Wednesday, February 6, 2013

Mini Blackberry White Chocolate Focaccia

1 tablespoon instant yeast
1 cup warm water
2 tablespoons raw local honey
1/2 cup pure olive oil
3 cups bread flour (plus extra)
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon allspice
2 cups white chocolate bits
24 blackberries

Egg Wash:
1 egg
1 teaspoon water

Combine all the dry ingredients including chocolate bits on low speed using the dough hook attachment. Whisk all the wet ingredients in a jug. Drizzle in enough liquid on low speed to form a soft dough (add more flour if it's sticky). Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

Divide dough into 24 equal pieces and shape into balls. Flatten with the palm of your hands. Use your fingers to poke dents in each piece (4). Arrange in a lined baking sheet leaving room in between. Cut blackberries into small pieces and fill the dents. Cover with a kitchen towel and let it rest in a warm place to rest for another 30 minutes.

Preheat oven to 400 F. 

Combine egg and water and brush over the dough and bake for 12 to 15 minutes or until brown and crispy. Remove from oven and drizzle raw honey over the top.

Yield: 24

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