On the list of great summertime activities, baking bread usually falls somewhere around downhill skiing and making snowmen. Pulling a fresh loaf from the oven seems wintery to us — or at least it did until we met this summery triple berry focaccia.
The foccacia is so simple that a first time bread-baker can definitely nail it. There's even a secret shortcut: if you don't want to make dough from scratch, substitute a store-bought pizza dough.
Triple berry focaccia
What you'll need:
- Pizza dough ( homemade or store-bought)
- 3-4 tablespoons olive oil
- 1/3 cup fresh, chopped strawberries
- 1/3 cup whole raspberries
- 1/3 cup whole blueberries
- 1-2 tablespoons sugar
- Generously coat an 8" square or 9" square pan with 2-3 tablespoons of olive oil. Place the pizza dough into the pan and let it come to room temperature for about 20 minutes.
- Drizzle the dough with a little more olive oil, then use your fingertips to press the dough out toward the corners of the pan. It should spread enough to mostly fill the pan, but it's OK if you don't quite get it into the corners. The dough should look dimpled from your fingerprints.
- Gently press the berries into the top of the dough. Drizzle on one more tablespoon of olive oil and sprinkle 1-2 tablespoons of sugar on top of the bread.
- Let it rise for 30 minutes. While the dough rises, preheat the oven to 375 F.
- After the dough has risen, bake about 30 minutes or until golden brown.
The berries become sweeter in the oven and are a delicious contrast for the olive oil and chewy bread. Serve this bread right away, cut into slices while it is still slightly warm. It can be served for brunch, put alongside a savory salad for dinner or snacked on with a bit of cheese in the afternoon!