Print
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
Sweet Focaccia Bread with raspberries and balsamic close up

Sweet Focaccia Bread with Raspberries and Balsamic Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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 & absolutely delightful! A must try recipe! 

  • Total Time: 48 minutes
  • Yield: 12 servings 1x

Ingredients

Units Scale

For the Focaccia 

  • 1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.)
  • 2 1/2 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

Instructions

  1. 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!).
  2. 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. 
  3.  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. 
  4. 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.
  5.  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. 
  6. 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!

Notes

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. 

  • Author: Elena Davis
  • Prep Time: 8-24 hours
  • Cook Time: 20-30 minutes
  • Category: Savory/Sweet
  • Method: Italian
  • Cuisine: Italian

Find it online: https://www.cucinabyelena.com/sweet-focaccia-bread-with-raspeberries/