Blueberry Focaccia

Ingredients

Mixing Time	5 minutes slow, then 8 minutes fast adding butter and 7% of the water half way through.
Dough Temperature	27-28°C
Bulk Fermentation	Give one fold and rest 60 minutes.
Scale	Into desired portion (10 inch tin 450g)
Intermediate Proof	15 minutes
Make-Up	Place the dough in the baking tray and distribute evenly, pushing out to the sides
Final Fermentation	25-35 minutes at 30°C, 80% R.H. or retard overnight
Decoration before baking	Pipe blops of topfil and sprinkle streusel topping on top.
Baking Time	210°C with 2 seconds steam. Depending on size, bake for 20-45 minutes.