Blueberry chocolate chip focaccia

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1583
Blueberry focaccia. Easy Food

Makes 2 loaves

 

1 x 7g sachet active dry yeast
540ml warm water
750g plain flour
1 tsp salt
½ tsp ground cinnamon
150g brown sugar
1 large egg
85g butter, at room temperature
Vegetable oil, for greasing
450g blueberries
150g chocolate chips

 

To serve:
Mascarpone (optional)

  1. In a small jug, combine the yeast and water. Set aside for five minutes until foamy. 
  2. In a large bowl, combine the flour with the salt, cinnamon and 100g of the sugar. Stir the egg into the yeast mixture, then pour this into the flour mixture and mix until combined.
  3. Add the butter and mix until combined. The dough mixture will be very wet.
  4. Grease a large bowl and two baking trays with oil. Set the baking trays aside. Scrape the dough into the bowl and cover with cling film. Allow to rise in a warm place for about one hour until doubled in size.
  5. Preheat the oven to 200°C/180°C fan/gas mark 6, then divide the dough in half between each of the baking trays, stretching to cover. Cover with cling film and allow to rise again for an hour.
  6. Scatter each with half of the berries and half of the chocolate chips. Sprinkle the remaining sugar over the tops of the loaves.
  7. Bake for 30-35 minutes until golden brown, rotating once.

 

Top Tip: Slice and serve warm with a dollop of Mascarpone if desired.

 

Per Serving:

328kcals, 8g fat (4.8g saturated), 57.9g carbs, 19.9g sugars, 6.4g protein, 2.4g fibre, 0.195g sodium