For the past few months I have been experimenting with baking bread.  Every weekend my kitchen is covered in a fine layer of flour and I have proofing buckets of yeasty bubbling dough all around and eventually the wonderful smell of freshly baked bread wafting through the house as loaves of golden bread emerge from the oven.  It seemed only appropriate then that this weekend while I was surrounded by bowls of biga, poolish, wild yeast starters and the like that I should take some time out to make this very easy and delicious breakfast focaccia.  I have made focaccia constantly over the years and I am actually quite proud of my rosemary focaccia which I always seem to have on hand for snacking.  This focaccia will also be added to that list of have on hand snack breads to be experimented with and tweaked.

I was a bit skeptical at first that this might turn out to be just another coffee cake recipe but I was pleasantly surprised to find that the finished focaccia retains all the elements of a traditional focaccia while slipping in the added twist of sweetness from the berries and the spicy streusel topping.  There is no doubt that you are eating a bread with all the spicy, fruitiness of the deep green extra virgin olive oil.  The bread is crusty on the bottom and has the chewy texture of a traditional focaccia but then the juicy berries burst forth on the tongue with that fruity sweetness and the crunchy, spicy nutmeg and cinnamon infused streusel topping adds just that sweet/savory interest that you would expect.  This is one great breakfast bread.  I am already imagining making it with peaches, nectarines, plums, raspberries, blueberries and all sorts of seasonal fruits and spices in the streusel.  Definitely a winner and one that must be tried.

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