Description
Delicious mini focaccias filled with juicy blueberries and zesty lemon, perfect for brunch or a light dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm water (about 110°F)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 packet (2¼ teaspoons) active dry yeast
- 2 tablespoons olive oil
- 1 cup fresh blueberries
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Optional: powdered sugar for dusting
Instructions
- Gather all your ingredients and preheat your oven to 375°F (190°C). Lightly grease your muffin or focaccia pan with oil.
- Combine the warm water and sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy. Stir in olive oil and lemon juice.
- Slowly mix in the flour and salt until a sticky dough forms. Gently fold in blueberries and lemon zest.
- Knead the dough on a floured surface for 5-10 minutes until smooth. Place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Divide the dough into individual portions, shape them, and press into the prepared pan. Let rise for another 20 minutes.
- Bake for 20-25 minutes until golden brown. Dust with powdered sugar or drizzle with lemon glaze before serving.
Notes
For variations, consider adding cinnamon or nutmeg, or using other fruits like raspberries or strawberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 focaccia
- Calories: 200
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg