Print

Irresistible Blueberry Focaccia Bread for the Perfect Brunch Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

This Irresistible Blueberry Focaccia Bread combines the soft, airy texture of traditional focaccia with the sweet burst of fresh blueberries, making it an ideal treat for a perfect brunch. The bread’s golden crust and tender crumb are complemented by a luscious cream cheese drizzle and a warm blueberry syrup, creating a delightful balance of flavors and textures.

Ingredients

Scale

Dough

  • 1 cup Warm Water (Almond milk can be used for a dairy-free option)
  • 2 tablespoons Melted Butter (Olive oil can be used instead)
  • 2 teaspoons Active Dry Yeast (Always check for freshness)
  • 3 cups All-Purpose Flour (For gluten-free, use a blend with xanthan gum)

Filling and Topping

  • 1 cup Fresh or Frozen Blueberries (No need to thaw frozen berries)

Cream Cheese Drizzle

  • 1 cup Powdered Sugar (Granulated sugar can be substituted with more liquid)
  • 4 ounces Softened Cream Cheese (Use vegan cream cheese for dairy-free)
  • 2 tablespoons Softened Butter (Vegan butter can be used)

Blueberry Syrup

  • 1 cup Blueberries (from above)
  • 2 tablespoons Agave Syrup (Honey or granulated sugar can also work)

Instructions

  1. Activate Yeast: In a mixing bowl, combine warm water, melted butter, and active dry yeast. Let it sit for about 5 minutes until frothy, ensuring the yeast is active to give the bread its rise.
  2. Make Dough: Stir in all-purpose flour until a thick, sticky dough forms. Cover the bowl and let the dough rise for about 1 hour in a warm place, allowing it to double in size.
  3. Prepare Dough in Pan: Transfer the risen dough to a greased 9×9-inch pan. Drizzle the top with olive oil, gently stretch the dough to fit the pan evenly, then cover and let it rise for an additional 15 to 30 minutes.
  4. Add Blueberries: Create small dimples or divots all over the dough’s surface with your fingers, then fold in the fresh or frozen blueberries evenly, pressing them slightly into the dough.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the focaccia for about 30 minutes or until the bread turns a beautiful golden brown and is cooked through.
  6. Prepare Cream Cheese Drizzle: While the bread bakes, mix powdered sugar, softened cream cheese, and softened butter until smooth and creamy for a luscious topping.
  7. Make Blueberry Syrup: Simmer remaining blueberries with agave syrup in a small saucepan over medium heat for about 10 minutes until the mixture thickens into a syrupy consistency.
  8. Serve: Drizzle the cream cheese mixture over the warm focaccia. Serve it alongside the warm blueberry syrup for dipping or pouring on top, enhancing the sweet, fruity flavors.

Notes

  • For a dairy-free option, substitute almond milk for water, olive oil for butter, and vegan cream cheese and butter in the drizzle.
  • Frozen blueberries can be used without thawing, but fresh berries work best for texture.
  • For gluten-free, replace all-purpose flour with a gluten-free flour blend containing xanthan gum.
  • Granulated sugar can replace powdered sugar if more liquid is added to the drizzle mixture.
  • Ensure yeast is fresh for best rising results.
  • This bread is best served warm to enjoy the contrast of soft bread and creamy drizzle.

Keywords: blueberry focaccia, blueberry bread, brunch bread, sweet focaccia, cream cheese drizzle, blueberry syrup, baked bread

Find it online: https://lucabites.com/irresistible-blueberry-focaccia-bread-for-the-perfect-brunch-recipe/