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Freshly baked Blueberry Focaccia Bread with blueberries and herbs

Blueberry Focaccia Bread

A soft, slightly sweet focaccia studded with juicy blueberries, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup warm water (about 105–115°F / 40–46°C) Keep water at this temperature for best yeast activation.
  • 1/4 cup olive oil, plus more for pan and drizzling Extra virgin recommended for flavor.
  • 1 1/2 tsp active dry yeast Ensure the yeast is fresh for best lift.
  • 2 cups all-purpose flour Substituting with bread flour can yield a chewier result.
  • 1 cup fresh or frozen blueberries (for topping before baking) Do not thaw frozen berries to avoid bleeding.
For the glaze
  • 3/4 cup powdered sugar Use more or less according to preferred sweetness.
  • 2 tbsp soft butter (regular or vegan) Should be at room temperature.
  • 2 oz cream cheese (regular or vegan) Make sure it's softened for easy mixing.
  • 2 tbsp agave Can substitute with honey for sweetness.
  • 1 cup fresh or frozen blueberries (for finishing) These are for garnishing and will not be mixed into the dough.

Method
 

Activate the yeast
  1. Pour the warm water into a medium bowl and stir in the yeast. Let sit for 5–10 minutes until foamy on top.
Make the dough
  1. Stir in the olive oil, then add the flour gradually. Mix until a sticky, slightly shaggy dough forms. Knead briefly until the dough is smooth and elastic.
  2. Place in an oiled bowl, cover, and let rise until doubled, about 45–60 minutes.
Shape and top the focaccia
  1. Oil a baking sheet or 9×13 pan generously. Press the dough into the pan with your fingers, stretching to fit.
  2. Make dimples in the dough. Scatter 1 cup blueberries over the surface and drizzle with olive oil.
Second rise and bake
  1. Let the prepared dough rest for 20–30 minutes to puff. Preheat the oven to 400°F (200°C). Bake for 20–25 minutes until the top is golden and the edges show caramelized blueberry spots.
  2. Cool on a rack for 10–15 minutes.
Prepare the cream cheese glaze
  1. While the focaccia cools slightly, beat together the powdered sugar, soft butter, cream cheese, and agave until smooth. Adjust for thickness if necessary.
Finish and serve
  1. Spread the glaze over the warm focaccia and scatter the remaining blueberries on top. Let set for 10–15 minutes before cutting into squares.

Notes

This focaccia can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat slices in a toaster oven for best results.