Blueberry Blackberry Herbed Focaccia with Rosemary and Thyme
This aromatic focaccia combines sweet summer berries with fragrant herbs for a unique twist on the classic Italian bread. Fresh blueberries and blackberries are scattered across a pillowy, herb-infused dough that's been enhanced with rosemary and thyme. The result is a beautifully rustic bread with pockets of juicy fruit and earthy herbs throughout. Perfect for summer gatherings, brunch spreads, or as an elegant side to complement soups and salads. The contrast between the sweet berries and savory herbs creates a complex flavor profile that works equally well as an appetizer or light meal.
Ingredients
- 1 package active dry yeast, 2 1/4 tsp
- 1 cup warm water, 90-105 degrees Fahrenheit
- 1 cup whole milk, at room temperature
- ½ cup extra-virgin olive oil, divided
- 1 tablespoon kosher salt
- 3 tsp fresh rosemary, chopped and divided
- 3 tsp fresh thyme leaves, chopped and divided
- 6 cups all-purpose flourbread flour1:1texture
creates chewier texture
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 tsp sugar
- ½ tsp sea salt
Instructions
- 1
Add yeast to stand mixer bowl and pour warm water on top
- 2
Let sit for 5-8 minutes
- 3
Add milk, olive oil, kosher salt and herbs
- 4
Mix on low speed with dough hook while gradually adding flour
- 5
Beat on medium speed for about 10 minutes until smooth and elastic
- 6
Cover dough loosely with towel and let rise at room temperature for 1 1/4 to 1 1/2 hours until doubled
- 7
Grease rimmed baking sheet with olive oil
- 8
Punch down dough and transfer to greased baking sheet
- 9
Push dough into even layer to rim of pan
- 10
Let rest 10 minutes if dough is springy
- 11
Cover loosely and let rise for 45-60 minutes
- 12
Preheat oven to 425 degrees
- 13
Poke holes in surface of risen dough with fingers
- 14
Scatter berries over top of dough
- 15
Drizzle olive oil over top
- 16
Combine remaining herbs with sugar and sprinkle evenly on dough
- 17
Bake until golden, about 25-30 minutes
- 18
Remove and brush with remaining olive oil
- 19
Sprinkle with sea salt
- 20
Cool for about 15 minutes
- 21
Use wide spatula to slide focaccia onto cutting board
- 22
Slice and serve warm or at room temperature
Tips
If your stand mixer motor struggles during kneading, finish kneading the dough by hand on a lightly floured counter
If your kitchen is chilly, find a warm spot in your house to help the dough rise properly
Let springy dough rest for 10 minutes before stretching to make it easier to work with
Good to Know
Store in airtight container at room temperature for 1-2 days
Can make dough through first rise, then refrigerate overnight and continue next day
Serve warm or at room temperature, slice with sharp knife
Common Mistakes
Don't use water that's too hot or it will kill the yeast
Don't skip the resting time if dough is too springy to stretch
Don't overbake or berries will burst and make bread soggy
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen berries instead of fresh?
Fresh berries work best as frozen ones release too much moisture during baking and can make the dough soggy.
What if I don't have a stand mixer?
You can mix the dough by hand and knead on a floured surface for 10-15 minutes until smooth and elastic.
How long will this focaccia keep?
Store covered at room temperature for 1-2 days. For longer storage, wrap well and freeze for up to 1 month.