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!

Ingredients:

• 1 pound olive oil dough
• 4 tbs cinnamon powder
• 2 tbs brown sugar
• 1 cup fresh blueberries

Directions:

1. 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.
2. Preheat oven to 350F. When dough is ready, sprinkle with cinnamon and sugar.  Add the blueberries,, pressing into the dough carefully.
3. Bake for 25 minutes or until light brown on the sides.  Cool in wire rack before cutting into squares.

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