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Sweet Mixed Berry Focaccia
Crispy on the edges and studded with juicy pockets of fresh fruit, this sweet twist on a classic Italian flatbread hits all the right notes. A simple brush of olive oil and melted butter gives the crust a rich, savory depth, while granulated sugar adds a delicate crunch. The blueberries and raspberries bake down beautifully, creating a vibrant topping that's hard to resist. It's a fantastic addition to a weekend brunch spread or a casual afternoon coffee break.
Equipment
- Oven
- Rolling Pin
- Baking sheet
- Parchment paper
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. Resting relaxes the gluten so the dough won't shrink back.
- 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. Adding the fruit partway through prevents it from burning.
- 5Return the pan to the oven and bake for another 10 to 15 minutes, until the fruit becomes juicy and the edges of the crust 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. Let the bread cool slightly before slicing.
Notes
- Serving: Dust the cooled focaccia lightly with confectioners' sugar just before slicing for an extra touch of sweetness.
- Make ahead: You can use store-bought pizza dough to save time, just bring it to room temperature before rolling.
- Storage: Keep leftover focaccia in an airtight container at room temperature for up to 2 days.