The Best Blackberry Crumble Focaccia Bread
This Blackberry Crumble Focaccia Bread is going to change the way you think about the Italian classic. Instead of the traditional savory version, this one is swirled with a jammy homemade blackberry compote and topped with a buttery crumble topping. The result is a soft, airy bread with bursts of sweet blackberry in every bite.
The Best Blackberry Crumble Focaccia Bread
This recipe is very easy and comes together with only a few stretches and folds to develop the gluten. The short rise time means you can have this bakery-style treat ready in under three hours. The combination of jammy berries, pillowy bread, and crunchy crumble topping makes it perfect for breakfast, brunch, or an afternoon snack.
Ingredients Needed to Make The Best Blackberry Crumble Focaccia Bread~
The Blackberry Compote~
- 2 cups of fresh blackberries
- 2 tbsp of fresh lemon juice
- 1 tsp of lemon zest
- 3 tbsp of sugar
For the Focaccia Bread~
- 400 grams of water
- 4 grams of instant dried yeast
- 10 grams of salt
- 15 grams of olive oil
- 5 grams of honey
- 500 grams of bread flour or all-purpose flour
The Crumble Topping~
- 12 tbsp of salted butter, melted
- 1 1/2 cups of all-purpose flour
- 1 cup of rolled oats
- 3/4 cup of brown sugar
- 1 tsp of cinnamon
Notes for Success~
✔️ Use fresh blackberries for the best flavor, but frozen blueberries will also work.
✔️ Be gentle when spreading the dough to avoid pressing out the air bubbles.
✔️ Cool the blackberry compote before adding it to the dough to prevent it from becoming soggy.
✔️ Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to five days
🍽️ How to Serve~
- For Breakfast or Brunch: Serve warm with a side of vanilla yogurt with maple granola and fresh fruit for a balanced start to your day.
- As a Dessert: Pair with a scoop of homemade blueberry or vanilla ice cream or a dollop of whipped cream for a simple yet indulgent treat.
- Brunch party: Slice into small squares and serve on a platter alongside Soft Scrambled Eggs or Peaches and Cream Danishes for a brunch buffet.
This Blackberry Crumble Focaccia Bread is the perfect blend of soft, airy bread, sweet blackberry swirls, and a buttery crumble topping. It is easy enough for a weekend bake yet impressive enough to serve at gatherings. Give it a try and see why it might just become your new favorite sweet bread recipe.
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The Best Blackberry Crumble Focaccia Bread
Ingredients
For the Blackberry Compote
- 2 cups fresh blackberries
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons sugar
For the Focaccia Bread
- 400 grams water
- 4 grams instant dried yeast
- 10 grams salt
- 15 grams olive oil
- 5 grams honey
- 500 grams bread flour or all purpose flour
For the Crumble Topping
- 12 tablespoons salted butter melted
- 1 1/2 cups all purpose flour
- 1 cup rolled oats
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Make the Blackberry Compote and crumble: In a saucepan over medium heat, combine blackberries, lemon juice, lemon zest, and sugar. Stir and cook until the berries break down and the mixture thickens, about 8 to 10 minutes. Set aside to cool completely. To make the crumble topping, mix the melted butter, flour, rolled oats, brown sugar, and cinnamon in a small bowl until fully incorporated and resembles wet sand. Set aside in the fridge.2 cups fresh blackberries, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 tablespoons sugar
- Mix the Dough: In a large bowl, whisk together water, yeast, olive oil, and honey. Stir in flour and salt until a sticky dough forms. Cover and let rest for 20 minutes.400 grams water, 4 grams instant dried yeast, 10 grams salt, 15 grams olive oil, 5 grams honey, 500 grams bread flour or all purpose flour
- Stretch and Fold: Perform the first set of stretches and folds by grabbing a section of dough, lifting it, and folding it over itself. Repeat around the bowl twice. Rest for 20 minutes, then repeat the stretch and fold two more times with 20-minute rests in between.
- First Rise: Cover the dough and let it rise until doubled in size, about 45 minutes to 1 hour.
- Assemble the Focaccia: Grease a baking pan with olive oil. Gently spread the dough into the pan. Spoon half of the blackberry compote across the surface and use the back of a spoon to spread it into the dough. Sprinkle half of the crumble topping evenly on top. Then fold one side of the dough 1/3 of the way over itself like a book, and fold the other side 1/3 of the way on top of the first fold. Flip the dough seam side down longways.
- Final Rise: Let the dough rest for 45 minutes to 1 hour while preheating the oven to 425°F. Spread the rest of the blackberry compote and crumble topping on top of the dough, and dimple the dough with your fingers.
- Bake: Bake for 25 minutes or until the top is golden brown and the bread is cooked through. Let cool slightly before slicing.
Notes
✔️ Be gentle when spreading the dough to avoid pressing out the air bubbles.
✔️ Cool the compote before adding it to prevent the dough from becoming soggy.
✔️ Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to five days.
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