Wholewheat Blueberry & Rosemary Focaccia

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It had been quite a while since I had baked anything; my last baking adventure I remember was when I made these delicious, crunchy and crumbly Chocolate Marble Icebox Cookies some 15-20 days back. So, the baking bug inside me was again ticking me to get up and provide some workout to my long resting hand and shoulder muscles (if you didn't know, baking is quite a good exercise and a relaxing therapy for your tired minds 😊). Yesterday only, I had bought a pack of fresh blueberries and rosemary from the supermarket with an idea of making a summer drink ..... but, as you know mind often plays fluky games 😉...so, I left the idea of the drink and got into the kitchen to bake this beautiful blueberry and rosemary focaccia bread and enjoyed it with my evening tea. If you too are fond of baking, go ahead and try this delicious bread and I promise, you will make it quite often....

Wholewheat Blueberry & Rosemary Focaccia


Ingredients

Wholewheat flour - 2 cups
All purpose flour - 1 cup (you may completely use wholewheat flour instead of APF)
Milk powder - 1/4 cup
Olive oil - 1/3 cup + extra for smearing the bread
Salt - 1 tsp
Granulated sugar - 1 tbsp + 1 tsp for yeast activation
Fresh blueberries - 3/4 cup
Fresh/dried rosemary - Few sprigs/1 tsp
Garlic powder - 1 tsp
Lemon zest - 2 tsp
Active dry yeast - 2 and 1/4th tsp (7 gm sachet)
Water - 1 and 1/2 cups

Wholewheat Blueberry & Rosemary Focaccia

Wholewheat Blueberry & Rosemary Focaccia

Method

1. Heat water such that its just lukewarm to touch. Add in sugar and yeast and give a nice stir. Let it sit for yeast to activate. Once the water has become milky and frothy, its a sign that your yeast is activated and ready to use. This whole process can take anywhere between 7 to 8 minutes.

2. In the meanwhile, in a mixing bowl, sift wholewheat flour, plain flour (if using) and milk powder. Add in salt, lemon zest and garlic powder. Mix in well.

3. Once your yeast mixture is ready to use, add it to the flour mix along with olive oil and knead until you get a smooth dough. A good knead for about 10 to 15 minutes is the key here. The flour may look sticky initially but as you'll knead it will turn into good and pliable soft dough.

4. Grease a ceramic bowl and place the dough in the same. Cover it with a cling foil and let rest at a warm place to double in volume (also called proofing). This will take between 1.5 to 2 hours depending on how warm the temperature is.

5. Once your dough has doubled in size, punch it down and knead again for 4 to 5 minutes.

6. Grease a baking dish (I have used cake mould) and place the dough in the same stretching it to cover its base completely.

7. Now using your fingertips, make indents in the dough and drizzle with some olive oil and sugar.

8. Also, in each of the indent, place a blueberry pressing it a little so that it sticks there. Sprinkle some rosemary leaves too.

Wholewheat Blueberry & Rosemary Focaccia

9. Again cover it with the cling wrap and let rest for another 30 minutes.

10. 10 minutes before the resting time is completed, start your oven to be pre-heated at 180 C.

11. Smear some more olive oil on the dough and pop in the oven to bake for 25 to 30 minutes.Your focaccia bread should be ready. Enjoy it as is with a dip or some honey on the top.

Wholewheat Blueberry & Rosemary Focaccia - just out of the oven !

Wholewheat Blueberry & Rosemary Focaccia

Recipe slightly adapted from DELALLO.

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