Delicious on a different level with a savory focaccia base complemented by sweetness of ripe blueberries, this blueberry focaccia bread is perfect for breakfast, as a snack, or dessert. Sprinkle with some coarse sea salt before baking to enhance these beautiful flavors even more.
vegan • dairy free • simple
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Disclosure: Some links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. As an Amazon Associate, I earn from qualifying purchases.
Jump to:
I really wish we had the technology available to smell through the screen. If I can transport you to the kitchen with this blueberry focaccia in the oven, you'd understand what I mean. It's the BEST. The aromas, the texture, the mix of sweet and salty. All I can do is encourage you to whip up a batch of your own. You'll thank me later!
💙 What you'll love about this blueberry focaccia
Salty and sweet makes the best treat! There are quite a few lemon blueberry focaccia recipes available today and they look divine. However, what I know you'll really love about this blueberry version is that it balances the saltier flavor of the focaccia bread with the sweetness of blueberries. In fact, the flaky sea salt sprinkled over the top before baking is what really brings the blueberries - and your taste buds - to life.
Simple ingredients, including all-purpose flour. If you have bread flour on hand...wonderful! Feel free to use it. However, I like using all-purpose flour when possible as it's more widely available in home kitchens.
Beautiful texture. As you can tell from the pictures, this is a thick focaccia since it was baked in a 13 x 9 baking dish (as opposed to a cookie sheet). The thickness and texture are ideal for this version because it provides a tender, light crumb that's still sturdy enough to hold the blueberries. The bottom and edges of the focaccia have a beautiful brown color and tender texture from baking in just the right amount of olive oil.
Aromas while baking are out of this world. Like I mentioned above, the aromas are really lovely - a combination of homemade bread meets blueberry muffin.
🥣 ingredients
All-purpose flour. While you can use bread dough, if you have any on hand, I like using all-purpose flour whenever possible. Most household pantries already have this on hand. Note this is NOT self rising.
Blueberries. Fresh blueberries offer a ripe sweetness and juicy texture that are delightful with the focaccia bread foundation.
Water. Warm water helps activate the yeast.
Yeast. Active dry yeast will react with water and maple syrup. If your yeast is old, pay attention to whether or not it "blooms" and starts to fizz when combined with water and maple syrup.
Olive oil. Divide the olive oil into tablespoon measurements as it will be added incrementally throughout the recipe.
Maple syrup. While lending a hint of sweetness, the main job of the maple syrup is to feed the yeast.
Salt. Use your preferred salt (usually a kosher salt is recommended for baking) for the dough and use a pinch (or 2 or 3) of flaky, coarse sea salt to top the blueberry focaccia before baking.
🔪 equipment
Stand mixer with dough hook attachment. This will knead your dough in about five minutes. If you don't have a stand mixer, you can knead the dough by hand on a floured countertop.
Large bowl. This holds the focaccia dough during its first rise.
Spoon or spatula. Have the spoon or spatula on standby to help with the transfer of dough between dishes (if needed), but is primarily helpful just before baking when we need to press the blueberries into the dough.
Baking dish. Use a 13 x 9 baking dish to hold the dough as it will rise significantly while baking.
Towel. A simple cotton or floursack towel is perfect for this. If baking in a warm climate, just covering the dough with the towel is fine. If baking in a dry, cooler climate, I suggest making the towel just a little damp before covering.
Measuring cups and spoons.
Knife. A sharp knife is helpful when cutting the bread to avoid pulling it apart and sending too many blueberries flying! 😉
👩🏽🍳 step-by-step instructions
Allow yeast to proof with warm water and maple syrup. You should see the yeast "bloom" and grow as it sits. I recommend mixing together in the bowl of your stand mixer and allowing to rest for 5-15 minutes before adding the flour and salt.
Whisk together dry ingredients. Whisk the salt into the flour for even distribution.
Add flour and salt mixture to yeast bloom. Do this just before turning on your stand mixer with the dough hook attached.
Allow stand mixer and dough hook to knead ingredients. This should take 4-5 minutes and you should notice the dough evolve through a few stages: shaggy, sticky, and eventually a little more firm (but, it will still be sticky).
Coat glass bowl with olive oil and transfer dough to bowl. After you coat the bowl, transfer the dough, roll it in the olive oil, and then allow to rest with a towel draped over the top.
Allow dough to rise for the first time. It should double in size. The time for this will vary depending on your environmental factors, but anticipate a rise time of 1 - 1.5 hours.
Gently fold dough over on itself a few times and form into a loose ball. Making quarter turns, lightly knead the dough by turning one side in on itself and repeating a few times or until you have a smooth ball.
Transfer dough to oiled baking sheet. After oiling the baking dish, transfer the dough and coat it in the oil again. Gently stretch it into the shape of the dish, but avoid tearing or getting too rough.
Allow dough to rise for a second time. Cover and allow to rise until it doubles in size again. This should take 45 minutes to an hour.
Add olive oil and dimple dough. Drizzle the remaining amount of olive oil over the top and gently spread across the top. Then, use your finger tips to press into the dough (almost to the baking dish) and create dimples.
Add blueberries and gently press into dough. Spread these into an even layer and then take your spoon or spatula and gently press the loose blueberries into the top of the dough, just enough to help prevent them from rolling.
Bake at 450 degrees Fahrenheit for the first ten minutes, reduce to 350 degrees for fifteen additional minutes. The bread should be a light golden brown. Insert a skewer into the center to confirm doneness (it should be clean when removed). The blueberries do add moisture, so you can safely add a few additional minutes, if needed.
Allow to cool slightly before serving. Cool for a few minutes in the pan before serving. I use a sharp knife to cut a few squares, then slide a knife or spatula under the bread to help lift it from the dish onto a cutting board and slice the remaining pieces.
Recipe
Blueberry Focaccia
Equipment
- 1 large bowl
- 1 baking dish 13 x 9 baking dish was used in this recipe
- measuring cups and spoons
- 1 spoon or spatula
Ingredients
- 4 cups all-purpose flour 557g, you can substitute with bread flour
- 2 cups blueberries 278g, washed and dried
- 1 packet yeast 21g
- 3 tablespoons extra virgin olive oil 31g
- 1 ⅔ cups water 409g
- 2 teaspoons kosher salt 10g
- 1 teaspoon pure maple syrup 8g
- pinch coarse sea salt optional, for topping
Instructions
- In the bowl of a stand mixer, add yeast, water, and maple syrup. Stir to combine and allow it to rest for a few minutes. You should see the yeast "blossom" and appear fizzy. If the yeast doesn't react, throw it out and start again.
- Whisk together flour and salt. Add to the bowl with your yeast mixture.
- Using the dough hook attachment, stir until the dough forms a smooth ball and doesn't stick to the sides. This should take about 4 minutes.
- In a medium bowl, add one tablespoon extra virgin olive oil and brush the sides.
- Add the dough to the bowl and turn the dough until it is coated in oil. Shape into a ball. Drape a towel over the bowl and allow it to rise until it doubles in size (approximately 1 to 1 ½ hours).
- In the baking dish, coat the sides and bottom with another tablespoon of olive oil.
- Remove towel from the bowl. Gently pull the dough away from the sides of the bowl and fold the dough over itself, turning in quarter increments. Lightly knead (if needed) until the dough is relatively smooth.
- Transfer to the baking sheet and roll to coat all sides. Gently, but firmly stretch until the dough meets the edges of the dish. Place towel over the top of the baking dish and allow to rise again until it doubles in size, ranging from 45 minutes to an hour.
- Preheat oven to 450 degrees Fahrenheit.
- Remove towel and spread the final tablespoon of olive oil over the top. Using the tips of your fingers, dimple the dough by pressing to the bottom of the pan.
- Sprinkle blueberries over the top and gently press into the dough.
- Insert the baking dish into the oven and bake at 450 degrees for the first 10 minutes. Then, reduce heat to 375 degrees and bake for another 15 minutes. When time to remove, insert a skewer to the center. If it's clean when removed, the bread is ready to cool.
- Cool for 10 minutes in the baking dish before cutting and serving or storing in an airtight container for up to 3 days.
Notes
Nutrition
🧊 storage
Focaccia is best enjoyed the same day, especially when still warm after baking. If you need to store, place in an airtight container and eat within 3 days. You can take it a step farther and wrap the focaccia, but the berries in this recipe do a nice job of infusing moisture, so is less necessary than a traditional loaf.
If you plan to freeze, do so in a freezer-safe bag and store for up to one month.
I do not recommend refrigerating the focaccia as it will dry out the bread.
Warm the focaccia in your toaster oven or microwave for a few minutes to reheat before eating.
💡 pro tip
Add the flour and salt mixture to the yeast mixture just before you start to knead with the dough hook. Salt inhibits the yeast growth, which is why it's best to wait to incorporate the two until you're absolutely ready.
✅ acceptable substitutions and variations
Bread flour in place of all-purpose flour. If you're interested in an even chewier texture, bread flour has a higher protein content that will increase gluten development.
Granulated sugar in place of maple syrup. The sugar feeds the yeast, and if you don't have maple syrup on hand, granulated sugar will accomplish the same goal.
Customize toppings. Have fun exploring different topping options, especially fruit for that savory and sweet combination. We think it would be exciting to try strawberries, blackberries, and raspberries. Or, mix in cinnamon and sugar for a cinnamon roll flavor. If you crave a savory-only focaccia, use different herbs and some vegan cheeses for a more traditional version.
Vegan butter in place of olive oil. I love the flavor of olive oil with the blueberries, but if you'd like something closer to a traditional blueberry baked good, you can experiment with some vegan butter in place of the olive oil.
🥰 tips for the best blueberry focaccia
Don't skip the rise times. Allowing the dough to "rest and rise" means that yeast has longer to work (slow fermentation) and gluten can develop, leading to an airy texture. You will get the most airy texture and flavor development if you allow the dough to rise overnight in a cold environment like the refrigerator.
This recipe doesn't require the overnight rise and is very flavorful with just a few hours of rising. If you would like to test it overnight, though, go for it!
Use a sharp knife to cut the focaccia. A sharp knife lessens the risk of ripping the bread, which is an issue if you're serving square pieces and need an even cut for a crowd. This also helps cut through blueberries without causing them to roll off the top (though, that will still happen some).
If any blueberries roll off when cutting, you can add them back to the top of the bread, or just enjoy them individually.
♻️ sustainability profile
There are a few characteristics of this focaccia bread that support sustainability, which is what we're always interested in promoting. In particular:
- Dairy free. Many sweet focaccia breads will call for butter or are topped with cheese. This recipe is dairy free and delicious without the need for these animal by-products. An interesting article by the World Wildlife Fund analyzing the dairy industry breaks down some of the environmental impacts we need to pay close attention to. Many impacts stem from greenhouse gas emissions, water requirements and pollutants, land desertification from overuse, and soil erosion (among others). You can enjoy this focaccia guilt-free!
- Pantry staples. This focaccia recipe was written to be available and easy to use for all home cooks, especially by incorporating pantry staples you likely already have on hand. Using pantry staples supports less food waste.
- Reduced waste. When you make homemade bread, you create something special without the need for single-use products and plastic wrap. If you have some blueberries that are softening and won't make the cut for a different use, add them to this focaccia bread instead of tossing them in the trash!
- Organic ingredients. When possible, use organic ingredients. It's even better if they are sourced locally.
❓ frequently asked questions
Should focaccia be thick or thin?
The thickness of your focaccia is a personal preference, and the end result is determined by the size of your baking dish and the amount of "rise" you will get out of your dough. If baking in a 13 x 9 baking dish, for example, a typical focaccia recipe will yield a thicker result. For those interested in a thinner version, using a jelly roll pan (cookie sheet with sides) will allow the dough to expand horizontally during baking. It should also be noted that if you proof your dough first (allow it to rise before baking), you will likely get more oven spring and a lighter texture that results in a taller (thicker) focaccia bread.
What seasoning or spices to put on focaccia?
Adding various spices and seasonings to focaccia are a creative way to try new variations. Classic focaccia seasonings are usually woody, earthy herbs (think of rosemary and thyme) because they offer a robust earthy flavor that complements the light texture and savory undertones of homemade bread. If you'd like to get creative with other seasonings and spices, consider chives and spring onions, fruit that includes berries or even peach slices, and try sweet, warm flavors like cinnamon and brown sugar.
Warning: Avoid seasonings or toppings that will release lots of moisture when baking as that might create uneven pockets of dough on top of the focaccia loaf.
Can I use butter instead of olive oil for focaccia?
Yes, you can use butter instead of olive oil. The butter will lend fat to the recipe and added depth of flavor. Of course, for vegan and sustainability reasons, we suggest using a vegan butter.
How long is focaccia bread good?
You deserve to enjoy a fresh focaccia bread that is at its prime, which is why storage is so important. Just keep in mind that the best experience is consuming the bread warm, straight from the oven. If you must store it, do so in an airtight container for up to 3 days, or in the freezer for up to a month.
What happens if you let focaccia rise too long?
Allowing the focaccia to rise too long does impact the final texture. If the yeast runs out of "food," the air pockets that would otherwise be generated by the yeast (in conjunction with the gluten development) will collapse and you will get a final result that is dense.
🫐 more berry recipes
We can't let berry season pass without putting it to good use! Here are some of our favorite berry-forward recipes to capture all the flavors of spring and summer:
- Blueberry Homemade Granola
- Blueberry Blondies
- Homemade Blueberry Peanut Butter
- Banana Blackberry Oatmeal Muffins
- Blackberry Lemon Bread
- Blackberry Strawberry Banana Smoothie
Leave a Reply