By Sanjeev Kapoor
FOCACCIA
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- 3 cups (360 grams) refined flour + for dusting
- ¾ tsp (2 grams) instant dry yeast
- 1 tsp (5 grams) salt
- 2 tbsps (30ml) olive oil + for greasing + for drizzling + for brushing
- ½ cup US Dried Blueberries
- Sea salt for sprinkling
Method
- Take refined flour in a large bowl, add instant dry yeast and salt and olive oil and mix well.
- Add 250 ml lukewarm water and knead to soft dough.
- Grease the bowl with some olive oil, place the dough in it and apply some olive oil on top of the dough, cover the bowl with a cling wrap and set aside in a warm place to prove for 1 hour or till the dough doubles in size.
- Knockback the dough and knead it lightly. Add US Dried Blueberries and mix well.
- Grease a 7-inch square aluminum tin with some olive oil. Place the dough in it and spread it evenly on the bottom of the tin. Cover with a cling wrap and set aside for 40 minutes.
- Preheat the oven at 200ºC.
- Spray some water on your fingers and make holes in the dough. Sprinkle sea salt and drizzle some more olive oil.
- Bake in the preheated oven for 20-25 minutes. Brush some olive oil on top and allow to cool.
- De-mould the bread, cut into squares and serve.
Blueberries have been a part of North American food and medicine traditions for centuries.