clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Wild Blueberry Focaccia

  • Yield: 16 - 18 servings 1x



For the dough:

  • 1 package yeast
  • 1 cup lukewarm water
  • 2 teaspoons sugar
  • 1 1/2 cups white whole wheat flour
  • 1 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt

For the topping:

  • 3 cups frozen wild blueberries (about 20 ounces)
  • 1/3 cup blackberry preserves
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • 1 tablespoon orange zest
  • 1/2 teaspoon freshly grated nutmeg
  • Powdered sugar, optional


  1. To make the dough, add yeast, 1/2 cup warm water and sugar to a large mixing bowl. Cover with plastic wrap and let sit for 15 minutes.
  2. Add the remaining 1/2 cup water, 1 cup white whole wheat flour, 1 cup all-purpose flour, 2 tablespoons olive oil and salt. If using a stand mixer, use dough hook to mix together dough and knead for about 5 minutes. Otherwise do by hand.
  3. Slowly add remaining 1/2 cup of white whole wheat flour until dough comes together. Grease bowl with cooking spray, put in dough ball back on bowl, cover with plastic wrap and a dish towel. Let rise in warm area for 1 hour.
  4. Punch down dough and roll into approximately 10 x 15-inch rectangle.
  5. Grease 10 x 15-inch rimmed baking sheet with remaining 1 tablespoon of olive oil. Place dough in pan, making sure it’s stretched to the edges of the pan. Cover with plastic wrap and let rise another hour.
  6. While dough is rising, thaw wild blueberries in a pot over medium-high heat for about 5 minutes, stirring frequently.
  7. Add in blackberry preserves, 1/4 cup water and cornstarch and bring to a boil, stirring frequently.
  8. Reduce heat to medium and cook for another 3 minutes.
  9. Remove from heat, mix in orange zest and nutmeg.
  10. Preheat oven to 425 degrees.
  11. Dimple risen focaccia dough with end of wooden spoon or your thumb, indenting every 1-inch or so.
  12. Spoon wild blueberry topping over focaccia dough, spread it within 1/2 inch of the edges.
  13. Bake for about 20 minutes or until the dough starts to turn golden brown and the wild blueberry topping is set.
  14. Cool on a rack for about 15 minutes before serving. If desired, dust with powdered sugar before serving.