Blueberry Focaccia

It's blueberry season in the Lower Mainland, so I googled blueberry desserts and searched the images until I found this recipe on Woman's Day Kitchen. My goal was to follow EVERY direction to the tee, but I failed partly because the recipe failed me.

Recipe Ingredients
1⁄2 cup sugar
1 Tbsp grated lemon zest
3 to 3 1⁄2 cups all-purpose flour
1 packet (1⁄4 oz) rapid-rise active dry yeast
3⁄4 tsp salt
1 1⁄4 cups whole milk
1 large egg, lightly beaten
1⁄2 stick (1⁄4 cup) unsalted butter, softened
2 cups blueberries

My dough is resting under the big bowl.

1. Pulse sugar and lemon zest in food processor until zest is finely ground and incorporated into the sugar. In a large bowl, whisk 1⁄3 cup of the lemon sugar, 3 cups of the flour, the yeast and salt until blended.

**I didn't have rapid-rise yeast and Levi was already in bed, so I couldn't run out to the store. SOLUTION: I used my pizza dough yeast, which is also a rapid yeast and from my research the important thing is to remember to mix it into the dry ingredients (no proofing) and then heat liquids to 120 or 130 degrees F.

2. Heat milk in a 2-cup measure in microwave on high 1 1⁄2 minutes, or until temperature registers 130°F onan instant-read thermometer; add to flour mixture with egg and butter. Mix with a rubber spatula until a soft, sticky dough forms; scrape dough onto a floured surface. Using a dough scraper to assist, knead with some of the remaining 1⁄2 cup flour to form a smooth and pliable dough, about 2 minutes. Cover the dough with the mixing bowl; let rest 10 minutes.

Getting ready to RISE!!

3. Line a large baking sheet with parchment paper. Divide dough in half. Working with 1 piece of dough at a time, stretch and pat out on parchment into a 12-in. free-form rectangle, about 1⁄4 in. thick. Scatter with half the blueberries and half of the remaining lemon sugar. On floured surface, pat out and stretch remaining dough slightly larger than the first piece and place over bottom dough. Press edges together and tuck under the loaf. Cover with a sheet of greased plastic wrap. Place baking sheet in a war

*** And this is where the recipe failed me. "Place baking sheet in a war..." I could not find a full form of the recipe anywhere on the website, so decided to place the baking sheet in a warm place for 30min (it is rapid rise yeast).

4. Heat oven to 350°F. With floured fingers, dimple surface of loaf (pierce any bubbling with a knife tip to releaseair pockets). Scatter top of loaf with remaining blueberries and lemon sugar. Bake 25 to 30 minutes until golden brown. Slide focaccia onto a wire rack and cool slightly. Serve warm.

Reviews: It was tasty!! The lemon zest sugar mixture was delicious and I'd love to try this with other fruits and combinations of fruit. It took longer to cook, more like 40 min. And in the future I will probably use regular yeast and see how it goes. Although this is best served warm, it packed up nicely in Dan's lunch this morning and I don't hear him complaining that it isn't warm. :) Another challenge complete!!!!