Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Yield 8 slices

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
Serving Size
 
67 g
Amount per Serving
Calories
150
% Daily Value*
Fat
 
4
g
6
%
Sodium
 
80
mg
3
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Vitamin A
 
100
IU
2
%
Vitamin C
 
5
mg
6
%
Calcium
 
20
mg
2
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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