Blueberry & Lemon Glazed Focaccia
You will not regret making this
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Maybe it’s my defiance disorder talking, but there’s something deeply satisfying about turning focaccia—humble, savoury focaccia—into dessert.
Even the most lawless amongst us might flinch at the sight of a bread traditionally topped with sea salt crystals and fresh rosemary, suddenly dripping in lemon glaze and bursting with blueberries. It’s a little unhinged. A little bold. But also… completely natural? Bread-based desserts aren’t new. Think English bread and butter pudding. Think Italian brioche con gelato. Think French pain perdu! This focaccia just joins a long, proud line of carbohydrate-based mischief. And honestly? She wears it well.
The first time I posted a sweet focaccia to instagram, someone in the comments told me to “go to jail, maximum security”, which I think is way harsh and possibly indicative of our society’s toxic relationship with the prison industrial complex. But did I let this scare me off? Oh honey! I leaned in, babe. I leaned right in.
I’ve worked on this recipe for at least a year now (because I am dork), tweaking the dough incrementally to make sure it’s springy and chewy enough to accommodate all those pockets of blueberry jamminess without turning soggy. The lemon glaze is bright and zingy but I’ve also discovered a way to get that fresh citrus kick to run right through the focaccia (all will be revealed down in the recipe).
And yes, I know, I know, I said I’d be focusing on easy, week-night dinner recipes in this newsletter, but can you blame a boy for wanting a sweet focaccia every once in a while?? Plus, I have an insanely good miso cauliflower pasta bake lined up for next week, so don’t fret!
But before we get to the recipe, let’s kick off with a weekly wrap.
Weekly Wrap
Here’s some stuff that happened this week.
I Fermented Some Tomatoes
I got a cold last week, which I think I’ve managed to kick now, but it’s left me in a serious serotonin deficit. I mean it, I literally cried because I ran out of Hard Lines Coffee (not sponsored, just really bloody love that coffee). Anyway, up pops a note on Substack reminding me that NINETY PERCENT of our serotonin is made in the gut. NINE ZERO! And a diverse microbiome has been linked to healthy serotonin regulation blah blah you know the rest.
So anyway I decided to do some fermenting, because it’s been ages and also I’ve been crying about literal coffee beans. Side note: whenever I’m in London I go to Watch House and they serve this incredible fermented cherry tomato relish/hot sauce thing with their vegan breakfast and I’ve been keen to replicate this at home. So, I decided to ferment some cherry tomatoes, and maybe later I’ll turn them into a relish recipe for you?? We’re only two days in, but here’s what I’ve done so far:
Sliced about 450g cherry tomatoes (about 2 cups) in half and divided them between two sterilised jars.
Mixed 480ml (around 2 cups) warm water with 2 tbsp fine sea salt until dissolved.
Poured the brine over the tomatoes and added two cloves of garlic to each jar.
Placed the jars on a baking dish, to catch any liquid that might spill out.
I’m going to give them about 5 days at room temperature with daily burps to stop them from exploding. I’m told they’re done when they start to look a little fizzy, which coincidentally is how you can tell when I’m drunk.
Stay tuned for this one anyway, if it works, I’ll turn it into a recipe for you.
Ripley (My Dog) Hurt Her Leg
Probably chasing a pheasant across mum’s garden, but we can’t be sure. Anyway, she’s doing much better now and would like to thank you all for your well-wishes, healing-thoughts and long-distance reiki.
I’m Going to Toronto
The other week, Amanda (my friend who runs the vegan travel company The Getaway Co) decided she’s going to host a big get-together in Toronto in May. It’s an event for anyone who’s interested in attending one of their trips in the future AND anyone who has attended one in the past. Kind of like an alumni outreach vegan community gathering vibe.
I love Amanda and I LOVE the Getaway Co, but you know what else I love? An excuse to visit Toronto! I really love Canada and Toronto was the city that finally turned me vegan back in 2017, so there’s a nice little full circle vibe going on. Fellow professional vegans and Canadian legends Lauren Toyota (Hot For Food) and Erin Ireland (To Live For Bakery) will also be there, so you know it’s going to be a blast!
Anyway, if you’re maybe on the fence about attending my getaway to Bali in September, and you’re local to Toronto, this could be a good chance to come and meet us, ask any questions you might have and hopefully make a few new vegan pals while you’re there. If you’re interested in joining us, you can sign up here!
Alright, That’s enough for now. Here’s your recipe!
This Week’s Recipe: Blueberry & Lemon Focaccia with Lemon Glaze
(With Downloadable PDF Version)
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