Berry Focaccia

Focaccia is a type of bread that is made with yeast, but it contains more yeast than a normal bread dough, which allows it to rise even higher, and makes it lighter and fluffier. Usually focaccia dough is dimpled before putting it in the oven, which helps to preserve its moisture. The dimples also reduce the air in the dough and keeps the bread from rising too quickly. After proper kneading and proofing there will be plenty of large bubbles in the dough. All of this gives the focaccia a lighter, cake-like consistency than regular bread.

I love focaccia of all kinds, but usually when I think of focaccia, I think of it being a savory bread to go with a meal rather than a sweeter, breakfast bread which can be a meal in and of itself. You can top focaccia with just about anything. You can make it fancy or keep it simple. I have made many different types of focaccia. But I just made my first breakfast focaccia, topped with a variety of berries and a little cinnamon sugar. It was everything I expected it to be – sweet, tart, fruity, light and fluffy, and delicious all at the same time.

Berry Focaccia

1/2 cup or 1 stick of melted butter

2 cups bread flour

2 cups regular all-purpose flour

1/2 cup sugar

2 1/2 tsp dry active yeast

1 tsp salt

1 1/2 cups warm water (105* F)

1 egg, lightly beaten

12 oz of mixed berries and/or pitted cherries

1-2 TBSP cinnamon sugar

Whenever I am making something with fresh berries, I usually coat them in a little flour first to prevent them from bleeding into my batter or dough.

Mix the warm water, 1/4 cup of the sugar and the yeast together and let stand for about 5-10 minutes or until it becomes frothy.

Combine both flours, salt and the remaining sugar together and mix well.

I beat my egg in the cooled melted butter then added them both to the dry mixture and then added my yeast mixture. Mix everything together until it forms into a soft dough. Cover the dough and let rise for about 1-1 1/2 hours, or until it doubles in size.

Grease a 9×13 baking pan with butter and add the dough into the prepared pan. Evenly spread the dough into the pan and cover and let rise for about another hour.

Preheat the oven to 450* F or about 225* C.

When the dough is ready, dimple it with your finger tips and let is set for a few minutes.

Add the berries, flour and all and cover the top of the dough. Then generously sprinkle with the cinnamon sugar on top of the berries. I used raspberries, blackberries and blueberries.

Bake for 20-25 minutes, or until it is golden brown and done in the middle. Let cool for a few minutes, then lice it up serve it nice and warm. YUM! This is perfect for breakfast, or anytime you are in the mood for a light snack.

Make the most out of everyday. Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

6 thoughts on “Berry Focaccia”

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