A fluffy and golden focaccia bread with juicy blueberries baked into every bite—topped with a rich cream cheese drizzle and optional blueberry reduction. This sweet twist on classic focaccia is perfect for brunch, dessert, or any special occasion!
Equipment
- Mixing bowl
- 9x9-inch square metal baking pan
- Measuring cups and spoons
- Small saucepan
- Strainer (for reduction, optional)
- Spatula or spoon
Ingredients
Focaccia Bread Dough
- 1 cup warm water
- ¼ cup olive oil (plus extra for pan and dough)
- 1½ teaspoon active dry yeast
- 2 cups regular all-purpose flour
- 1 cup fresh or frozen blueberries
Cream Cheese Frosting
- ¾ cup powdered sugar
- 2 tablespoon softened butter (regular or vegan)
- 2 oz cream cheese (regular or vegan)
Blueberry Reduction (Optional)
- 1 cup fresh or frozen blueberries
- 2 tablespoon agave
Instructions
- Activate the Yeast
In a large bowl, mix the warm water, olive oil, and yeast. Let it sit for about 5 minutes, until the mixture becomes foamy. - Make the Dough
Stir in the flour until a sticky dough forms. Cover the bowl with a clean towel and let it rise in a warm place for 1 hour, until doubled in size. - Prepare the Pan
Oil a 9x9-inch square metal baking pan. Transfer the dough into the pan, coat the top with a little more oil, and spread the dough evenly to the edges. Let it rest and rise covered with a towel for another 15-30 minutes. - Add Blueberries & Bake
Preheat the oven to 350°F. Use your fingers to press divots into the dough. Gently fold the blueberries into the dough with your hands. Bake for 30 minutes, or until the top is golden brown. - Make the Frosting
While the focaccia bakes, mix the powdered sugar, cream cheese, and softened butter until smooth and creamy. - Optional: Make Blueberry Reduction
In a small saucepan, heat the blueberries and agave over low heat for 5 minutes, until bubbly. Strain to remove the pulp and reserve the syrup. Let it cool. - Top and Serve
Once the focaccia is baked, drizzle with the cream cheese frosting and optionally top with more fresh berries or the blueberry reduction. Serve warm and enjoy!
Why This Blueberry Focaccia is So Quick and Easy
Unlike traditional breads that require multiple rises, kneading, or overnight proofing, this blueberry focaccia dough comes together in just one bowl with only one short rise. There's no kneading required, and it uses basic ingredients like flour, water, and yeast.
Once the dough rises, you simply press it into a pan, fold in the blueberries, and bake. The optional cream cheese frosting and blueberry syrup come together in minutes while the focaccia bakes—making this recipe totally beginner-friendly and doable in under 1.5 hours start to finish!
Frequently Asked Questions
Yes! Just use vegan cream cheese and butter for the frosting.
Absolutely. No need to thaw them—just fold them into the dough as instructed.
It’s best fresh but can be stored in an airtight container at room temp for 1 day or in the fridge for up to 3 days. Reheat before serving.
Yes! Try our classic Quick and Easy Focaccia Bread Recipe or our Quick and Easy Cinnamon Sugar Focaccia Bread!
Unfortunately, these yeasted breads don't work well with gluten-free flour blends on the market. Here are three no-yeast focaccia bread recipes you may want to try instead! They work wonderfully with gluten-free flour:
No Yeast Gluten-Free Cinnamon Sugar Focaccia
No Yeast Gluten-Free Classic Focaccia
No Yeast Gluten-Free Everything Focaccia
Blueberry Focaccia Bread
Ingredients
Focaccia Bread Dough
- 1 cup warm water
- ¼ cup olive oil
- 1 ½ teaspoon active dry yeast
- 2 cups regular all purpose flour
- 1 cup fresh or frozen blueberries
Cream Cheese Frosting
- ¾ cup powdered sugar
- 2 tablespoon soft butter regular or vegan
- 2 oz cream cheese regular or vegan
Blueberry Reduction
- 1 cup fresh or frozen blueberries
- 2 tablespoon agave
Instructions
How To Make Blueberry Focaccia Bread
- Begin by preparing the focaccia bread dough. In a large mixing bowl, add the warm water, melted butter, and active dry yeast. Mix once or twice and then allow the mixture to sit for 5 minutes until the yeast is active. You will know it is active when it begins to foam.
- Add the flour to the bowl and mix until a thick dough is formed. Cover the dough with a thin kitchen towel and allow it to sit in a warm place in your kitchen for one hour. It should double in size.
- Remove the kitchen towel and transfer the dough into a well oiled metal pan. We used a 9x9 square pan. Oil the top of the dough and then use your hands to evenly distribute the dough in the pan so it touches all of the edges and corners. Let it rest and rise covered with a towel for another 15-30 minutes. Use your fingers to press down and create divots in the dough. Fold in the blueberries with your hands.
- Preheat the oven to 350F. Bake the focaccia dough in the oven for 30 minutes. It will be golden brown on top when it's done.
- While the focaccia is baking, prepare the icing by mixing the powdered sugar, cream cheese, and butter together until smooth and creamy.
- Also, you may choose to top this with a blueberry syrup reduction. To prepare the reduction, bring a small saucepan with blueberries and agave to low heat. Cook 5 minutes, stirring, until the blueberries are bubbly and tender. Strain the blueberry pulp so that only the juice remains. Set aside to cool.
- Remove the focaccia bread from the oven and drizzle with the cream cheese frosting. Top with more fresh blueberries or drizzle with blueberry syrup (or both). Enjoy warm!
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