Sweet, savory, and wonderfully fragrant, Blueberry Thyme Focaccia is a unique twist on the classic Italian bread. Made with juicy blueberries that burst with flavor when cooked and a hint of fresh thyme for a beautiful aroma, this focaccia is sure to impress at any meal.
Focaccia, which is similar in texture and style to pizza, is easier to make and way more forgiving. Also, this focaccia is perfect for beginners since it can be made in a bowl or with a stand mixer.
While most traditional focaccia recipes are savory, this blueberry thyme version borders on both savory and sweet. Normally, we think of blueberries as nature's candy, but here, the blueberries cook down and create a wonderful texture and savory flavor, especially when paired with earthy thyme.
If this is your first time working with yeast, no worries; we have step-by-step pictures to help you along. Most of the "thyme" spent (see what I did there?) is letting the dough rise. You got this!
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Ingredient notes
Some important notes on the ingredients, plus some substitutions.
- Bread flour- This flour contains more protein than all-purpose flour (usually about 12-14%), which is what will give this focaccia its chewy, elastic bite.
- Yeast- Active dry yeast consists of dehydrated granules that must be rehydrated and activated in warm liquid before being used (proofing). I use the ready-made packets of yeast that you can find in any supermarket. For reference, one packet of active dry yeast contains 2 ¼ teaspoon or 7 grams.
- Salt- Kosher or fine sea salt.
- Sugar- Reacts with the yeast.
- Water- Your water should be warm, NOT hot. I highly suggest using a thermometer so you don't overheat it. If the water is too hot, it will kill the yeast, if the water is too cool, it won't activate it.
- Blueberries- I recommend fresh, since frozen blueberries have too much water.
- Thyme- Fresh thyme works best, but you could use dried thyme leaves in a pinch.
Step-by-step instructions
Here are some simplified steps for making focaccia. The full instructions are listed in the recipe.
Step 1: Dissolve the yeast, sugar, and water until foamy. Step 2: Add the rest of the water, flour, salt, and oil. Step 3-4: Mix on low for 5 minutes until it pulls away from the sides. Step 5: Remove and knead a few times on a floured surface into a round, smooth ball. Add the ball to an oiled bowl, flipping it to coat. Step 6: Cover and allow to rise in a warm place until doubled in size, 1-½ hours.
Step 7: Punch the dough down. Step 8: Add it to an oiled pan (I used parchment) and stretch it until it almost fills the pan. Step 9: Cover and let rise for 30 minutes. Step 10: Oil the top. Step 11: Using your fingers, poke deep holes all over (down to the bottom). Step 12: Scatter the blueberries over the top, then add the thyme and sea salt. Bake for 15-20 minutes at 450°F until golden brown.
👩🍳Pro tips
- Use a thermometer to measure the temperature of the warm water. Water that is too hot will kill the yeast, and water that is too cool will not "feed" the yeast enough for it to rise. The ideal water temperature should be between 105°F and 115°F (41°C and 46°C).
- If you are new to baking with yeast, the rise time will depend on the temperature of your room. The ideal rising temperature ranges from 75°F to 78°F. I had many failed doughs due to this until I started using my oven. Now, I preheat it briefly at the lowest temperature, then turn it off. I then add the dough and close the door.
- Use good olive oil if you can, as the bread gets its flavor from the fruity olive oil.
- Please allow yourself some time for the 2 rises. Plan ahead if you're making it for a crowd.
Variations
For a slightly different twist, swap the thyme for basil, sage, mint, rosemary, or lavender. If using lavender, be sure to use food-grade or "culinary" lavender, and process the buds so they are not whole.
You could also make this focaccia with other types of fruit, such as peaches, strawberries, blackberries, or plums. When cutting the fruit, be sure the pieces are roughly the same size.
Storage
This fruity focaccia can be stored at room temperature for 2-3 days. It will become softer as it sits, so I recommend re-heating it in a 350°F oven for about 10 minutes to crisp up the top.
Frequently asked questions
Yes! To use instant yeast in place of active dry, skip the step of dissolving the yeast in liquid and add it directly to your dough. You also want to decrease the amount of instant yeast by about 25% (so for this recipe, use 1¾ teaspoons of instant yeast).
I don't recommend frozen blueberries here, as the water content may prevent the top of the focaccia from crisping.
Related recipes
More blueberries and thyme!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Blueberry and Thyme Focaccia
Equipment
- 1 9x13 inch baking dish or quarter sheet pan
- food thermometer optional
- Stand mixer fitted with the dough hook optional
Ingredients
For the focaccia
- 1 package active dry yeast (2¼ tsp)
- 2 teaspoon sugar
- 1¼ cups warm water, divided The water temperature should be around 110°F. I use a thermometer to ensure my water is at the right temperature.
- 3½ cups bread flour
- 2 teaspoon Kosher or fine sea salt
- 2 tablespoon olive oil
For the topping
- ¼ cup olive oil; divided
- 1¼ cup fresh blueberries
- 5-6 sprigs fresh thyme leaves (¼ cup loose packed thyme leaves)
- 1 teaspoon sea salt flakes or Kosher salt
Instructions
Proof the yeast
- Place the yeast in a small bowl with the sugar. Add ¼ cup of the warm water on top of the yeast. Gently stir to mix. Let stand 5 minutes. The yeast mixture will look foamy.1 package active dry yeast (2¼ tsp), 1¼ cups warm water, divided, 2 teaspoon sugar
To make the focaccia
- In the bowl of a stand mixer (fitted with the dough hook attachment), add the flour, salt, 2 tablespoon of olive oil, and the remaining 1 cup of warm water. When the yeast mixture is proofed, add it to the flour mixture. (Alternately, you can make this by hand in a bowl. You may need to increase the knead time until it reaches a smooth round ball).3½ cups bread flour, 2 teaspoon Kosher or fine sea salt, 2 tablespoon olive oil
- Mix the dough on low (I use the "2" setting on my Kitchen-Aid Stand Mixer) for 3-5 minutes or until the dough forms a ball around the hook attachment or starts to pull away from the sides (If it seems too wet, add a little more flour so that it is no longer sticky).
- Remove the dough onto a lightly floured surface. Knead by hand a few more times until it is smooth and form it into a ball.
- Lightly oil a large bowl and place the dough on top, flipping it once to coat the dough on both sides. Cover with a damp towel and let rise in a warm place for 1-1½ hours; it should double in size (see recipe notes).¼ cup olive oil; divided
- Preheat the oven to 450°F.
- After the dough has doubled in size, give it a gentle punch down the middle to deflate the dough a little. Take a 9x13 baking pan or quarter sheet pan, and pour half the oil into the pan (I like to line it with parchment paper first and then pour the oil in). Place the dough in the pan and gently stretch it until it almost fits the edges of the pan. Cover again and let rise about 30 minutes (it won't rise as much as the first time).
- After the second rise, uncover the dough, pour the remaining oil on top. Using your fingers, poke holes all over the dough getting all the way down to the bottom. Really get in there! Scatter the blueberries on top, followed by the thyme and sea salt.1¼ cup fresh blueberries, 5-6 sprigs fresh thyme leaves (¼ cup loose packed thyme leaves), 1 teaspoon sea salt flakes or Kosher salt
- Bake in the pan at 450℉ for 15-20 minutes until golden brown on top.
- Serve immediately or allow to cool, and store at room temperature for up to 2 days (wrapping tightly in plastic wrap). To refresh the focaccia, reheat at 350℉ for 10 minutes. Feel free to drizzle a little extra olive oil on top before eating.
Notes
- Use a thermometer to measure the temperature of the warm water. Water that is too hot will kill the yeast, and water that is too cool will not "feed" the yeast enough for it to rise. The ideal water temperature should be between 105°F and 115°F (41°C and 46°C).
- If you are new to baking with yeast, the rise time will depend on the temperature of your room. The ideal rising temperature ranges from 75°F to 78°F. I had many failed doughs due to this until I started using my oven. Now, I preheat it briefly at the lowest temperature, then turn it off. I then add the dough and close the door.
- Use good olive oil if you can, as the bread gets its flavor from the fruity olive oil.
- Please allow yourself some time for the 2 rises. Plan ahead if you're making it for a crowd.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Bianca says
The combination of the sweet blueberries with thyme is just perfect! This focaccia is so good. Thank you for the recipe
Jennifer says
So glad you liked it!
Vanessa says
Such a delicious way to use fresh summer blueberries and thyme from the garden! This focaccia turned out perfectly. Love it and will definitely make again!
Jennifer says
So glad you enjoyed it Vanessa!