Quick, Easy -N- Fast Blueberry Breakfast Focaccia Recipe

1/2 C. butter, melted
2 (1 pound) loaves frozen bread dough, defrosted
3 C. fresh or frozen unthawed blueberries
3/4-1 C. raw sugar

Brush a 14-inch pizza pan with some of the melted butter. Press bread loaves together and roll out with a rolling pin into an uneven 9 to 10 inch circle. Transfer dough onto pan and press dough out with your fingers, making an even flat surface to the rim. Press fingertips into top of dough, making indentations. Drizzle with remaining butter. Evenly sprinkle top with blueberries, then with sugar. Gently press into dough to adhere.

Cover loosely with plastic wrap and let rest at room temperature 30 minutes, until puffy.

Fifteen minutes before baking, preheat the oven to 350F. Bake in center of oven until golden brown, about 30 minutes. Slide off pan with a spatula, cut into wedges and serve immediately with cream cheese for spreading.

Serves 6-8.

    

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