Wild Blueberry Focaccia | The Recipe ReDux
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.
PrintWild Blueberry Focaccia
- Yield: 16 - 18 servings 1x
Ingredients
For the dough:
- 1 package yeast
- 1 cup lukewarm water
- 2 teaspoons sugar
- 1 ½ cups white whole wheat flour
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- ½ teaspoon salt
For the topping:
- 3 cups frozen wild blueberries (about 20 ounces)
- ⅓ cup blackberry preserves
- ¼ cup water
- 1 teaspoon cornstarch
- 1 tablespoon orange zest
- ½ teaspoon freshly grated nutmeg
- Powdered sugar, optional
Instructions
- To make the dough, add yeast, ½ cup warm water and sugar to a large mixing bowl. Cover with plastic wrap and let sit for 15 minutes.
- Add the remaining ½ 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 ½ 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, ¼ 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 ½ 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?
My 2 year old nephew loves blueberries so my sister continues to purchase them during the winter months. I had no idea about the benefits of wild blueberries, and I couldn't tell my sister fast enough. I believe she has some in the freezer now as do I ;). This is one creative and simple recipe, and I look forward to trying it. I'm ok with crust not rising much as long as it tastes good!
Your nephew's mind is about to blown with the flavor 🙂 I know, I'm totally seeking these tiny guys out now in the supermarket!
I LOVE wild blueberries and would never think to use them on a focaccia. This looks sooo delightful for breakfast, lunch, dessert, snack, etc. 🙂
Thanks Sues! I've been toying with the idea of a fruit/breakfast pizza thingy for awhile now and the opportunity arose with this contest 🙂 Hope you are staying warm - off to check out your winter cocktail...
Wow, it looks like it came from an upscale bakery. The wild blueberry sauce looks perfect and just the right consistency for this delicious breakfast 'pizza'!
Aww thanks Diane 🙂 It was good but I think I'll tweak the flour ratio next time and use a little more all-purpose so it rises a bit more.
What a gorgeous recipe. I could eat that all day! Healthy … but also brimming with so many lovely flavors. Love the addition of orange zest!
It's amazing how just a little orange zest adds a ton of flavor!
Bet your bread has great flavor. I love the intense flavor of wild blueberries and think they would be great on your focaccia. Sure looks good, too.
Thanks Barb - these wild blueberries really are da bomb when it comes to flavor.
Wow Deanna,
Your focaccia really looks fabulous! I'd love to try a piece of it but you live too far away, so I'll have to come up with something on my own.
Heehe - I'd gladly trade you a focaccia for a bowl full of your awesome polenta. Wouldn't it be fun to be able to have an in person Recipe ReDux potluck some day??
Your focaccia looks like the perfect brunch starter to me, Deanna!
One of these days we are going to have to meet halfway between houses and share our ReDux creations with each other 🙂
This is an amazing idea! That focaccia top packed with so many blueberries..yum!! I want some now!
Thanks Sarah - I'd happily trade you a slice for one of your wild blueberry lemon cheesecake muffins!
Love this idea! That bread looks delicious, jam-packed with blueberries! Sounds great. Alex
Yum! This looks amazing!
WIll you come to my house and make this for my kids? They would be EVER so grateful 🙂 This looks seriously yummy, and love the idea of a sweet breakfast foccacia!
This is such a great idea! I never would have thought of making a wild blueberry foccacia! This could totally pass as a "dessert for breakfast" kind of meal and I'm all about that! Excited to try this out 🙂
THanks Selena - let me know if you do 🙂 Welcome to ReDux!