Introduction

Blueberry focaccia bread is a delightful twist on traditional focaccia, blending sweet berries with a soft, airy bread. Topped with a creamy frosting and optional blueberry reduction, it makes a perfect treat for breakfast or dessert.

The image shows a square-shaped berry cake with a soft, fluffy texture on a round wooden board. The cake has two visible layers: a light yellow base layer and a top layer mixed with whole dark purple berries and swirled red berry juice. The red and purple colors spread unevenly across the cake, creating a marbled effect. Some juice slightly pools on the wooden board underneath the cake's corner. The cake surface looks moist and slightly shiny, with small wrinkles and folds in some areas. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water
¼ cup olive oil
1 ½ teaspoons active dry yeast
2 cups all-purpose flour
1 cup fresh or frozen blueberries (for dough)
¾ cup powdered sugar
2 tablespoons soft butter (regular or vegan)
2 oz cream cheese (regular or vegan)
1 cup fresh or frozen blueberries (for reduction)
2 tablespoons agave

Instructions

Step 1: In a large mixing bowl, combine the warm water, olive oil, and active dry yeast. Stir gently 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 thin kitchen towel and let it rise in a warm spot for 1 hour, until doubled in size.
Step 3: Transfer the dough to a well-oiled 9×9-inch metal pan. Oil the top and press the dough evenly to fill the pan. Cover and let it rest for 15–30 minutes to rise slightly.
Step 4: Using your fingers, gently press down to create dimples in the dough. Fold the blueberries into the dough evenly by hand.
Step 5: Preheat the oven to 350°F (175°C). Bake the focaccia for 30 minutes or until the top is golden brown.
Step 6: While baking, prepare the cream cheese frosting by mixing powdered sugar, cream cheese, and butter until smooth and creamy.
Step 7: For the blueberry reduction, combine blueberries and agave in a small saucepan over low heat. Cook for about 5 minutes, stirring occasionally, until blueberries become tender and bubbly. Strain the mixture to collect the juice and let it cool.
Step 8: Remove the focaccia from the oven and drizzle with cream cheese frosting. Optionally top with fresh blueberries or drizzle with the blueberry reduction, or both. Serve warm and enjoy!

Tips & Variations

For a vegan version, use plant-based cream cheese and butter substitutes.
You can substitute agave with honey or maple syrup for the blueberry reduction.
Try adding a sprinkle of lemon zest to the dough or frosting for a citrusy note.
If using frozen blueberries, do not thaw before adding to dough to prevent excess moisture.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and warm in the oven before serving. The frosting and blueberry reduction are best added fresh before serving to keep the texture and flavor.

How to Serve

The image shows a square piece of soft, thick cake with a light yellow color and a slightly shiny surface. It is filled with a layer of dark purple berries, mainly blueberries, which are spread unevenly inside the cake and create purple patches of juice that seep into the dough. The cake rests on a round wooden board, and a woman's hand is holding the board from the side. The background is a white marbled surface. 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. Keep them frozen until ready to mix into the dough to avoid extra moisture that could affect the bread’s texture.

How can I tell when the focaccia is fully baked?

The focaccia is done when it turns golden brown on top and sounds hollow when tapped. You can also insert a toothpick in the center; it should come out clean or with just a few crumbs attached.