Sweet focaccia bread! Raspberry Focaccia with Balsamic and mini Mozarella is on the way to become my favorite sweet and savory Focaccia recipes! It is surprisingly easy to make and festive for Valentine's Day or any other occasion during the year. Switch up the fruit and make it your own as the seasons change! The flavors are an explosion in your mouth & absolutely delightful! A must try recipe! It all starts with this easy No Knead Italian Focaccia Bread.
Why I love this Recipe
I love and adore Focaccia, the olive oil rich bread has a delightful crust and a soft like pillow crumb. And this sweet and salty raspberry, mozarella, and balsamic glaze version is amazing! Raspberry Focaccia with balsamic glaze has that perfect balance of sweet and savory everyone is sure to love.
The mozzarella sort of disappears into the depths of the focaccia and creates these delicious pockets of deliciousness!! My kids love this sweet and savory dessert focaccia recipe.
For this recipe I made the design in a heart shape for Valentine's Day. You can certainly spread the toppings evenly and spread over the entire focaccia, so it is not any defined shape.
- Fresh raspberries
- Mini mozarella balls
- Drizzle of balsamic glaze (more on balsamic glaze below)
- Flake Salt
What's the Difference Between Balsamic Glaze and Balsamic Vinegar?
Vinegar is intense, sweet and sour, lingering, aromatic and when aged, it has complex flavors given by aging in barrels.You can use Balsamic Vinegar of Modena as a condiment for any kind of food. Meat, vegetables, salads, risotto, ice-cream, fruit salads and many others.
Balsamic Glaze is instead a topping for the dishes. It’s a decoration to make your dishes aesthetically more beautiful for the presentation. In fact, thanks to its viscosity, you’ll be able to decorate your plate with shapes, writings avoiding the liquid “slips away”.
How to Make Balsamic Vinegar From Scratch
The best substitute for balsamic glaze? Here's how to make a stand-in for balsamic glaze: mix 1 tablespoon red wine vinegar with 2 teaspoons maple syrup. Adding sweetness to red wine vinegar gets close to the complexity and roundness in flavor of balsamic. It will be a little more runny than the store bought glaze. When we tried this in a taste test, it did taste remarkably close.
What can I Substitute for Balsamic Glaze?
The sweet and tangy balsamic glaze pair beautifully with the bright and sweet raspberries. If you don't have any balsamic glaze on hand try adding a drizzle of:
- Pure maple syrup
- Brown sugar
- Molasses (a little goes a long way with this)
I love the sweet and tart taste of raspberries in this recipe and it is also fun to add a pop of red if you are making this for a special holiday such as Valentines Day. You can also switch it up depending on the season and use:
Focaccia bread can be eaten as it is. It can be cut into a variety of shapes, including squares, long skinny rectangles, triangles. Since focaccia is pretty thick, focaccia can be sliced in half and used for making sandwiches. It’s also a tasty addition to a bread basket or an accompaniment to a bowl of soup or a salad.
Focaccia is sometimes thick (as seen in all of these photos) or sometimes very thin depending on your preference and style. I prefer my focaccia a little thick so I make it in a classic 13X9 glass baking dish with a hight of 2 inches. If you like a thinner focaccia you can follow the exact same recipe and use a Cookie sheet with a hight of 0.75 inches.
Storing: The focaccia will keep at room temperature, covered with plastic wrap, for 2 days. Reheat in a 375-degree oven for 10 minutes. To freeze focaccia, cut it in pieces, wrap each piece in plastic wrap, place in resealable plastic freezer bag, and freeze for up to 1 month.
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It’s one of the simplest focaccia bread recipes that barely takes any work to create an unbelievably tasty Italian bread! Perfectly crunchy on the outside, soft in the middle, perfect Focaccia Bread every single time! If you make this recipe don't forget to come back and leave a STAR rating and comment. Thank you!Print
For the Focaccia
- 1 ¼-oz. envelope active dry yeast (about 2 ¼ tsp.)
- 2 ½ cups (590 ml) lukewarm water (98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius)
- 1 tablespoon granulated sugar
- 5 cups (625 g) all-purpose flour
- 1 tablespoon kosher salt
- 6 tablespoons extra-virgin olive oil, divided, plus more for hands such as, COLAVITA
- 1 tablespoon unsalted butter, for greasing pan
For the Topping:
- 1 pint fresh raspberries, more for after baking if desired
- 1 cup mini mozarella balls
- Drizzle of balsamic glaze (can also use: honey or maple syrup)
- Flake sea salt, such a Maldons
- 1. Place 2½ cups lukewarm water in a medium/large mixing bowl. Add the yeast and sugar. Stir slightly but do not mix. Let sit 5-10 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
- Add flour and kosher salt and mix with a wooden spoon or rubber spatula until a shaggy dough forms and no dry streaks remain. It will seem a little wet. That is normal.
- Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Turn over a few times, but do NOT mix in the oil with the dough. Cover plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 24 hours. If you’re in a rush, you can also let it rise at room temperature in a warm place until doubled in size, 3–4 hours. The longer you let it raise in the fridge the more it flavorful it will be.
- Grease your desired baking pan or baking sheet depended on preference (classic 9X13 glass baking dish or 9X13 cookie sheet ) with butter. Add the 1 Tbs olive oil to the baking pan and coat bottom. Take out dough from the fridge, uncover, and punch down one time. Then turn the dough over a few times in the bowl. Move dough to the prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
- Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you won’t need to do this if using a baking pan). Dimple focaccia all over with your fingers. This is my favorite part! Keep poking away until there are lots of poke marks in the dough.
- Drizzle the top of poked dough with remaining 1 Tbsp. extra-virgin olive oil. Add the raspberries and mini mozzarella balls in whatever pattern you desire. Sprinkle with flake sea salt and drizzle with balsamic glaze. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Optional: brush lightly with olive oil at the right after taking it out of the oven. Add more fresh raspberries if desired. Enjoy warm or cold!
Makes great sandwich bread. Simply cut a slice in half lengthwise and use for a sandwich!
Storing: The focaccia will keep at room temperature, covered with plastic wrap, for 2 days. Reheat in a 375-degree oven for 10 minutes. To freeze focaccia, cut it in pieces, wrap each piece in plastic wrap, place in resealable plastic freezer bag, and freeze for up to 1 month. *I do not recommend freezing the tomatoes. Remove them before freezing.
Short Rise Option: To skip the long rise (12 hours and up to 48 hours), simply let the mixed dough rise at room temperature until doubled, about 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
- Prep Time: 8-24 hours
- Cook Time: 20-30 minutes
- Category: Savory/Sweet
- Method: Italian
- Cuisine: Italian
Keywords: focaccia, olive oil, bread, raspberry, balsamic glaze, Italian recipe, Italian bread, mozarella, side dish, bread, appetizer