Variation on a theme: FOCACCIA CON MIRTILLI E PINOLI or BLUEBERRY AND PINE NUT FOCCACCIA
Weekend Herb Blogging. I haven’t participated for some time and I better hurry up if I want to participate this week because I’m late, very late! I wasn’t going to this week but then I thought that this foccaccia probably could be considered as a valid contribution. I bought some real blueberries yesterday when I went to the market. The blueberries that you find in the supermarkets is usually of the type called mirtilli americani, they are sweet but not very blue, at least not on the inside. So when I spotted these, I bough a whole lot! I bought some other interesting things but more about them later this week. Marco had asked me to make some foccaccia for him today so all I had to do was to make some more dough and when I had made the basic foccaccia I just put the berries and pine nuts on top and sprinkled some sugar over it. So simple and so very good!
Don’t forget to check out Kalyn’s roundup of this weeks WHB tomorrow, you’ll find it at Kalyn’s Kitchen!
FOCACCIA DOLCE CON MIRTILLI E PINOLI or SWEET BLUEBERRY AND PINE NUT FOCCACCIA
350 g /12 1/4oz blueberries
3-4 tblsp pine nuts
3-4 tblsp sugar
– Make the dough and prepare it as described.
– Spread out the blueberries and pine nuts evenly over the surface. Sprinkle the sugar all over the foccaccia.
– Bake in a pre-heated oven (200° C /390°F) for about 20-25 minutes.