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.
Estimated Cost Per Serving:
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
