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A large square of focaccia filled with berries and topped with glaze and a crumbly oat topping.

Triple Berry Focaccia with Oatmeal Crumble

developed & tested by:

Carissa Erzen
This no-knead triple berry focaccia has a crispy oat crumble & honey glaze. Golden crust, soft interior, made with fresh or frozen berries, and perfect for brunch or dessert!
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Prep Time 35 minutes
Cook Time 35 minutes
Rise Time 5 hours
Total Time 6 hours 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 462 kcal

Equipment

Ingredients
 
 

FOCACCIA DOUGH

  • 2¼ teaspoons active dry yeast (one packet)
  • 2 Tablespoons granulated sugar
  • 1¾ cups warm water (105-115°F or 40-46°C)
  • 2 tablespoons olive oil
  • 2 teaspoons vanilla extract
  • 4½ cups all purpose flour
  • 1½ teaspoons salt
  • 1½ teaspoons cinnamon
  • 4 Tablespoons unsalted butter, melted (for greasing the baking dish)

BERRY FILLING

  • 3 cups mixed berries (fresh or frozen; I use raspberries, blueberries and strawberries)
  • 2 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon plus 1 teaspoon cornstarch

OAT CRUMBLE TOPPING

  • 1 cup rolled oats
  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 4 Tablespoons unsalted butter, melted

HONEY GLAZE (OPTIONAL)

  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons honey
  • ¼ teaspoon salt
  • 1 cup powdered sugar
  • 1-2 tablespoons milk

Instructions
 

Mix, Stretch-and-Fold, Rise

  • In a large mixing bowl, whisk the yeast, sugar, and warm water. Set aside for 10 minutes, until it's foamy on top. (If it's not foamy, check your yeast packet, as it might be expired.)
  • Add the olive oil and vanilla extract, and stir into the foamy yeast mixture.
  • Add the flour, salt, and cinnamon, and mix for a minute with a large wooden spoon or silicone spatula until it forms a soft, sticky dough.
  • Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
  • Stretch and Fold 1: Use your hand to scoop a handful of dough from underneath, up one side, up out of the bowl as far as you can stretch it without tearing, then fold it over itself on top. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you've completed four stretch-and-folds.
  • Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
  • Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
  • Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
  • Stretch and Fold 4: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 1 hour until it doubles in size.

Berry Pie Filling

  • On medium heat in a large saucepan, add the fresh or frozen berries, lemon juice, lemon zest, granulated sugar, and cinnamon. Cook for about 10-15 minutes, until the berries release a lot of their juice and soften.
  • Carefully spoon some of the juice in the saucepan into a small bowl and mix it with the cornstarch until it’s smooth. Increase the heat to high and gently stir the cornstarch mixture into the berries. Boil for one minute, stirring constantly, then remove the saucepan from the heat. Let it cool to room temperature to thicken fully.

Shape, Fill, Proof

  • Spread 4 tablespoons of melted butter on the bottom and up the sides of a 9x13 baking dish.
    • To make it really easy to release the bread from the dish after baking, rub a cold stick of butter on the bottom and insides of the baking dish first. The helps the melted butter cling to the sides better.
  • Press the dough into all the edges and corners of the greased baking dish.
  • Spoon half of the berries evenly over the dough. Leave a 1-inch gap around the edges, so it doesn’t leak out.
  • From a short edge, lift up the dough and fold it in half. Then pick up the dough out of the dish, rotate it 90 degrees, and place it back down in the dish. Gently press it back out to all the edges.
  • Cover the baking dish with plastic wrap and let it rise at room temperature for 2 hours, or until the dough has really puffed up and jiggles when you gently shake the baking dish.

Oat Crumble Topping

  • In a medium bowl, mix the oats, brown sugar, flour, salt, and melted butter until it forms a crumbly mixture. Set aside.

Dimple, Bake, Glaze

  • Preheat the oven to 450°F (230°C).
  • Drizzle 2 tablespoons of olive oil or melted butter evenly over the dough. Dollop the remaining berry filling on top, then sprinkle the oat topping evenly over it.
  • Generously coat your fingers in olive oil or melted butter, then press dimples into the dough, pressing all the way to the bottom of the baking dish.
    • Don’t skip greasing your fingers, or else the dough will stick to you and possibly tear. Aim for the dimples to be about 1-inch apart, like you’re playing the piano.
  • Bake for 20-24 minutes, or until the focaccia is puffed up and golden brown. (It should reach an internal temperature of at least 190°F or 88°C if you have a kitchen thermometer.) Allow it to cool for at least 30 minutes before slicing.
  • Optional: Make the honey glaze by mixing the melted butter, honey, and salt in a small bowl until the honey is dissolved. Stir in the powdered sugar and 1 tablespoon of the milk until it’s creamy. If it’s too thick to drizzle, stir in one teaspoon of additional milk at a time, then drizzle over your triple berry focaccia.
    • When you mix in the powdered sugar, it gets really thick, which is normal. It takes a minute or two of stirring to get it thinned out and smooth after adding the milk.

Notes

  • Storing: The oat crumble will soften after a day, and even more so if the bread goes in the fridge. Avoid soggy leftovers by storing the focaccia at room temperature in an airtight container or wrapped loosely in foil.
  • Reheating: Warm individual slices in the toaster oven or a hot oven at 350°F for about 5-8 minutes to re-crisp the topping and warm the filling back through, since the microwave will make it soft all over again.

Nutrition

Serving: 1 slice (of 12)Calories: 462kcalCarbohydrates: 80gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 25mgSodium: 397mgPotassium: 133mgFiber: 4gSugar: 33gVitamin A: 314IUVitamin C: 3mgCalcium: 33mgIron: 3mg
Keyword berry focaccia, sweet focaccia
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