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Blueberry Focaccia Bread

Irresistible Blueberry Focaccia Bread with Creamy Drizzle

A magical homemade Blueberry Focaccia Bread with a creamy drizzle, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Warm Water Activates yeast; crucial for dough hydration.
  • 2 tablespoons Olive Oil Adds flavor and tenderness; can substitute with any neutral oil.
  • 2 teaspoons Active Dry Yeast Leavens the dough; ensure it's fresh for best results.
  • 3 cups Regular All-Purpose Flour Provides structure; for gluten-free option, use a suitable blend.
  • 1 cup Fresh or Frozen Blueberries Sweetness and moisture; no need to thaw if frozen.
For the Cream Cheese Drizzle
  • 1 cup Powdered Sugar Sweetens cream cheese frosting; can be omitted for a less sweet option.
  • 2 tablespoons Soft Butter Adds richness to frosting; use vegan butter for plant-based version.
  • 4 ounces Cream Cheese Base for frosting; ensures creamy texture.
For the Optional Blueberry Syrup
  • 2 tablespoons Agave Sweetener for blueberry syrup; can substitute with honey or maple syrup.

Equipment

  • Mixing Bowl
  • Baking Pan
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine warm water, olive oil, and active dry yeast. Gently stir to combine and let sit for about 5 minutes until foamy.
  2. Once foamy, add all-purpose flour to the bowl. Mix until thick and sticky; cover with a towel and let rise in a warm area for about 1 hour.
  3. Gently transfer the risen dough to a greased 9x9 inch baking pan, pressing it evenly into the corners. Make dimples in the surface and fold in blueberries. Rest for 15 to 30 minutes.
  4. Preheat the oven to 350°F (175°C).
  5. Bake for about 30 minutes, until golden brown and edges are crisp. The focaccia should spring back when touched.
  6. While baking, mix together softened cream cheese, soft butter, and powdered sugar until smooth and creamy for the drizzle.
  7. For the optional blueberry syrup, combine blueberries and agave in a saucepan. Cook over low heat for 5 minutes and strain to extract syrup.
  8. Allow the focaccia to cool slightly, generously drizzle with cream cheese, and serve warm.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Best enjoyed fresh out of the oven. Store leftovers in an airtight container for up to 3 days.

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