If you’ve seen my previous posts from the last couple of weeks, you’ll know that I’m a huge fan of the show Unique Eats. The show goes around the States and highlights unique foods from various restaurants. I’m not ashamed to admit that I get a lot of inspiration from the show, including this fruit focaccia. This breakfast pastry is from SoNo Bakery in New York; a savory bread turned sweet with the addition of fruit. When I looked at the recipe, I realized that the fruit was actually dried fruit rather than fresh. I imagined focaccia studded with beautiful berries, so I took my focaccia recipe and turned it into a sweet version with fresh fruit. Just what I was looking for!

fruit focaccia
fruit focaccia
fruit focaccia

Fruit focaccia

Yields 8 fruit focaccia

3 hrTotal Time

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  • 3/4 cup warm water (100-110 degrees F).
  • 1 1/2 teaspoons active-dry yeast
  • 1 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 1 1/2 teaspoons salt
  • 1/2 cup water
  • 1/4 cup olive oil, divided plus extra for baking
  • 2 1/2 - 3 cups fresh berries
  • 1 teaspoon fresh chopped rosemary
  • 1/2 cup coarse sugar


  1. Combine yeast with warm water and 1 tbsp sugar in a large mixing bowl. Let stand for 5 minutes or until yeast is activated and the mixture becomes foamy.
  2. Combine all-purpose flour with bread flour and salt. Add flour mixture to yeast mixture along 1 tbsp olive oil. Mix until a dough forms. Knead dough until smooth and elastic about 10 minutes. Add 1 tbsp olive oil in a clean bowl and transfer dough to the bowl, turning to coat with oil. Wrap with plastic wrap and let rise for 1 hour in a warm place or until doubled in size.
  3. Divide dough into 8 equal pieces. Spread 2 tbsp olive oil on a baking sheet and place dough on top. Loosely cover with plastic wrap and let rise in a warm place for another hour or until doubled in size.
  4. Preheat oven to 450 degrees F.
  5. Gently dimple the tops of the focaccia using your fingers. Set aside for 30 minutes.
  6. Top each focaccia with fresh fruit and chopped rosemary. Drizzle olive oil on top and sprinkle coarse sugar on top. Bake 15-20 minutes, rotating sheet halfway. Remove and cool slightly. Serve warm.

**Helpful tips and common mistakes

I’ve prepared focaccia before but this recipe is a bit different in that the bread is a sweet variation. The dough itself doesn’t have much sugar, only a small amount to activate the yeast. The sweetness comes when you are sprinkling coarse sugar right before baking. Hence from that, you can asses that this is not an overly sweet pastry. 

When preparing the dough, you may need to adjust the amount of water depending on the temperature of your house. If the dough appears dry, add 1 tbsp of water at a time after the initial amount until the dough comes together. 

fruit focaccia

The secret to making this focaccia light and airy is to let it rise two times. Make sure to cover the dough while rising to prevent it from developing skin and drying out.

Make indentations in the dough after the second rise using your fingertips. If the dough is a bit sticky, dip your fingers in oil to prevent them from sticking.

fruit focaccia

When adding the fruit, add a liberal amount since the bread will rise and spread in the oven. If you want sweeter focaccia, sprinkle more sugar. I chose raspberries, blackberries, and blueberries but peaches, strawberries, figs, and nectarines would all work beautifully.

fruit focaccia

Shortly after it’s baked, the fruit focaccia is ready to be devoured! Not only are these pastries beautiful to look at, but they’re also delicious too. Not too sweet with a slight savory element from the rosemary, the fruit focaccia is great when served warm. My favorite part? The caramelized sugar that drips to the bottom of the pastries – just too good!

fruit focaccia



Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles