Blueberry rhubarb breakfast focaccia: macerate lots of fresh rhubarb in a little sugar. Press rhubarb and blueberries (the fresher the better!) into your favorite focaccia dough (you'll probably need yeast, olive oil, a little salt and sugar, and some flour). Bake at 450 until you have beautiful, sweet-and-tart bread. Eat for breakfast or for lunch or for snack or for dessert. #summerberries #breadbaking
Alternatively would be delightful with sour cherries, raspberries and dark chocolate chunks.