If you’ve seen my previous posts from the last couple of weeks, you’ll know that I’m a huge fan of the show Unique Eats. The show goes around the States and highlights unique foods from various restaurants. I’m not ashamed to admit that I get a lot of inspiration from the show, including this fruit focaccia. This breakfast pastry is from SoNo Bakery in New York; a savory bread turned sweet with the addition of fruit. When I looked at the recipe, I realized that the fruit was actually dried fruit rather than fresh. I imagined focaccia studded with beautiful berries, so I took my focaccia recipe and turned it into a sweet version with fresh fruit. Just what I was looking for!

Mixed Berry Fruit Focaccia

2 hr, 30 Total Time

Yields 8 fruit focaccia

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  • 1 cup warm water (100-110 degrees F)
  • 1 1/2 teaspoons active-dry yeast
  • 1 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 1 cup bread flour
  • 1 1/2 teaspoons salt
  • 1/4 cup granulated sugar
  • 5 tbsp olive oil, divided
  • 6 ounces raspberries
  • 6 ounces blackberries
  • 1 tsp fresh chopped rosemary
  • 1/2 cup coarse sugar


  1. Combine yeast with warm water and 1 tbsp sugar in a large mixing bowl. Let stand for 5 minutes or until yeast is activated and the mixture becomes foamy.
  2. Combine all-purpose flour with bread flour and salt. Add flour mixture to yeast mixture along 2 tbsp olive oil. Mix until a dough forms. Knead dough until smooth and elastic about 8-10 minutes. Add 1 tbsp olive oil in a clean bowl and transfer dough to the bowl, turning to coat with oil. Wrap with plastic wrap and let rise for 1 hour in a warm place or until doubled in size.
  3. Divide dough into 8 equal pieces. Spread 2 tbsp olive oil on a baking sheet and place dough on top. Loosely cover with plastic wrap and let rise in a warm place for another 30 minutes.
  4. Preheat oven to 425 degrees F.
  5. Gently dimple the tops of the focaccia using your fingers. Top each focaccia with fresh fruit. Sprinkle a generous amount of coarse sugar and chopped rosemary. Bake 15-20 minutes, rotating sheet halfway. Remove and cool slightly. Serve warm or at room temperature.

**Helpful tips and common mistakes

I’ve prepared focaccia before but this recipe is a bit different in that the bread is a sweet variation. The original dough only uses a small amount of sugar to activate the yeast. To make this more of a dessert, the amount of sugar is increased to 1/4 cup.  Knead the dough until smooth and let it rise in an oiled bowl for 1 hour or until doubled in size.The secret to making this focaccia light and airy is to let it rise two times. Make sure to cover the dough while rising to prevent it from developing skin and drying out.Make indentations in the dough after the second rise using your fingertips. At this point, you may be thinking, there is a lot of oil in this recipe! Well, believe it because the secret behind great focaccia is the amount of oil. By pouring 2 tbsp of oil on the bottom of the baking sheet pan, the focaccia will create a lovely crust on the bottom. It is so good. When adding the fruit, add a liberal amount since the bread will rise and spread in the oven. If you want sweeter focaccia, sprinkle more sugar. I chose raspberries and blackberries but you can also add blueberries and strawberries. Peaches, figs, nectarines, even cherries would also work beautifully. Finish with a touch of rosemary and these fruit focaccia are ready to be baked.About 15-20 minutes later, the fruit focaccia is ready to be devoured! Not only are these pastries beautiful to look at, but they’re also delicious too. The perfect amount of sweetness with a touch of rosemary, the fruit focaccia is great when served warm. My favorite part? The caramelized sugar that drips to the bottom of the pastries – just too good!


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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