Blackberry-Rosemary Focaccia

Happy summer! I know it’s been a rainy one so far, but think of how beautiful the blackberries will be.MB Opening Day 2014 PC_Page_1
We have so many green ones now, but soon it will be time to make this blackberry-rosemary focaccia recipe again. The original recipe suggested substituting pizza dough if you were in a hurry, but I recommend just planning ahead and making it all yourself. And do plan ahead – you’ll need to refrigerate the dough overnight or for a few days, and then it will need to rest and rise about an hour.

If blackberries aren’t your thing, how about taking
a trip over to Monadnock Berries in Troy, NH for blueberries, raspberries, currants, or gooseberries? Check out the postcard that we printed for them, to the right, and give them a call at 603-242-6417 for picking conditions. They are open July and August,
8 am to 6 pm. Directions are available on their website.

Did you try this recipe? Any requests for our next kitchen adventure? Leave a note in the comments, or you can email me at elizabeth@prospect-comm.com. Happy Baking!
Blackberry-Rosemary Focaccia

Recipe by Deena Prichep for NPR from http://www.npr.org/2012/07/24/157276973/you-can-never-have-too-many-blackberries#focaccia

Focaccia-2-1

Ingredients:
1 cup water
1 teaspoon active yeast
1 tablespoon coarse salt, divided
3 tablespoons sugar, divided
1/4 cup olive oil, divided, plus additional for greasing the bowl and handling the dough
2 1/4 cups (10 ounces) bread flour
1 heaping cup blackberries
2 teaspoon fresh rosemary needles

Makes two 9-inch focaccia, enough for appetizers for 6 to 10, depending on their level of hunger/restraint

 Instructions:

  1. Combine the water and yeast in a bowl and let sit for a minute or two to allow the yeast to soften. Add 1 teaspoon of the salt, 1 tablespoon of the sugar, 2 tablespoons of the oil, and the flour. Mix until fully blended, then cover and let sit for 5 minutes. Mix for an additional minute or two, until the dough becomes smooth. Grease another bowl with a bit of oil, and, using a spatula, transfer the dough into the bowl. Cover and let rest for 10 minutes.
  2. After the dough has rested, using wet or oiled hands, reach into the bowl under one end of the dough, and pull it gently to fold the dough in half. Repeat with the other three sides of the dough, then flip the whole dough ball over. Let rest 10 minutes, then repeat two more times. After the last folding, cover the bowl, and refrigerate overnight, or up to 3 days. These folds achieve the dual purpose of incorporating some air pockets into the dough, and firming it up without using additional flour.
  3. About 1 1/2 to 2 hours before you’d like to bake (depending on how warm your kitchen is), take the dough out of the refrigerator and allow to come to room temperature – about 45 minutes to take the chill off. Line two baking sheets with parchment paper, or brush them heavily with olive oil. Gently divide the dough into two balls (they might be a bit more like blobs than balls), and place them on the prepared sheets. Let sit 10 minutes to relax, then, with oiled or wet hands, use your fingertips to sort of pat-and-push the dough out into 9-inch circles from the inside out, dimpling them without totally compressing them (if they resist, you can pat them out a little, let the dough rest 5 to 10 minutes, then pat them out a little more and repeat as needed – it’s important that you press the dough out to at least this diameter, otherwise it will be too thick to cook properly). Let rise for 30 to 45 minutes (depending on the heat of your kitchen, and how warm/risen the dough was when you started working). While the dough is rising, preheat the oven to 500 degrees.
  4. When the dough has risen, scatter the blackberries and rosemary over the top, drizzle with the remaining 2 tablespoons olive oil and scatter on the remaining 2 tablespoons sugar and 2 teaspoons coarse salt. (1 tablespoon each of oil and sugar and 1 teaspoon of salt per focaccia.) Place the trays in the oven, then turn down the heat to 450. Bake for 20 minutes, until the focaccia has cooked to a golden brown (it may seem a little underdone in some parts, especially around the berries, but as long as there are no large uncolored spots you’ll be fine). Let cool slightly, then serve warm or at room temperature (ideally within a few hours for optimum deliciousness).