Ingredients
- 1 tsp Granulated Sugar
- 1/2 cup Warm Water
- 2 1/4 tsp Active Dry Traditional Yeast
- 2 tbsp Canola Oil
- 2 tbsp mint fresh, chopped
- 1/2 tsp cinnamon ground
- 1 1/2 cups All Purpose Flour approx.
- Pinch Salt
- 1/2 cup Each Blueberries and Raspberries fresh
- 2 tbsp maple syrup
- Icing Sugar optional
Instructions
- In large bowl, dissolve sugar in water and stir in yeast and let stand until frothy, about 5 minutes. Whisk in 2 tbsp (25 mL) of the oil, mint and cinnamon. Stir in 1 1/4 cups (300 mL) of the flour and salt until combined. Turn out onto floured surface and knead with enough of the remaining flour until dough forms. Place in oiled bowl; cover and let rise for about 1 hour or until doubled in size.
- Place in well oiled, 8 inch (2 L) round baking pan. Gently press berries into dough. Cover and let rise for about 1 hour or until doubled. Drizzle with maple syrup.
- Bake in 400 F (200 C) oven for about 20 minutes or until golden and brown. Let cool slightly before slicing and sprinkle with icing sugar if desired.
Nutrition Facts
Blueberry Raspberry Focaccia
Per
67 g
Calories
150
% Daily Value*
Fat
4
g
6
%
Carbohydrates
25
g
8
%
Fibre
2
g
8
%
Sugars
5
g
6
%
Protein
3
g
6
%
Sodium
80
mg
3
%
Vitamin A
100
IU
2
%
Vitamin C
5
mg
6
%
Calcium
20
mg
2
%
Iron
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
