A mix between bread and cake. Great with cheese and cold cuts.


This recipe is from my Fall 2015 issue!

Serves 8

You will need:

2 1/4 teaspoons active dry yeast 

1 1/4 cups warm water 

1 tablespoon sugar 

1 tablespoon olive oil 

4 cups all purpose flour 

1 teaspoon salt 

2 tablespoons fresh rosemary, finely chopped 

10 oz fresh berries (I used blueberries and blackberries) 

2 tablespoons sugar 

2 tablespoons olive oil

  1. In a baking bowl, mix yeast, water, and sugar. Let it sit for 5 minutes.
  2. Add oil, flour, salt, and rosemary and mix well until you have a smooth dough. (If it’s too dry just add a little more water.)
  3. Cover with plastic wrap and let it rise until double in size.
  4. Place the dough on a baking board with some flour and add ½ the berries. Knead them into the dough.
  5. Shape into a bread and place on a baking tray covered with parchment paper.
  6. Let it rise for 30 minutes.
  7. Preheat oven to 400°F - 200°C
  8. Just before you place the bread in the oven, top it with the rest of the berries, sugar, and olive oil.
  9. Bake for about 35–40 minutes or until golden.
  10. Cool on a wire rack.

TIP:

Photography by Food+styling by Marianne Pfeffer Gjengedal | Photography by Aina C Hole

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