Blueberry Crumb Focaccia
Recipe from Carina Finn
Dessert focaccia is having a moment—and this blueberry crumb version might be the best one yet. It’s got the bakery-style flavor of a blueberry muffin, plus a crisp crumb topping and tangy lemon icing. Best of all, it doesn’t require a sourdough starter and comes together in about four hours. If you’re craving freshly baked bread and didn’t plan ahead, this recipe is for you.
Watch the Recipe
45 minutes
4 hours (includes rising)
4-6
What You'll Need
Ingredients
For the dough
- 3 cups all-purpose flour
- 1½ teaspoons pink Himalayan salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1¼ cups water
- ½ cup browned butter, divided
- For the blueberry compote
- 1 pint blueberries
- ½ cup sugar
- 1 teaspoon cornstarch + 1 teaspoon water (for slurry)
- Juice and zest of 1 orange
For the crumb topping
- ½ cup sugar
- ½ cup all-purpose flour
- 3 tablespoons melted butter
- For the icing
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Directions
Step 1
In a large bowl , mix all the dough ingredients except the browned butter. Cover and let rest for 15 minutes.
Step 2
Add 2 tablespoons of the browned butter to the dough. Perform a set of stretch and folds by lifting one side of the dough and folding it into the center. Repeat this motion about 10 times, rotating the bowl as you go.
Step 3
Cover and let rest for another 15 minutes. Repeat the stretch-and-fold process three more times, resting for 15 minutes between each.
Step 4
After the final set, cover and let the dough rise for 1 hour, or until doubled in size.
Step 5
Meanwhile, make the blueberry compote: In a small saucepan , combine all compote ingredients and cook over medium heat until bubbly and thick. Transfer to a bowl to cool.
Step 6
Make the crumb topping by mixing all ingredients together with a fork or your fingers until a crumbly texture forms.
Step 7
For the icing, whisk powdered sugar and lemon juice in a small bowl until smooth. Cover and set aside.
Step 8
Once the dough has risen, brush the inside of your mini griddle pan with the remaining browned butter. Stretch and press the dough into the pan until it reaches the edges.
Step 9
Spread half the blueberry compote over the dough. Fold the dough in thirds (like a letter), rotate 90 degrees, then stretch and press it back into the pan.
Step 10
Cover and let rise again for 1½ hours, or until puffy and jiggly with visible air bubbles. About 30 minutes before baking, preheat your oven to 475°F.
Step 11
Oil your hands and dimple the top of the dough deeply with your fingertips.
Step 12
Drizzle the remaining compote on top and scatter with the crumb topping.
Step 13
Bake for 15–20 minutes, until golden brown. Carefully remove from the pan and bake directly on the oven rack for another 5 minutes for a crispier crust.
Step 14
Cool completely on a wire rack before drizzling with icing. Slice and serve.
Carina Finn
Carina Finn is the author of Feast & Famine: The Last Great Heir, which was named one of Barnes & Nobles Most Anticipated Books of 2025. She’s worked extensively as a food writer and recipe developer for publications including Bon Appetit, Eater, Food Network Magazine, The Kitchn, and others. She cooks, eats, and writes in NYC.
