Summer gatherings benefit from delightful blackberry-thyme desserts that combine sweet and savory elements. Options include a revitalizing Blackberry-Thyme Tart with lemon zest, a warm Thyme-Infused Blackberry Crumble, and a rich Blackberry-Thyme Pound Cake. For a lighter option, try the No-Bake Blackberry-Thyme Cheesecake or Blackberry-Thyme Sorbet. Those seeking ice cream can make Thyme and Blackberry Ice Cream. Other remarkable desserts include Blackberry-Thyme Upside-Down Cake and a unique infused Panna Cotta. Discover even more tempting recipes.
Blackberry-Thyme Tart With Lemon Zest
This delectable Blackberry-Thyme Tart is a perfect combination of sweet and savory, featuring a rich, buttery crust filled with fresh blackberries and a hint of thyme, topped with a zesty lemon infusion.
Ideal for summer gatherings or a delightful dessert after a family dinner, this tart is sure to impress both friends and family alike. Preparation time is about 30 minutes, with a total baking time of approximately 40 minutes.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 3 tablespoons cold water
- 2 cups fresh blackberries
- 1 tablespoon fresh thyme leaves
- Zest of 1 lemon
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Pinch of salt
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the flour and powdered sugar. Add the chilled butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and cold water until the dough comes together. Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork and refrigerate for 15 minutes.
- Bake the tart crust in the preheated oven for 15 minutes or until lightly golden.
- While the crust is baking, prepare the filling. In a bowl, combine the blackberries, thyme, lemon zest, granulated sugar, cornstarch, lemon juice, and salt. Gently toss to coat the blackberries.
- Once the crust is done baking, remove it from the oven and fill it evenly with the blackberry mixture.
- Return the tart to the oven and bake for another 25-30 minutes or until the blackberries are bubbling and the filling is set.
- Allow the tart to cool for at least 10 minutes before serving. Best served warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations and Tips:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Try adding a touch of cinnamon or nutmeg to the blackberry filling for a warm spice note.
- If fresh blackberries aren’t available, you can substitute with frozen blackberries—just be sure to thaw and drain them before using.
- Enhance the tart with a light drizzle of honey or a sprinkle of chopped nuts before serving for added texture and flavor.
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Thyme-Infused Blackberry Crumble
Thyme-Infused Blackberry Crumble is a delightful dessert that marries the tartness of fresh blackberries with the aromatic essence of thyme. This dish is perfect for warm summer evenings, ideal for serving at a family gathering or a dinner party.
With a preparation time of about 20 minutes and a baking time of 30 minutes, you can whip up this delectable treat with minimal fuss and maximum flavor.
Ingredients:
- 4 cups fresh blackberries
- 1 tablespoon fresh thyme leaves, chopped
- 3/4 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the blackberries, 1/4 cup of the sugar, lemon juice, and chopped thyme. Toss gently to coat the blackberries evenly. Transfer the mixture into a greased baking dish (approximately 9×9 inches).
- In another bowl, mix the flour, oats, remaining 1/2 cup of sugar, salt, and ground cinnamon (if using). Add the softened butter and mix until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the blackberry mixture in the baking dish.
- Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the blackberries are bubbling.
- Once baked, let it cool for a few minutes before serving. This dish is delightful on its own or served with a scoop of vanilla ice cream or whipped cream.
Variations and Tips:
- Berry Variation: Feel free to mix in other berries such as raspberries or blueberries for a mixed berry crumble.
- Nuts: Add chopped nuts like pecans or walnuts for added texture in the crumble topping.
- Thyme Alternatives: If you don’t have fresh thyme, dried thyme can be used, but reduce the amount to about 1 teaspoon since it’s more concentrated.
- Serving Suggestion: To elevate the dish, drizzle with a balsamic reduction or serve alongside Greek yogurt for a revitalizing contrast.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheating in the oven is best to keep the topping crisp.
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Blackberry-Thyme Pound Cake
This delightful Blackberry-Thyme Pound Cake is a fragrant and moist dessert that brings together the sweetness of fresh blackberries and the earthy notes of thyme. It’s perfect for summer gatherings, tea parties, or simply enjoying with a cup of coffee on a sunny afternoon.
With a prep time of about 20 minutes, this cake allows you to relish a homemade treat without spending hours in the kitchen.
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 cup fresh blackberries
- 1/4 cup buttermilk
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and chopped thyme.
- Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Be careful not to overmix.
- Gently fold in the fresh blackberries until they’re evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Variations and Tips:
- For an extra flavor boost, consider adding a teaspoon of lemon zest to the batter.
- You can substitute blackberries with other berries like raspberries or blueberries if desired.
- Once the cake has cooled, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the top for added sweetness and zing.
- This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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No-Bake Blackberry-Thyme Cheesecake
This No-Bake Blackberry-Thyme Cheesecake is a delightful and invigorating dessert perfect for summer gatherings, picnics, or simply treating yourself on a warm day. It boldly combines the sweet tartness of fresh blackberries with the herbaceous note of thyme, creating a unique flavor profile that will impress your guests.
The dessert is simple to put together, requiring only about 30 minutes of active prep time, though it will need a few hours to set in the refrigerator.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh blackberries, plus extra for garnish
- 1 tbsp fresh thyme leaves
- 1 tbsp lemon juice
- Pinch of salt
Instructions:
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until well mixed and the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar, mixing until combined. Stir in the vanilla, lemon juice, and a pinch of salt.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Add blackberries and thyme: Puree the fresh blackberries in a blender or food processor until smooth. Pass the puree through a fine sieve to remove seeds if desired. Stir in the fresh thyme leaves to the blackberry puree.
- Combine: Add the blackberry-thyme mixture into the cream cheese filling and gently fold until the color is uniform and the mixture is well combined.
- Fill the crust: Pour the cheesecake mixture onto the prepared graham cracker crust. Smooth the top with a spatula, cover, and refrigerate for at least 4 hours or until firm.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with additional fresh blackberries and thyme sprigs before slicing and serving.
Variations and Tips:
- Flavor Infusions: Try adding other herbs such as mint or basil in place of thyme for a different twist.
- Berry Options: Swap blackberries for other berries, such as raspberries or strawberries, for a varied flavor profile.
- Serving Suggestion: Drizzle with a blackberry syrup or a simple honey glaze for an added touch of sweetness.
- Advance Prep: This cheesecake can be made a day in advance, making it an excellent choice for entertaining.
- Storing: Keep any leftovers in the refrigerator for up to 3 days, covered to maintain freshness.
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Blackberry-Thyme Sorbet
Blackberry-Thyme Sorbet is a delightful and invigorating frozen treat that combines the natural sweetness of blackberries with the unique herbal notes of thyme. This sophisticated sorbet is ideal for those looking to cool off during the hot summer months or impress guests with a palate-cleansing dessert.
With a preparation time of about 20 minutes, plus freezing time, this dessert is perfect for any occasion, from a casual family dinner to an elegant outdoor gathering.
Ingredients:
- 2 cups fresh blackberries
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons fresh thyme leaves, plus extra for garnish
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions:
1. In a medium saucepan, combine the water and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally. Remove from heat and let cool for a few minutes.
2. Add the thyme leaves to the sugar syrup and steep for 15 minutes to infuse the flavors.
3. Strain the syrup through a fine sieve into a bowl to remove the thyme leaves. Discard the leaves and set the syrup aside to cool completely.
4. In a blender or food processor, combine the blackberries, lemon juice, and a pinch of salt. Blend until smooth.
5. Add the cooled thyme-infused syrup to the blackberry puree and blend until well combined.
6. Pour the mixture into a shallow dish or ice cream maker. If using a shallow dish, place it in the freezer and stir every 30 minutes for 3-4 hours until it reaches a sorbet-like consistency.
If using an ice cream maker, churn according to the manufacturer’s instructions. Once the sorbet has reached your desired consistency, transfer it to an airtight container and freeze for at least an hour to firm up.
7. Serve scoops of sorbet in dessert bowls, garnished with extra thyme leaves for an elegant touch.
Variations & Tips:
- For a different flavor profile, consider adding a splash of balsamic vinegar to enhance the sweetness of the blackberries.
- Experiment with other herbs such as mint or basil to complement the fruit’s flavor.
- If you prefer a sweeter sorbet, adjust the sugar according to your taste preference.
- For an adult twist, consider adding a splash of gin or vodka before freezing for an invigorating cocktail sorbet.
- To make the sorbet smoother, blend in a few tablespoons of simple syrup or fruit juice before freezing.
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Rustic Blackberry-Thyme Galette
A rustic blackberry-thyme galette is a free-form tart that combines the sweet and tart flavors of fresh blackberries with the aromatic notes of thyme, all enveloped in a flaky and buttery crust.
This delightful dessert is perfect for summer gatherings, picnics, or even a cozy night in. With a preparation time of about 30 minutes and a baking time of 45 minutes, it is a rewarding yet simple dish to create, making it ideal for both novice cooks and seasoned bakers alike.
Ingredients:
- 1 ½ cups fresh blackberries
- 1 tablespoon fresh thyme leaves
- ¼ cup granulated sugar (plus extra for sprinkling)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pre-made pie crust (or homemade if preferred)
- 1 egg (for egg wash)
- Pinch of salt
Cooking Steps:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, gently combine the blackberries, thyme leaves, granulated sugar, cornstarch, lemon juice, and vanilla extract. Set aside to allow the flavors to meld.
- Roll out the pie crust on a lightly floured surface into a rustic circle, about 12 inches in diameter. Transfer the crust to the prepared baking sheet.
- Spoon the blackberry mixture onto the center of the crust, leaving about 2 inches of space around the edges.
- Fold the edges of the crust over the filling, pleating it as you go to create a beautiful rustic look.
- Beat the egg and brush it over the crust edges. Sprinkle with additional sugar for a touch of sweetness and crunch.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from oven and let cool for at least 10 minutes before serving.
Variations and Tips:
- For added flavor, experiment with different herbs such as basil or mint in place of thyme.
- If you have other fruits on hand, feel free to mix in raspberries, blueberries, or chopped peaches along with the blackberries.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- To make the crust entirely from scratch, use a butter pie crust recipe that reflects your favorite pastry-making techniques.
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Blackberry-Thyme Muffins With Streusel Topping
Blackberry-Thyme Muffins With Streusel Topping**: These delightful muffins combine the sweet, tart flavor of blackberries with the aromatic novelty of thyme**, creating a perfect treat for brunch or as a snack throughout the day.
Ideal for families, gatherings, or even enjoying a quiet moment with your favorite beverage, these muffins are not only easy to make but also quick to prepare, taking about 30 minutes from start to finish.
Ingredients:
- 1 cup fresh blackberries
- 1 tablespoon fresh thyme leaves (plus extra for garnish)
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons cold unsalted butter, cubed
- ½ teaspoon cinnamon
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a small bowl, combine the streusel topping ingredients: flour, brown sugar, cinnamon, and cold butter. Mix with a fork or your fingers until crumbly, and set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the blackberries and thyme.
- Fill each muffin cup 2/3 full with the batter and sprinkle the streusel topping generously over each muffin.
- Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature, garnishing with a few thyme leaves for an added touch.
Variations & Tips:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add a touch of lemon zest to the batter for an invigorating citrus note.
- You can substitute blackberries with raspberries or blueberries if desired.
- These muffins can be stored in an airtight container at room temperature for up to 3 days; for longer freshness, freeze them for up to a month.
- Consider topping with a light glaze made of powdered sugar and lemon juice before serving for an extra sweet finish.
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Thyme and Blackberry Ice Cream
Thyme and Blackberry Ice Cream is a unique and invigorating dessert that brings together the herbaceous notes of thyme and the tart sweetness of blackberries. This creamy, homemade ice cream is ideal for summer gatherings, dinner parties, or just a cool treat on a hot day.
Preparation time is about 20 minutes, plus chilling time, and it can be made in advance to impress your guests or to enjoy on a leisurely afternoon.
Ingredients
- 2 cups fresh blackberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon fresh thyme leaves
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: extra blackberries and thyme for garnish
Instructions
- In a medium saucepan, combine the blackberries, sugar, and a pinch of salt. Cook over medium heat, gently stirring until the blackberries release their juices, about 5-7 minutes. Remove from heat and let cool slightly.
- Once the mixture is cool, use a fine mesh strainer to strain the blackberry juice into a large bowl, pressing down to extract as much liquid as possible. Discard the solids.
- Add the heavy cream, whole milk, thyme leaves, and vanilla extract to the bowl with the blackberry juice. Stir well to combine all the ingredients.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Garnish with additional blackberries and thyme leaves if desired.
Variations and Tips
- Add-ins: You can incorporate chopped nuts or chocolate chunks for added texture.
- Dairy-free option: Substitute heavy cream and whole milk with coconut cream and almond milk.
- Herb infusion: For a stronger thyme flavor, steep the fresh thyme in the cream and milk mixture during heating for about 15 minutes, then strain before combining with blackberry juice.
- Serve alongside lemon or lime sorbet for a zesty contrast.
- Store in the freezer in an airtight container for up to 2 weeks, but enjoy it sooner for the best texture.
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Blackberry-Thyme Upside-Down Cake
The Blackberry-Thyme Upside-Down Cake is a delightful and aromatic dessert that combines the sweetness of ripe blackberries with the subtle earthiness of fresh thyme.
This cake is perfect for summer gatherings, picnics, or as a special treat for family and friends. With a preparation time of about 20 minutes and a baking time of 40-45 minutes, it’s an easy yet impressive dessert that beautifully showcases seasonal fruit.
Ingredients:
- 1 cup fresh blackberries
- 2 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 1 teaspoon fresh thyme leaves, chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Additional fresh thyme leaves for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a small bowl, mix together the melted butter, brown sugar, and chopped thyme. Spread this mixture evenly over the bottom of the prepared cake pan.
- Arrange the blackberries on top of the brown sugar mixture in a single layer.
- In another bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until just combined.
- Pour the batter over the blackberries in the pan and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then invert onto a serving plate, allowing the blackberries to be on top.
Variations and Tips:
- For a hint of citrus, consider adding the zest of a lemon or orange to the batter.
- If you don’t have fresh thyme, a teaspoon of dried thyme can be used, but the flavor will be slightly less vibrant.
- To enhance the flavor, serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This recipe can be easily adapted using other seasonal fruits like peaches or plums in place of blackberries.
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Blackberry-Thyme Infused Panna Cotta
Blackberry-Thyme Infused Panna Cotta is an elegant and revitalizing dessert that beautifully marries the sweet and tart notes of summer blackberries with the aromatic earthiness of fresh thyme. This luscious creamy treat is ideal for dinner parties, special occasions, or a delightful end to a summer meal.
With a preparation time of about 30 minutes and a chilling time of at least 4 hours, this panna cotta is a must-try for those looking to impress their guests or simply enjoy a luxurious dessert at home.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 1/2 cup fresh blackberries
- 2-3 sprigs of fresh thyme
- Pinch of salt
Cooking Steps:
- In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir occasionally until the sugar has dissolved and the mixture is warm, but do not let it boil.
- While the cream mixture is heating, sprinkle the gelatin over the cold water in a small bowl and let it sit for about 5-10 minutes until it blooms.
- Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved.
- Stir in the vanilla extract, a pinch of salt, and the thyme sprigs. Allow the mixture to steep for about 10-15 minutes for the thyme to infuse its flavor into the cream.
- After steeping, strain the mixture through a fine mesh sieve into a large measuring cup or bowl, discarding the thyme leaves.
- In individual serving cups or ramekins, divide the mixture evenly. Allow the panna cotta to cool to room temperature before covering with plastic wrap.
- Refrigerate for at least 4 hours, or, preferably, overnight until set.
- To serve, gently run a knife around the edges and invert onto a plate or serve directly in the cups. Top with fresh blackberries and a drizzle of honey if desired.
Variations & Tips:
- For a vibrant contrast, swirl in a homemade blackberry sauce made from simmering blackberries with a bit of sugar until thickened.
- Experiment with different herbs like basil or mint for a unique flavor twist.
- Garnish with a sprig of fresh thyme and some crushed cookies or granola for added texture.
- Confirm the panna cotta mixture isn’t too hot when adding the gelatin, as high temperatures can affect its ability to set properly.
- For a vegan alternative, use coconut milk and a plant-based gelatin substitute.
Blackberry-Thyme Focaccia With Honey Drizzle
Blackberry-Thyme Focaccia With Honey Drizzle
This delicious Blackberry-Thyme Focaccia is a delightful twist on the traditional Italian bread, infused with the sweet and tart flavors of blackberries and the earthy notes of fresh thyme.
Ideal for dessert lovers and those looking to impress guests at a summer gathering, this dish is perfect served warm with a drizzle of honey. The preparation time is approximately 2 hours, including rising time, making it a great option for a leisurely afternoon baking session.
Ingredients:
- 2 cups all-purpose flour
- 1 cup warm water (105°F – 115°F)
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup fresh blackberries
- 2 tablespoons fresh thyme leaves
- Honey, for drizzling
- Coarse sea salt, for finishing
Instructions:
- In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once the dough has risen, preheat your oven to 400°F (200°C).
- Punch down the dough and transfer it onto a parchment-lined baking sheet. Use your fingers to stretch and shape the dough into a rectangle or circle, about ½ inch thick.
- Press the blackberries and thyme leaves evenly into the surface of the dough. Drizzle with olive oil and sprinkle with coarse sea salt.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Remove from the oven and allow to cool slightly before drizzling with honey. Slice and serve warm.
Variations & Tips:
- Substitute blackberries with other seasonal fruits like raspberries or blueberries for different flavors.
- Add a sprinkle of goat cheese or feta before baking for a savory touch.
- Experiment with herbs—rosemary or basil can be wonderful alternatives to thyme.
- For a sweeter version, mix a tablespoon of brown sugar into the dough for added sweetness.
- To store leftovers, wrap in plastic wrap or store in an airtight container at room temperature for up to 2 days. Reheat lightly in the oven before serving.
