Ingredients
Method
Make focaccia dough
- In a large bowl, combine flour, yeast, sugar, and salt.
- Add warm water, milk, and olive oil. Mix until a sticky dough forms.
- Knead by hand for 6–8 minutes (or 4–5 minutes with a mixer) until smooth and elastic. The dough should be soft and slightly tacky but not overly sticky.
- Transfer to an oiled bowl, cover, and let rise in a warm place for 60–75 minutes, until doubled in size.
Prepare blueberry filling
- In a small bowl, toss blueberries with sugar, lemon zest, lemon juice, and cornstarch.
Bake blueberry focaccia
- Preheat oven to 400℉. Generously oil a 9x13-inch baking pan.
- Transfer dough into the pan and gently stretch it to the edges. If it resists, let it rest for 10 minutes and stretch again.
- Using your fingertips, press deep dimples all over the dough.
- Scatter the blueberry mixture evenly over the top, gently pressing some berries into the dough.
- Bake for 25-35 minutes until golden around the edges and cooked through. The blueberries will burst and become jammy. Make sure the dough underneath the blueberries are cooked through and not doughy!
- Let cool in the pan for 10–15 minutes.
Stir together glaze
- Whisk powdered sugar, milk, vanilla until smooth. Adjust thickness by adding more sugar or milk.
- Drizzle generously over slightly warm focaccia. Serve warm.