Fresh Berry Focaccia
Amazing Focaccia Bread with fresh raspberries, blackberries, and honey! This sweet and savory focaccia bread recipe is fabulous for summer picnic baskets and afternoon snacks.
I don’t do a lot of baking in the summertime. But this, my friends, is the exception.
Today I’m sharing fresh warm Italian focaccia bread in honor of our Estate d’Italia (Summer of Italy).
As you can see, these aren’t ordinary focaccia loaves… not that any focaccia bread recipe could possibly be considered ordinary.
Yet, this focaccia is savory-sweet with fresh berries tucked in its folds, and a generous drizzle of honey over the top.
It’s kind of ridiculous how good this bread is.
As with any focaccia bread recipe, the first step of activating the yeast is extremely important.
Use warm water and a little sugar to active and feed the yeast so it will grow and “foam.” Make sure the water isn’t too warm or the heat will kill the yeast. And of course, cold water won’t activate the yeast at all. Start with water that is just slightly above room temperature.
Once the dough is mixed and kneaded, allow it time to rise and double in size.
Dump the dough out of the bowl and cut into two pieces.
Roll the edges under to create two balls of focaccia dough, then press them out into round flat loaves.
Press holes in the focaccia dough to make little pockets for the fresh berries.
Then tuck a berry in each hole.
After the focaccia bread loaves rise a little, drizzle them with honey and sprinkle with flake sea salt. Then bake until golden and dripping with honey.
See why this savory-sweet Italian focaccia bread recipe is so darn special?
It’s the perfect way to showcase your fresh summer berries!
Make sure to follow along on our Instagram Feed to see what we’re doing in Italy this week. We can’t wait to share more about our trip when we get home!
Yield: 2 loaves Prep Time: 30 minutes (active time) Cook Time: 20 minutes
Focaccia Bread Recipe with Berries
Yield: 2 loaves
Prep Time: 30 minutes (active time)
Cook Time: 20 minutes
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