Inspiration hit full on when I attended the BC Blueberry launch recently at Model Milk. The Chef prepared so many amazing blueberry bites, that I’m sure all the attendees left full and happy. We were given swag bags to bring home and they included fresh blueberries (insert happy dance)!
There were several of the bites that stood out for me. One of them was the Blueberry Focaccia’s served in mini cast iron pans. Brilliant and a hit amongst everyone. For weeks I have been wanting to recreate this dish and thinking about how I would do it.
The time came and I decided to make the dough in the bread maker and grill it on the Barbecue. I’ve made focaccia dough in the bread maker before so I was confident it would work. And it did work out exceptionally well. The only con is the Bocconcini melted into the bread so next time I may wait to add it until the last few minutes or so of cooking.
You could also take this recipe camping. Pre-make your dough and keep it in the cooler or buy some pizza dough before you depart on your camping trip. Just make sure you bring the blueberries and a cast iron pan!
The kids gobbled it up. The husband like it. A success! Leftover focaccia ended up being the perfect lunch the next day.
- 1⅓ cups water
- 1 tsp salt
- 1 tsp sugar
- 1⅓ cups all purpose flour
- 2¼ tsp bread machine yeast
- ½ cup fresh blueberries
- ¼ cup cut up bocconcini
- 1 tbsp fresh rosemary, rough chop
- salt and pepper
- olive oil
- Add ingredients into baking pan in order above. Insert pan into bread maker and select dough cycle.This takes a couple hours.
- Remove dough to a floured board, cover it with a bowl and let sit for about 15 minutes.
- Heat your grill and place your cast iron pan on it to heat up. Try to keep grill at 350.
- Depending on the size of your pan you can either split the dough in half, quarters or use the whole piece. I used just over half of the dough to fit my large cast iron pan.
- With oven mitt remove pan from grill. Give it a good spray of pam. Stretch dough into required shape and carefully place into cast iron pan. Stretch to fit pan and dimple. Add bocconcini, rosemary, sprinkle of salt and pepper and a drizzle of olive oil. Lightly push blueberries into dough.
- Place pan on grill and let cook for about 25 minutes.