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Sweet Berry Focaccia
Fresh blueberries and raspberries transform a traditional Italian bread into a delightful sweet treat. A simple brush of olive oil and melted butter gives the crust a rich flavor, while granulated sugar adds a gentle crunch. The fresh berries bake down into juicy pockets across the surface. Serve this fruit-topped flatbread for a weekend brunch or a casual afternoon snack.
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons butter, melted
- 4 tablespoons granulated sugar
- 1 cup blueberries
- 1 cup raspberries
Instructions
- 1Heat the oven to 425°F and line a 15.5 by 10.5-inch rimmed baking sheet with parchment paper.
- 2Dust a work surface and a rolling pin with flour. Roll your prepared dough into a 14 by 10-inch oval. Move the dough to the lined baking sheet and adjust the shape if needed. Drape a clean kitchen towel over the top and let it rest for 15 minutes.
- 3Stir the olive oil and melted butter together in a small bowl. Brush the mixture evenly over the rested dough and sprinkle with 2 tablespoons of the granulated sugar. Bake for 10 minutes.
- 4Take the pan out of the oven. Scatter the fresh blueberries and raspberries evenly over the surface, then sprinkle the remaining 2 tablespoons of granulated sugar on top.
- 5Return the pan to the oven and bake for another 10 to 15 minutes. The fruit should become juicy and the edges of the crust will turn golden brown.
- 6Transfer the baked bread and the parchment paper together onto a wire cooling rack. Carefully slide a metal spatula under the crust to loosen it and pull the parchment paper away.
- 7Let the bread cool slightly on the rack to enjoy it warm, or allow it to reach room temperature before slicing.