What! There’s another pound of olive oil dough in the refrigerator? How did I miss that?? We can’t go wasting beautiful dough like that. Besides, it’s time to experiment on that ‘failed’ focaccia bread and see if I can make a softer, sweet version this time. With the rest of the leftover soft blueberries and a few sprinkles of cinnamon, I decided to try a simpler version. Same dough, same ingredients, with a couple of new additions. This time, I did away with the “water in a baking pan” part and just baked it straight for 25 minutes, making sure it is just light brown enough. It was soft and filled with cinnamon goodness and gooey blueberries!
- 1 pound olive oil dough
- 4 tbs cinnamon powder
- 2 tbs brown sugar
- 1 cup fresh blueberries
- Roll out dough into a rectangle until it almost fit a 9 x 13 pan. Grease pan with butter then place dough, stretching carefully to the sides with your fingers. Cover with plastic wrap and let rise for 30 minutes at room temperature.
- Preheat oven to 350F. When dough is ready, sprinkle with cinnamon and sugar. Add the blueberries,, pressing into the dough carefully.
- Bake for 25 minutes or until light brown on the sides. Cool in wire rack before cutting into squares.