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Mixed Berry Fruit Focaccia

Yields 8 focaccia
Course Breakfast, Dessert, Snack
Cuisine Italian
Keyword bread
Total Time 2 hours 30 minutes
Servings 8
Author Cherry on My Sundae


  • 1 cup warm water 100-110 degrees F
  • 1 ½ teaspoons active-dry yeast (6 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 2 ½ cups bread flour (360 grams)
  • 1 teaspoon salt
  • 7 tablespoons olive oil divided
  • 6 ounces raspberries
  • 6 ounces blueberries
  • 6 ounces blackberries
  • 2 teaspoons fresh chopped rosemary
  • ½ cup coarse sugar (100 grams)


  • Combine yeast with warm water and sugar in a large mixing bowl. Let stand for 5 minutes or until yeast is activated and mixture becomes foamy.
  • Combine flour with salt. Add flour mixture to yeast mixture along with 2 tablespoons olive oil. Mix until dough forms. Knead dough until smooth and elastic about 7-8 minutes. Add 1 tablespoon olive oil to a clean bowl and transfer dough to 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.
  • Divide dough into 8 equal pieces. Spread 2 tablespoons olive oil on baking sheet and place dough on top. Loosely cover with plastic wrap and let rise in a warm place for another 30 minutes.
  • Preheat oven to 425 degrees F.
  • Dimple tops of focaccia using your fingers. Top with enough berries to cover the top, gently pressing down on the fruit. Sprinkle 2 teaspoons coarse sugar per bread and ¼ teaspoon chopped rosemary. Drizzle the remaining 2 tablespoons of oil on top.
  • Bake fruit focaccia for 15-20 minutes, rotating the sheet halfway. Remove and cool slightly. Sprinkle more sugar on top and serve warm or at room temperature.