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–+ servings
Blueberry Focaccia Bread

Irresistible Blueberry Focaccia Bread that Will Wow You

A delightful twist on traditional focaccia, this Blueberry Focaccia Bread features juicy blueberries and a creamy drizzle, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup warm water Activates yeast; room temperature water works if warm isn’t available.
  • 2 tablespoons olive oil Adds richness; substitute with any neutral oil if desired.
  • 2 teaspoons active dry yeast Essential for leavening; always use fresh for best results.
  • 3 cups all-purpose flour Provides structure; whole wheat or gluten-free flour may alter texture.
For the Topping
  • 1 cup blueberries Provides sweetness and flavor bursts; fresh or frozen can work equally well.
  • 4 ounces soft butter Enhances creaminess in frosting; regular or vegan butter can be used interchangeably.
  • 4 ounces cream cheese Acts as the base for the frosting; vegan cream cheese is a perfect alternative.
  • 1 cup powdered sugar Sweetens the cream cheese drizzle; granulated sugar is fine if ground well.
For the Blueberry Syrup (Optional)
  • 2 tablespoons agave Natural sweetener for the syrup; honey or maple syrup are excellent substitutes.

Equipment

  • mixing bowl
  • 9x9 inch pan
  • Oven
  • saucepan

Method
 

Step-by-Step Instructions for Blueberry Focaccia Bread
  1. In a large mixing bowl, combine warm water, melted butter, and active dry yeast. Allow the mixture to sit for about 5 minutes until foamy.
  2. Stir in all-purpose flour until a thick, shaggy dough forms. Cover and let rise in a warm spot for about 1 hour.
  3. Transfer the dough to an oiled 9x9 inch pan and gently press it to the edges. Fold in blueberries evenly.
  4. Cover the pan and let the dough rise for another 15-30 minutes.
  5. Preheat your oven to 350°F (175°C).
  6. Bake the risen focaccia for approximately 30 minutes until golden brown and edges are slightly crisp.
  7. In a separate bowl, mix cream cheese, powdered sugar, and butter until smooth.
  8. In a saucepan, combine blueberries and agave over low heat. Cook for about 5 minutes, then strain to collect syrup.
  9. Once baked, let the focaccia cool slightly, drizzle with frosting and optionally add blueberry syrup.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Check yeast freshness and do not overmix the dough. Allow focaccia to cool slightly before slicing for the best texture.

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