Blueberry-Blackberry Herbed Focaccia

Hi friends! I made you bread! Hooray for carbohydrates!

You want to know my biggest problem as of lately? I have way too much food in my house. No matter how hard I try (and no matter how delicious the food) there is no way this single gal can consume all this food! So I’m always passing it off to neighbors and friends.

Case in point: this focaccia. I gave some to my neighbors on the dock. And then – because I had an appointment the day after I baked this bread – I brought the rest to the lovely folks who work at my dentist office. Which I was worried would make me seem like a weirdo. Should you bring food to a place where it’s their job to remove food from your teeth? I don’t know. How can one be prepared to navigate all these complex social interactions and relationships?

These are the things that keep me up at night…..

But I did it anyway. Because this beautiful Blueberry-Blackberry Herbed Focaccia should not go to waste! And they loved it. Obviously.

The bread is incredibly tender and has just the right amount of fresh rosemary and thyme leaves to keep things interesting. And the smattering of fresh fruit on top adds the perfect touch of sweetness. This bread goes effortlessly from breakfast to brunch to dinner to snack time. It’s just one of those foods that goes with everything and can be enjoyed at any time of the day. And it feeds a crowd. All that equals a WIN in my book!



Recipe adapted from Sunset Magazine

Blueberry-Blackberry Herbed Focaccia

Yield: Makes 20-24 pieces

Blueberry-Blackberry Herbed Focaccia


  • 1 package (2 1/4 tsp.) active dry yeast
  • 1 cup warm water, 90-105 degrees Fahrenheit
  • 1 cup whole milk, at room temperature
  • About 1/2 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 flour
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 1 tsp. sugar
  • 1/2 tsp. sea salt


  1. Add the yeast to the bowl of your stand mixer and pour the warm water on top. Let it sit for 5-8 minutes. Then add the milk, 1/4 cup of the olive oil, the kosher salt and 2 tsp. each of the rosemary and thyme. With the dough hook attachment, start mixing on low speed and gradually add in the 6 cups of flour. Once the flour is incorporated, beat on medium speed for about 10 minutes. The dough should be smooth and elastic. If your mixer can’t handle the job (the motor on mine starting seriously struggling about half way through!), you can knead the dough by hand on a lightly floured counter top.
  2. Cover the dough loosely with a towel and let it rise at room temperature in the bowl of your mixer for about 1 1/4 – 1 1/2 hours. If your kitchen is chilly, find a warm spot in your house to let the dough rise. The dough should approximately double in size during this time.
  3. Using about 1 tablespoon of the olive oil, grease a rimmed baking sheet. I used a 10 X 15-inch pan, but the original recipe calls for using a slightly larger pan (12 X 17-inch). If you use a larger pan, your focaccia will be a bit thinner than what’s pictured in my photos above.
  4. Punch down the dough and transfer it to your greased baking sheet. Use your hands to push it into an even layer, pushing it all the way out to the rim. If the dough is especially springy, let it rest for about 10 minutes before continuing to stretch it out. Cover the dough loosely with a towel and let it rise for 45-60 minutes. Pre-heat your oven to 425 degrees.
  5. With your fingers, poke holes on the surface of the risen dough. Scatter the blueberries and the blackberries over the top of the dough, then drizzle 2 tablespoons of olive oil over the top. In a small bowl, combine the remaining herbs with the sugar, then sprinkle them evenly on top of the dough.
  6. Transfer the focaccia to your pre-heat oven and bake until golden, about 25-30 minutes. Remove from the oven and brush with the remaining olive oil and sprinkle with the sea salt. Allow the focaccia to cool for about 15 minutes. Then use a large, wide spatula to loosen and slide the focaccia out onto a cutting board. Slice and serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for 1-2 days.

29 comments on “Blueberry-Blackberry Herbed Focaccia”

  1. This sounds awesome! I’m always drowning in food, too. And yes, you should definitely bring food wherever you go–once you do, they’ll be mad when you don’t. I can’t get my hair cut without having to bake something to bring in! 🙂

    • Funny you say that, because I actually have to go BACK to the dentist today and I’m brining more treats. I didn’t want them to be disappointed with me!

  2. This is a work of art Liz, loving everything about it!

  3. Love, love, love! As you know, I need very little encouragement to make and consume anything bread. Love the addition of berries and rosemary.

    • Yes, that is why I had to get it out of my house. A whole tray of focaccia could be trouble for me. No self control!

  4. Liz, this bread is gorgeous! I cannot get over how amazing this looks. Pinning!

  5. So so pretty! Love that you went with focaccia . Such an unusual but awesome combo.

  6. The focaccia bread looks gorgeous.i have never made dessert focaccia before. But this one is definitely up my alley. . Can’t wait to try! ! 🙂

  7. Wow, this looks AMAZING! Your photo quality is stunning! I now have an overwhelming craving. 😉 Thanks for sharing!

    Do you think it would make much of a difference if I substituted with non-dairy milk?

    • Thanks for the wonderful compliment, Amanda! Hmmm….I haven’t tried it with non-dairy milk. But I’m guessing soy milk might work (it’s a bit thicker than almond milk, so may be a better replacement for the whole milk). If you try it, please let me know if it works!

  8. This looks so amazing – love the berries!! Need to try this!

  9. This is GORGEOUS!!! Perfect for using up Summer berries.

  10. I really love the summer berries with the herbs, so delicious!


  11. This focaccia? Swoon!

  12. This looks absolutely divine! I love focaccia, and making it a sweet version was such a creative idea!

  13. Liz, this looks so amazing! I never tried this combination but you convinced me!

    • Oh good. Glad I could convince you! It’s got such a great savory-sweet thing going on. If you try it, let me know how you like it!

  14. Um I just stumbled across this post and now I want bread…real bad! And it is almost midnight…all your fault Liz! This has gotta happen in my kitchen stat! 😉

  15. Pingback: Summer Favorites - Pumpkin 'N Spice

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