32.5K
RELemon and blueberry focaccia 🍋🫐 you asked and so here’s the recipe👇
Ingredients:
350ml warm water
40g sugar
7g instant yeast
20ml olive oil (plus extra for the tray/dimpling)
400g strong white flour
1.5 tsp salt
Toppings:
Zest 1/2 lemon
100g blueberries
1-2 tbsp lemon curd
Drizzle of maple syrup
Method:
1. Add the yeast, 1 tsp sugar and water to a bowl and let sit for 5 mins. Stir in the oil and then pour in the flour, the rest of the sugar and salt.
2. Mix well and knead for 10mins. Knead on a wet countertop as this is a super sticky dough! You want the dough to be stretchy consistency once kneaded.
3. Place the dough back into a large bowl, cover and let proof for 1 hour or until doubled in size
4. Pour a little water onto your surface and then, once proofed, tip the dough out. Stretch one end of the dough up and fold into the middle, repeat twice and do 2 coil folds.
5. Oil your tray and then place the dough in the middle. Cover and leave to proof for 1 hour until puffed up.
6. Preheat the oven to 200C. Once proofed, drizzle the dough with oil and add the lemon zest. Use your hands to dimple as shown. Top with the blueberries and dollops of cured.
7. Bake for 23-25 mins or until golden, drizzle with maple syrup and enjoy!!
#focaccia #bread #recipeshare
@rebslightbody
