Sweet Blueberry Focaccia
Elevate your bread game with this Sweet Blueberry Focaccia, a delightful twist on the classic Italian flatbread. Perfectly fluffy and lightly sweetened, this focaccia is studded with bursts of juicy fresh blueberries and delicately drizzled with honey for a caramelized finish. Its golden, crispy edges juxtapose beautifully with the soft and airy interior, while the option to dust with powdered sugar adds a dessert-like charm. With only 15 minutes of prep time and a handful of simple ingredients, this recipe is an ideal choice for brunch gatherings or as a stunning treat for any bread lover. Pair it with a cup of coffee or a dollop of whipped cream for an irresistibly sweet indulgence that’s as beautiful as it is delicious. Keywords: sweet focaccia, blueberry focaccia recipe, Italian bread with fruit, easy dessert bread.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 packet Active dry yeast
- 1.25 cups Warm water (110°F/45°C)
- 4 tablespoons Olive oil
- 1.5 cups Fresh blueberries
- 2 tablespoons Honey
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
In a small bowl, dissolve the active dry yeast in the warm water (110°F/45°C). Allow it to sit for 5-10 minutes until frothy.
Make a well in the center of the dry ingredients and pour in the yeast mixture and 3 tablespoons of olive oil. Mix until the dough comes together.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, brush the top lightly with a bit of olive oil, and cover with a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and drizzle 1 tablespoon of olive oil over it.
Turn the dough out onto the prepared baking sheet and use your fingers to press and stretch it into an even rectangular shape, about 1 inch thick. Dimple the surface of the dough with your fingertips.
Scatter the fresh blueberries evenly over the surface of the dough, gently pressing them into the dimples. Drizzle the honey on top.
Bake for 20-25 minutes, or until the focaccia is golden brown and the blueberries have burst and caramelized slightly.
Remove from the oven and allow to cool slightly before serving. Dust with powdered sugar, if desired.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 396.0 g | 144% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 110.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
