Apple Blueberry Strudel Focaccia · Crust & Crumb Academy

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Apple Blueberry Strudel Focaccia

A big shout out goes to

for suggesting mangoes for my pizza on Saturday. I took on the challenge and first time attemped a sweet dessert version. I knew my mangoes are very sweet like syrup and very juicy. This will make the pizza crust soggy and might burn with the high sugar content. I opted for the second choice. Focaccia - Apple Blueberry Strudel served with chopped mangoes 🥭

I used Henry's Focaccia recipe. I just chopped some apples, tossed a handful of fresh blueberries, brown sugar, lemon juice, cinnamon, cardamom, nutmeg, ginger, all spice etc. coated it with flour. It took forever to bake and I had to keep turning the oven temperature up as it was not cooking and no smell.

My aluminum pan sticks like crazy and always gets stuck in my baking pan. I lined it with parchment paper and did oil it like crazy. I was disappointed as this formed a barrier to fry and crisp the base. I also waited 10 mins before removing it from the baking pan. I was scared if I removed it earlier the focaccia would break. I did remove the paper and could see some water moisture on it

@Henry Hunter

How can I avoid this as I read aluminum pans are best for frying focaccia bread in it.

@Mauvette Bailey

Would it be better to cook the fruit first instead of adding it fresh. Would dried apples and blueberries work better, if so how to use it. 🥭

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