Blueberry season is here! And, to celebrate, we’ve whipped up a special springtime bake inspired by a classic, bread favorite. This Blueberry and Thyme Focaccia recipe transforms our signature Butter Braid® Pastry dough into a soft, dimpled treat layered with olive oil, fresh blueberries, and thyme. Simple to make and easy to share, this is the kind of recipe that can be served as part of a weekend lunch spread or a weekday dinner accompaniment. Fruity and sweet in all the right ways, this is a recipe your family is guaranteed to ask for on repeat.
Materials Needed
- Greased baking sheet
- Lightly oiled bowl
- Damp towel
- 9×9” baking pan or quarter sheet pan lined with parchment paper
Storage Information
This Blueberry and Thyme Focaccia can be stored covered at room temperature for 2-3 days. The dish becomes softer as it sits so, before serving, reheat in the oven at 350°F for about 10 minutes.
Be sure to allow yourself plenty of time for the 3 rises. Plan ahead if you’re making for an event.
Tips for Making a Blueberry and Thyme Focaccia
- It is recommended that you use a good quality olive oil for this dish as it gets a majority of its flavor from the oil.
- Do not use a rolling pin to stretch your dough as it can deflate the air bubbles.
- When dimpling the dough, be sure to push your fingers in far enough to reach the bottom of the pan but not so far that you tear through the bottom of the dough.
Blueberry and Thyme Focaccia
Course: Appetizers, SidesCuisine: AmericanDifficulty: Easy8-10
servings226
kcal5
Ingredients
1 Butter Braid® Blueberry & Cream Cheese Pastry
1/4 c. olive oil, divided
1/2 c. fresh blueberries
5-6 sprigs fresh thyme leaves (about 1/4 c. loosely packed)
1 tsp. sea salt flakes or kosher salt
Directions
- Remove the Blueberry & Cream Cheese pastry from its packaging and set it out on a greased baking sheet to rise for about 2 hours, or until fully thawed.
- Deconstruct the pastry and remove the filling. Set the filling aside. Roll the dough into a ball and knead by hand until smooth.
- Transfer the dough to a lightly oiled bowl, cover with a damp towel, and allow the dough to rise in a warm place for about 3 hours, or until the dough has doubled in size.
- Preheat your oven to 350°F. While it is heating, line a 9×9” baking pan or quarter sheet pan with parchment paper. Pour half of the olive oil into the bottom of the pan and spread it around evenly.
- Once the dough has doubled in size, gently punch down the center of the dough to release some of the air. Place the dough into the prepared pan and gently stretch it toward the edges. It does not need to reach the corners completely at this stage.
- Drizzle the remaining olive oil over top of the dough. Then, using your fingers, poke deep dimples all across the dough, pressing down until you reach the bottom of the pan. This gives the focaccia its signature texture and allows the olive oil to soak into the pastry dough.
- Scatter the fresh blueberries evenly across the dough. Sprinkle the thyme leaves and sea salt over the top.
- Cover the pan again and allow the dough to rise for another hour.
- After the third rise, uncover the dough and bake the focaccia for 15-20 minutes, or until the top is golden brown and the edges are crisp.
- Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature. For extra flavor, drizzle a little more olive oil over the top before serving.
Blueberry and Thyme Focaccia Recipe Video
Tips for Making Christmas Tree Pastries
- It is recommended that you use a good quality olive oil for this dish as it gets a majority of its flavor from the oil.
- Do not use a rolling pin to stretch your dough as it can deflate the air bubbles.
- When dimpling the dough, be sure to push your fingers in far enough to reach the bottom of the pan but not so far that you tear through the bottom of the dough.
- Storage Information: This Blueberry and Thyme Focaccia can be stored covered at room temperature for 2-3 days. The dish becomes softer as it sits so, before serving, reheat in the oven at 350°F for about 10 minutes.
