Blueberry Focaccia Bread with Cream Cheese Frosting and Blueberry Reduction Recipe
This delightful Blueberry Focaccia Bread combines the classic Italian focaccia dough with the sweet burst of fresh or frozen blueberries. Topped with a smooth cream cheese frosting and optionally drizzled with a homemade blueberry reduction syrup, this bread is perfect for a sweet breakfast treat or an elegant dessert. The bread is soft and airy with lovely berry pockets throughout.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9 servings (1 slice each) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Focaccia Bread Dough
- 1 cup warm water
- ¼ cup olive oil
- 1 ½ teaspoon active dry yeast
- 2 cups all purpose flour
- 1 cup fresh or frozen blueberries
Cream Cheese Frosting
- ¾ cup powdered sugar
- 2 tablespoon soft butter (regular or vegan)
- 2 oz cream cheese (regular or vegan)
Blueberry Reduction
- 1 cup fresh or frozen blueberries
- 2 tablespoon agave syrup
Instructions
- Activate the yeast: In a large mixing bowl, combine warm water, olive oil, and active dry yeast. Stir gently then allow to 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 let the dough rise in a warm place for about 1 hour until it doubles in size.
- Shape and rise the dough: Remove the towel and transfer the dough to a well-oiled 9×9 inch square metal pan. Oil the top of the dough and press with your hands to spread it evenly touching all edges and corners. Cover again and let rise for an additional 15-30 minutes. Press down lightly with your fingers to create dimples (divots) in the dough. Gently fold in the blueberries by pressing them into the dough.
- Bake the focaccia: Preheat the oven to 350°F (175°C). Bake the dough in the oven for about 30 minutes, or until the top turns golden brown.
- Prepare cream cheese frosting: While baking, blend powdered sugar, softened butter, and cream cheese until smooth and creamy.
- Make blueberry reduction: In a small saucepan, bring blueberries and agave syrup to low heat. Cook for 5 minutes, stirring occasionally, until the berries soften and become bubbly. Strain the mixture to remove solids, keeping only the smooth juice. Let it cool.
- Assemble and serve: Remove the focaccia from the oven. Drizzle generously with cream cheese frosting and optionally top with fresh blueberries or drizzle with the blueberry syrup, or both. Serve warm and enjoy!
Notes
- This recipe can be made with either fresh or frozen blueberries.
- Regular or vegan butter and cream cheese can be used to make this dish suitable for vegan diets.
- Ensure the water is warm, not hot, to properly activate the yeast.
- Using a metal pan helps the focaccia bake evenly and develop a nice crust.
- The blueberry reduction adds extra sweetness but can be omitted if you prefer less sugar.
- Store leftovers in an airtight container for up to 2 days; reheat gently before serving.
Keywords: blueberry focaccia, focaccia bread, blueberry bread, cream cheese frosting, blueberry reduction, sweet focaccia
