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Blueberry Focaccia Bread

Sweet Blueberry Focaccia Bread You'll Love to Bake at Home

This Easy Blueberry Focaccia Bread is a delightful twist on classic focaccia with vibrant berries, perfect for brunch or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup warm water Activates the yeast for rising
  • 2 tablespoons olive oil Can substitute with any neutral oil
  • 2 teaspoons active dry yeast Instant yeast can be used without proofing
  • 3 cups all-purpose flour Whole wheat flour can be used for a healthier option
  • 1 cup fresh or frozen blueberries Frozen blueberries do not need to be thawed
For the Cream Cheese Drizzle
  • 1 cup powdered sugar Can use coconut sugar for a healthier option
  • 2 tablespoons soft butter Use regular or vegan
  • 8 ounces cream cheese Can use any plant-based cream cheese for a vegan version
For the Blueberry Reduction (Optional)
  • 1 cup blueberries Fresh or frozen blueberries
  • 2 tablespoons agave Honey or maple syrup can be used as alternatives

Equipment

  • 9x9-inch baking pan
  • Mixing Bowl
  • fine-mesh sieve

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine warm water, melted butter, and active dry yeast. Stir lightly and let sit for 5 minutes until foamy.
  2. Gradually add all-purpose flour into the yeast mixture, stirring until a thick dough forms. Cover and let it rise in a warm location for 1 hour.
  3. Transfer dough to an oiled baking pan, press and stretch to fill the pan edges evenly, cover, and let rest for 15-30 minutes.
  4. Preheat your oven to 350°F (175°C). Create divots in the dough and fold in blueberries evenly.
  5. Bake for 30 minutes until golden brown. Allow to cool slightly in the pan before transferring to a wire rack.
  6. Mix softened cream cheese, butter, and powdered sugar until smooth for the drizzle.
  7. For optional blueberry reduction, simmer blueberries and agave in a saucepan for 5 minutes until thickened.
  8. Drizzle cream cheese topping over cooled focaccia and serve warm, optionally adding blueberry reduction.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 35gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure the yeast is activated before mixing and do not overmix the dough. Customize with different fruits if desired.

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