Introduction

Blueberry focaccia bread is a delightful twist on the classic Italian flatbread, combining the sweetness of fresh blueberries with a soft, airy texture. Topped with a creamy frosting and optional blueberry syrup, it makes a perfect treat for breakfast or dessert.

A close-up of a soft, thick focaccia bread with uneven layers showing a light golden crust mixed with deep purple and red patches from blueberries baked inside. The bread has several folds and creases, making the surface look textured and fluffy. Some juicy blueberry syrup seeps out from the bottom edge, pooling slightly on a round white wooden plate. The plate sits on a wooden surface bathed in warm sunlight, with a green leaf-patterned cloth visible on the upper left and a white marbled texture on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water
1/4 cup olive oil
1 1/2 tsp active dry yeast
2 cups regular all purpose flour
1 cup fresh or frozen blueberries (for dough)
3/4 cup powdered sugar
2 tbsp soft butter (regular or vegan)
2 oz cream cheese (regular or vegan)
1 cup fresh or frozen blueberries (for topping)
2 tbsp agave

Instructions

Step 1: In a large mixing bowl, combine warm water, olive oil, and active dry yeast. Stir lightly and let sit for 5 minutes until the yeast becomes foamy and active.
Step 2: Add the flour to the yeast mixture and mix until a thick dough forms. Cover with a kitchen towel and let rise in a warm place for about 1 hour, until it doubles in size.
Step 3: Transfer the risen dough to a well-oiled 9×9-inch metal pan. Oil the top of the dough and use your hands to spread it evenly to the edges. Cover and let rise another 15-30 minutes.
Step 4: Press your fingers into the dough to create dimples, then gently fold in 1 cup of blueberries by pressing them into the dough with your hands.
Step 5: Preheat the oven to 350°F (175°C). Bake the focaccia for 30 minutes, until the top is golden brown.
Step 6: While baking, prepare the icing by mixing powdered sugar, cream cheese, and soft butter until smooth and creamy.
Step 7: To make the blueberry syrup, combine 1 cup blueberries and agave in a small saucepan over low heat. Cook for 5 minutes, stirring frequently until the berries are soft and bubbly. Strain the mixture to remove solids and set aside the juice to cool.
Step 8: Remove the focaccia from the oven. Drizzle with cream cheese frosting and top with fresh blueberries and/or the blueberry syrup. Serve warm and enjoy!

Tips & Variations

Use frozen blueberries straight from the freezer to prevent the dough from becoming too wet.
For a richer flavor, substitute olive oil with melted coconut oil or vegetable oil.
Add a teaspoon of lemon zest to the dough for a fresh citrus note.
Try vegan butter and cream cheese alternatives to make this recipe entirely plant-based.
If you prefer a sweeter focaccia, sprinkle a little sugar on top before baking.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a warm oven or toaster oven to restore freshness. The frosting and syrup can be stored separately in the fridge for up to 3 days.

How to Serve

A thick, folded flat bread with a golden-yellow dough base is richly marbled with deep purple and bright red berry swirls that create a mottled, juicy texture across the top. The bread appears soft and fluffy with visible fruit pieces embedded within, some juices pooling slightly underneath. It rests on a round white plate with a smooth surface, placed on a white marbled texture background, giving a clean and bright contrast to the vivid natural colors of the bread. The light highlights the glossy, slightly sticky finish on the berry-streaked bread, showing a fresh and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well in this recipe. Just add them directly to the dough and syrup without thawing to avoid excess moisture.

Is this recipe suitable for vegans?

This recipe can be made vegan by using plant-based butter and cream cheese alternatives. Ensure the powdered sugar you use is also vegan-friendly.