The Best Blackberry Crumble Focaccia Bread
This Blackberry Crumble Focaccia Bread is soft, fluffy, and swirled with homemade blackberry compote. Topped with a sweet buttery crumble, it is perfect for breakfast, dessert, or snacking.
Servings: 12
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
✔️ Use fresh blackberries for the best flavor, but frozen will work as well.
✔️ 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.
✔️ 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.
