Fresh Berry Focaccia Bread
Amazing Fresh Berry 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 Fresh Berry Focaccia Bread 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.
How To Make Fresh Berry Focaccia Bread
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 Fresh Berry 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!
Fresh Berry Focaccia Bread
- 1/4 cup warm water
- 2 teaspoons sugar
- 1 packet dry active yeast
- 1 1/2 cup cold water
- 3 tablespoons olive oil + extra for the bowl and pan
- 1/4 cup honey + extra to drizzle over the top
- 1 1/2 teaspoons sea salt
- 4 1/2 cups all-purpose flour
- 1 1/4 cups mixed raspberries and blackberries
- 1 teaspoon coarse sea salt flakes for top
- Pour the warm water and sugar into the bowl of your electric mixer. Swirl the bowl around until the sugar has dissolved and the water is just lukewarm. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so. Then add the cold water, 3 tablespoons oil, 1/4 cup honey, and salt. Using the bread hook attachment, turn the mixer on low and slowly add the flour. “Knead” on low for about 10 minutes, until the dough pulls away from the bowl. If it doesn't, add 1/4 cup more flour and knead a little longer.
- Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours.
- Dump the dough out of the bowl and cut into two equal pieces. Roll the edges of the dough under to create two round balls. Line two baking sheets with parchments paper. Then put a ball in the center of each baking sheet and press it down and out with your fingers, into a 12-inch circle or oval. Don’t be afraid to let your fingers puncture the dough—this will create the bumpy, rustic texture of traditional focaccia bread.
- Preheat the oven to 400 degrees F. Once the dough is spread out, poke deep cavities in the dough and place a berry in each hole. Push the berries down far into the dough, otherwise they might pop out when the dough rises. Cover the dough with a clean damp towel. Allow the dough to rise again for at least 45 minutes. Then drizzle the top with honey and sprinkle with sea salt flakes.
- Bake for 20-25 minutes, until the top is golden brown. Allow the focaccia bread to cool for 10 minutes before cutting.