Blueberry Focaccia

1 pkg (1/4 ounce) active dry yeast
2-1/4 cups warm water
6 cups all-purpose flour
1 cup light brown sugar
1 tsp salt
1/2 tsp ground cinnamon
1 large egg
6 Tbsp. unsalted butter, room temperature
Vegetable oil, for greasing
2 pints (5 to 6 cups) blueberries

1. In small bowl, mix yeast and water; set aside until foamy, about 5 minutes. In a large bowl combine flour, 1/2 cup brown sugar, salt, and cinnamon. Stir egg into yeast; pour into flour mixture and mix on low speed. Add butter, and mis until combined. Knead dough until smooth and pliable but still relatively wet, about 5 minutes on a stand mixer.

2. Grease a large bowl and 2 baking sheets with oil; set baking sheets aside. Scrape dough into bowl and cover with plastic wrap. Let rise in warm place until doubled, about 1 hour.

3. Preheat oven to 400 degrees. Halve dough, and place one piece on each baking sheet. Stretch out slightly, until dough forms a 1-inch-thick oval; cover with greased plastic wrap. Let rise again about 1 hour.

4. With greased fingers, dimple surgace of each loaf; sprinkle with 1 pint berries and 1/4 cup brown sugar each. Bake until golden brown, 30 to 35 minutes rotating once. Slice and serve warm. Makes 2 loaves.