It’s been a blue week, so I went into baking therapy. When I saw these blushing “pink lemonade” blueberries at my Wednesday Farmer’s Market, they immediately cheered me up.
A few weeks ago one of my favorite bloggers, the sweetly pensive Margherita at La Petit Casserole, made a focaccia with milk and ginger that sounded so homey, comforting and simple. I used her recipe, adapted it to a loaf pan, added semolina and cornmeal to the dough recipe, and garnished with pink lemonade blueberries, white peach and wild green sour plums on top. The adaptation yielded a denser, coarser, and drier loaf, not a true focaccia, but a delicious toasting bread that is made for buttering.
220 ml of milk
20 ml of warm milk for the yeast
200 gr. of all purpose flour
100 g semolina flour
100 g cornmeal
10 gr. fresh yeast
60 ml. walnut oil
1 teaspoon of honey
1 cup blueberries, or mixture of blueberries and other fruit of your choice
1 teaspoon of fresh grated ginger plus 1 Tbps grated ginger for garnish
12 gr. of salt
coarse salt and olive oil to garnish
This recipe is submitted for Fiesta Friday #18, a wonderful food blogging event I am grateful to be a part of. Thank you also to all of the judges and co-participants, and congratulations to my co-winners Milk and Bun and Giraffes Can Bake in this month’s first Fiesta Friday Challenge utilizing herbs and yeast. Have a wonderful weekend, all!