{"id":1120,"date":"2009-07-01T13:34:58","date_gmt":"2009-07-01T19:34:58","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1120"},"modified":"2009-07-24T18:17:42","modified_gmt":"2009-07-25T00:17:42","slug":"blueberry-focaccia","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/07\/01\/blueberry-focaccia\/","title":{"rendered":"Blueberry Focaccia"},"content":{"rendered":"

I never would have tried this recipe had it not been for one of the partners at Bens firm. \u00a0During a recent flight (with an apparent lack of reading material) he saw the recipe in this months Woman’s Day<\/a> and the recipe found its way to my email inbox. \u00a0Thanks, Sam!<\/p>\n

\"blue2\"<\/p>\n

I love blueberries. \u00a0I like them cool from the fridge, but there is something about them after they’ve cooked that is spectacular. \u00a0They pop in your mouth and release all the warm sweet juices in a completely different way than a raw berry.<\/p>\n

This bread has two layers of blueberries and a lovely hint of lemon throughout the dough and on top of the focaccia. \u00a0Sugar processed with the lemon zest creates a sweet and tart crunch on top.<\/p>\n

\"lemonsugar\"<\/p>\n

Blueberry Focaccia Bread<\/h2>\n

Ingredients<\/strong><\/p>\n