Blueberry Focaccia Bread with Cream Cheese Icing and Blueberry Drizzle Recipe
This Blueberry Focaccia Bread is a delightful twist on the traditional Italian flatbread, infused with fresh blueberries and topped with a creamy, sweet cream cheese frosting. Perfect for breakfast, brunch, or a sweet snack, it combines the light, airy texture of focaccia with the vibrant flavor of blueberries and a luscious blueberry syrup drizzle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
For the Focaccia Dough
- 1 cup warm water
- 1/4 cup olive oil
- 1 1/2 tsp active dry yeast
- 2 cups all-purpose flour
- 1 cup fresh or frozen blueberries
For the Icing
- 3/4 cup powdered sugar
- 2 tbsp soft butter (regular or vegan)
- 2 oz cream cheese (regular or vegan)
For the Blueberry Syrup
- 1 cup fresh or frozen blueberries
- 2 tbsp agave syrup
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, olive oil, and active dry yeast. Stir gently and let it sit for 5 minutes until the yeast becomes foamy, indicating it is active.
- Make the Dough: Add the all-purpose flour to the yeast mixture and mix until a thick dough forms. Cover the bowl with a thin kitchen towel and keep it in a warm place for about one hour, allowing the dough to double in size.
- Prepare the Dough for Baking: Once risen, remove the towel and transfer the dough onto a well-oiled 9×9 inch metal pan. Lightly oil the top of the dough and use your hands to spread it evenly, making sure it reaches all edges and corners. Cover again with a towel and let it rest for 15 to 30 minutes. Press your fingers into the dough to create characteristic divots and gently fold in the blueberries.
- Bake the Focaccia: Preheat your oven to 350°F (175°C). Bake the dough for approximately 30 minutes or until the top is golden brown.
- Make the Cream Cheese Icing: While the focaccia is baking, whisk together the powdered sugar, cream cheese, and softened butter until smooth and creamy.
- Prepare Blueberry Syrup (Optional): In a small saucepan, combine the blueberries and agave syrup. Cook over low heat for 5 minutes, stirring occasionally until the blueberries are soft and bubbly. Strain the mixture to remove the pulp, leaving only the syrup. Allow it to cool.
- Finish and Serve: Remove the focaccia from the oven, drizzle it generously with the cream cheese frosting, and optionally top with fresh blueberries and/or the cooled blueberry syrup. Serve warm and enjoy!
Notes
- Use fresh or frozen blueberries; if frozen, no need to thaw before adding to the dough or syrup.
- You can substitute vegan butter and cream cheese for a dairy-free version.
- Make sure the yeast is fresh and active to ensure proper dough rising.
- The divots in the dough are traditional and help hold the blueberry pieces and toppings evenly.
- Blueberry syrup is optional but adds extra sweetness and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Keywords: blueberry focaccia, sweet focaccia bread, blueberry bread, cream cheese frosting, baked blueberry bread, blueberry syrup, brunch bread
