Blueberry Focaccia Bread with Cream Cheese Frosting and Blueberry Syrup Recipe
Delight in this luscious Blueberry Focaccia Bread featuring a soft, slightly sweet dough studded with fresh blueberries, topped with a creamy powdered sugar and cream cheese frosting, and optionally finished with a vibrant blueberry syrup reduction. Perfect for breakfast, brunch, or a sweet snack, this recipe combines the rustic charm of focaccia with a fresh fruity twist.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 9 servings (1 slice per serving, using 9x9 inch pan) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Focaccia Dough
- 1 cup warm water
- 1/4 cup olive oil
- 1 1/2 tsp active dry yeast
- 2 cups all-purpose flour
- 1 cup fresh or frozen blueberries
Frosting
- 3/4 cup powdered sugar
- 2 tbsp soft butter (regular or vegan)
- 2 oz cream cheese (regular or vegan)
Blueberry Syrup Reduction (Optional)
- 1 cup fresh or frozen blueberries
- 2 tbsp agave syrup
Instructions
- Activate Yeast: In a large mixing bowl, combine warm water, olive oil, and active dry yeast. Stir briefly, then allow to sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: Add the all-purpose flour to the yeast mixture and mix until a thick dough forms. Cover the bowl with a thin kitchen towel and let it rise in a warm place for 1 hour, or until the dough doubles in size.
- Prepare Dough in Pan: Remove the towel and transfer the risen dough to a well-oiled 9×9 inch metal pan. Oil the top of the dough and use your hands to flatten and spread it evenly, pressing into corners and edges. Cover with the towel again and let it rest for another 15–30 minutes. Use your fingers to create dimples in the dough, then gently fold in 1 cup of fresh or frozen blueberries.
- Bake the Focaccia: Preheat your oven to 350°F (175°C). Bake the focaccia dough for 30 minutes, or until the top is golden brown.
- Prepare Frosting: While baking, blend the powdered sugar, soft butter, and cream cheese until smooth and creamy to create the frosting.
- Make Blueberry Syrup Reduction (Optional): In a small saucepan, combine 1 cup blueberries and agave syrup. Heat over low, stirring occasionally, for about 5 minutes until blueberries are bubbly and tender. Strain the mixture, reserving only the juice. Let cool.
- Finish and Serve: Once the focaccia is baked, remove it from the oven and drizzle the cream cheese frosting over the top. Garnish with additional fresh blueberries and drizzle with the blueberry syrup reduction if desired. Serve warm and enjoy!
Notes
- You can use fresh or frozen blueberries; if frozen, no need to thaw before adding to the dough or syrup.
- The blueberry syrup reduction is optional but adds a lovely burst of flavor and moisture.
- Ensure your water is warm, not hot, to avoid killing the yeast.
- Use a well-oiled pan to prevent sticking and help in easy removal.
- For a vegan version, substitute butter and cream cheese with plant-based alternatives.
Keywords: Blueberry focaccia, sweet focaccia, blueberry bread, cream cheese frosting, blueberry syrup, Italian bread, brunch bread
