Blueberry Raspberry Focaccia

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Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
With each bite there is a burst of berries. A new twist on focaccia to enjoy a bit of sweet after dinner or as part of breakfast or brunch. Change up the berries as the seasons change.



  1. In large bowl, dissolve sugar in water and stir in yeast and let stand until frothy, about 5 minutes. Whisk in 2 tbsp (25 mL) of the oil, mint and cinnamon. Stir in 1 1/4 cups (300 mL) of the flour and salt until combined. Turn out onto floured surface and knead with enough of the remaining flour until dough forms. Place in oiled bowl; cover and let rise for about 1 hour or until doubled in size.
  2. Place in well oiled, 8 inch (2 L) round baking pan. Gently press berries into dough. Cover and let rise for about 1 hour or until doubled. Drizzle with maple syrup.
  3. Bake in 400 F (200 C) oven for about 20 minutes or until golden and brown. Let cool slightly before slicing and sprinkle with icing sugar if desired.
Nutrition Facts
Blueberry Raspberry Focaccia
Amount Per Serving (67g)
Calories 150 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Sodium 80mg 3%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 5g
Protein 3g 6%
Vitamin A 2%
Vitamin C 6%
Calcium 2%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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