Ingredients:

Dough:

• 500 grams plain flour or bread flour
• 450mLs warm tap water (not hot)
• 2 teaspoons honey
• 1/2 sachet yeast (4g)
• 1 tablespoons olive oil
• 1 tablespoon salt
• 50 grams unsalted butter, melted (leave aside)

Blueberry compote:

• 500 grams frozen blueberries
• 2 tablespoons caster sugar – might make it 3tbsp
• Juice of 1/2-1 lemon
• 1 tablespoon cornflour
• 1 1/2 tablespoons cold tap water

Glaze:

• 140 grams icing sugar
• 2 tablespoons lemon juice
• Zest of 1 lemon

Same Day Method:

1. Whisk warm water, yeast, olive oil, and honey in a deep bowl until incorporated.
2. Mix in flour and salt until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
3. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
4. After 15 minutes, stretch and fold the dough.
5. Cover and rest for another 15 minutes before you stretch and fold the dough again.
6. Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
7. To make the blueberry compote, place blueberries, caster sugar and lemon juice in a medium pot/pan and simmer on medium heat, stirring occasionally for 5-8minutes.
8. Mix cornflour and cold water in a small bowl separately until cornflour has dissolved. Stir into the blueberry mixture and turn off the heat. Allow compote to cool down to room temperature by pouring it into a bowl.
9. Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper and pour melted butter into the pan.
10. Tip the dough in the tray and drizzle 1/2 the blueberry compote over the dough. Fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top. This will ensure there is compote in the centre of the dough after we bake it.
11. Cover and proof for another 1.5 hours at room temperature.
12. Pre heat your oven at 215C fan forced.
13. Drizzle dough with the reminder of the blueberry compote and dimple the dough.
14. Bake on the second lowest rack of the oven for approximately 25-30 minutes or until golden.
15. Once focaccia is baked, whisk the glaze in a small bowl until you have a smooth paste.
16. Let focaccia cool for approximately 15-20 minutes in the pan and drizzle the glaze over the top. Remove focaccia from the pan, slice in desired portions and serve warm.

Overnight Method:

1. Whisk warm water, yeast, olive oil, and cherry essence in a deep bowl until incorporated.
2. Whisk warm water, yeast, olive oil, and honey in a deep bowl until incorporated.
3. Mix in flour and salt until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
4. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
5. After 15 minutes, stretch and fold the dough.
6. Cover and rest for another 15 minutes before you stretch and fold the dough again.
7. Cover the dough with cling wrap and place in the fridge overnight.
8. The following day: To make the blueberry compote, place blueberries, caster sugar and lemon juice in a medium pot/pan and simmer on medium heat, stirring occasionally for 5-8minutes.
9. Mix cornflour and cold water in a small bowl separately until cornflour has dissolved. Stir into the blueberry mixture and turn off the heat. Allow compote to cool down to room temperature by pouring it into a bowl.
10. Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper and pour melted butter into the pan.
11. Tip the dough in the tray and drizzle 1/2 the blueberry compote over the dough. Fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top. This will ensure there is compote in the centre of the dough after we bake it.
12. Cover and proof for another 1.5 hours at room temperature.
13. Pre heat your oven at 215C fan forced.
14. Drizzle dough with the reminder of the blueberry compote and dimple the dough.
15. Bake on the second lowest rack of the oven for approximately 25-30 minutes or until golden.
16. Once focaccia is baked, whisk the glaze in a small bowl until you have a smooth paste.
17. Let focaccia cool for approximately 15-20 minutes in the pan and drizzle the glaze over the top. Remove focaccia from the pan, slice in desired portions and serve warm.

Tips/Substitutions:

• • Keep in and airtight container for 3-4 days.
  • Best served warm, re heat in the microwave to avoid drying out.
  • I do not recommend freezing focaccia to thaw and eat at a later date. It tends to taste stale. Best consumed fresh.

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