YieldsMakes 24 pieces (serving size: 1 piece)Total Time3 hrs 45 mins
AuthorElaine Johnson

With generous herbs and a sprinkling of flaked salt, this bread is as delicious with bacon for brunch as it is alongside grilled pork chops for dinner.

How to Make It

Step 1
1

Put yeast in the bowl of a stand mixer (or large mixing bowl) and pour 1 cup warm water (90° to 105°) on top. Let sit until yeast dissolves, 5 to 8 minutes.

Step 2
2

Add milk, 1/4 cup oil, the kosher salt, and 1 tbsp. rosemary. Attach dough hook and with mixer on low, gradually blend in 6 cups flour. Beat on medium speed until dough is smooth and elastic, 10 to 12 minutes; if necessary, add about 2 tbsp. more flour until it's only slightly tacky. (Or knead by hand: Stir in 5 3/4 cups flour with a spoon, then knead on a work surface, adding flour as required to prevent sticking.)

Step 3
3

Cover dough in bowl with a towel or plastic wrap and let rise at room temperature until doubled, 1 1/4 to 1 1/2 hours. Oil a 12- by 17-in. rimmed baking sheet with 1 tbsp. oil. Punch down dough, transfer to baking sheet, and use your hands to push it into an even layer; if it's too springy, let it rest about 10 minutes. Cover loosely and let rise until puffy, 45 to 60 minutes. Meanwhile, preheat oven to 425°.

Step 4
4

With your fingers, poke holes 1 to 2 in. apart straight down into risen dough. Scatter blueberries over dough, then drizzle dough with 2 tbsp. oil. Combine remaining 1 tbsp. rosemary and the sugar; sprinkle on top.

Step 5
5

Bake until golden, 25 to 30 minutes. Brush with remaining 2 tbsp. oil and sprinkle with flaked salt. Cool in pan on a rack 15 minutes. Loosen focaccia with a wide spatula and slide onto a work surface. Cut into pieces about 3 by 4 in. and serve warm or at room temperature.

Ingredients

 1 pkg. (2 1/4 tsp.) active dry yeast
 1 cup milk, at room temperature
 9 tablespoons extra-virgin olive oil, divided
 1 tablespoon kosher salt plus 1/2 tsp. flaked salt, such as Jacobsen or Maldon
 2 tablespoons chopped fresh rosemary leaves, divided
  About 6 cups flour
 2 cups blueberries
 1 teaspoon coarse or regular granulated sugar

Directions

Step 1
1

Put yeast in the bowl of a stand mixer (or large mixing bowl) and pour 1 cup warm water (90° to 105°) on top. Let sit until yeast dissolves, 5 to 8 minutes.

Step 2
2

Add milk, 1/4 cup oil, the kosher salt, and 1 tbsp. rosemary. Attach dough hook and with mixer on low, gradually blend in 6 cups flour. Beat on medium speed until dough is smooth and elastic, 10 to 12 minutes; if necessary, add about 2 tbsp. more flour until it's only slightly tacky. (Or knead by hand: Stir in 5 3/4 cups flour with a spoon, then knead on a work surface, adding flour as required to prevent sticking.)

Step 3
3

Cover dough in bowl with a towel or plastic wrap and let rise at room temperature until doubled, 1 1/4 to 1 1/2 hours. Oil a 12- by 17-in. rimmed baking sheet with 1 tbsp. oil. Punch down dough, transfer to baking sheet, and use your hands to push it into an even layer; if it's too springy, let it rest about 10 minutes. Cover loosely and let rise until puffy, 45 to 60 minutes. Meanwhile, preheat oven to 425°.

Step 4
4

With your fingers, poke holes 1 to 2 in. apart straight down into risen dough. Scatter blueberries over dough, then drizzle dough with 2 tbsp. oil. Combine remaining 1 tbsp. rosemary and the sugar; sprinkle on top.

Step 5
5

Bake until golden, 25 to 30 minutes. Brush with remaining 2 tbsp. oil and sprinkle with flaked salt. Cool in pan on a rack 15 minutes. Loosen focaccia with a wide spatula and slide onto a work surface. Cut into pieces about 3 by 4 in. and serve warm or at room temperature.

Blueberry Rosemary Focaccia