Description
This tender, golden-baked sweet bread offers a delightful combination of textures and flavors. A soft, enriched dough is generously studded with a vibrant mix of fresh berries, which burst with juicy sweetness during baking. The focaccia is finished with a delicate, smooth glaze, adding a subtle sweetness and a beautiful sheen. It presents a comforting aroma and a balanced taste, perfect for a breakfast treat or a light dessert.
Ingredients
- **For the Dough:**
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ½ cups all-purpose flour, plus more for dusting
- **For the Berry Filling:**
- 1 ½ cups mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon lemon zest (optional)
- **For the Glaze:**
- 1 cup powdered sugar
- 2–3 tablespoons milk or lemon juice
- ½ teaspoon vanilla extract
Instructions
- **Activate the Yeast:** In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
- **Prepare the Dough:** To the yeast mixture, add the remaining ¼ cup granulated sugar, egg, melted butter, vanilla extract, and salt. Whisk until well combined. Gradually add the all-purpose flour, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or use a stand mixer on medium speed for 4-5 minutes, until the dough is smooth and elastic.
- **First Rise:** Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- **Prepare Berry Filling:** While the dough rises, gently combine the mixed berries, 2 tablespoons granulated sugar, cornstarch, and lemon zest (if using) in a medium bowl. Set aside.
- **Assemble the Focaccia:** Lightly grease a 9×13 inch baking pan. Gently punch down the risen dough and transfer it to the prepared pan. Press the dough evenly into the bottom of the pan.
- **Add Berries:** Evenly spoon the berry mixture over the dough, gently pressing some of the berries into the dough surface.
- **Second Rise:** Cover the pan loosely with plastic wrap or a kitchen towel and let rise in a warm place for another 30-45 minutes, or until visibly puffy.
- **Bake:** Preheat your oven to 375°F (190°C). Bake the focaccia for 25-35 minutes, or until golden brown and the berries are bubbling.
- **Prepare Glaze:** While the focaccia cools slightly, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract in a small bowl until smooth and pourable. Add more liquid if needed for desired consistency.
- **Glaze and Serve:** Once the focaccia has cooled for about 10-15 minutes, drizzle the glaze evenly over the top. Slice and serve warm or at room temperature.
Notes
Ensure your yeast is active by checking for foam after mixing with warm milk and sugar.
Do not over-knead the dough; stop once it is smooth and elastic.
For a richer flavor, use a mix of fresh and frozen berries.
Adjust the glaze consistency by adding more powdered sugar for a thicker glaze or more liquid for a thinner one.
Store any leftover focaccia in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320 kcal
- Fat: 7g
- Carbohydrates: 60g
- Protein: 6g