3 minutes.
- Remove from heat, mix in orange zest and nutmeg.
- Preheat oven to 425 degrees.
- Dimple risen focaccia dough with end of wooden spoon or your thumb, indenting every 1-inch or so.
- Spoon wild blueberry topping over focaccia dough, spread it within 1/2 inch of the edges.
- Bake for about 20 minutes or until the dough starts to turn golden brown and the wild blueberry topping is set.
- Cool on a rack for about 15 minutes before serving. If desired, dust with powdered sugar before serving.
Now, truth be told, my crust didn’t rise as much as your traditional focaccia, probably because of the amount of whole wheat flour I used but it was still down right tasty and so pretty coming out of the oven.
And because frozen wild blueberries are pretty easy to find, this can be both a winter and summer recipe.
I’m just happy to add another berry to our family meal plan.
Have you ever tried wild blueberries? Have you ever used frozen wild blueberries?