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This Mixed Berry Sourdough Focaccia is the ultimate summer dessert bread—chewy, airy, and bursting with sweet berry flavor. It starts with my classic sourdough focaccia base and gets a sweet upgrade with swirls of homemade berry compote, fresh berries on top, and a drizzle of smooth vanilla glaze.
It’s inspired by two favorites: my sourdough berry pie (a twist on my mom’s famous recipe) and the focaccia I bake on repeat. The result? A focaccia-forward, pie-inspired bake that’s perfect for berry season.
If you’ve got fresh berries and sourdough starter, this sourdough focaccia with fresh berries needs to be on your summer baking list.
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Why You’ll Love Mixed Berry Sourdough Focaccia
- Sweet & Tart – Just like my Lemon Blueberry Sourdough Focaccia, this bake is bursting with berry flavor in every bite. The sweet-tart combo makes it perfect for summer.
- Vanilla Glaze – A smooth vanilla glaze takes this focaccia over the top, similar to the sweet finish on my Cinnamon Roll Sourdough Focaccia.
- Sourdough Dessert – If you’ve made my Mixed Berry Sourdough Cobbler, you know how good sourdough and berries are together. This dessert focaccia is another delicious way to use fresh berries with your starter.
- Make it Breakfast – A slice of this mixed berry focaccia makes for the perfect breakfast or try my Sourdough Sticky Pecan Buns if you want something extra sweet.
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
- Sourdough Starter – Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain.
- Bread flour – 12.5% or higher protein content
- Sugar – A touch of sugar sweetens the dough just enough for this dessert-style focaccia.
- Olive Oil and Butter – Use a combination of light-flavored olive oil and unsalted butter to get the crispy edges.
- Berry Compote – Use fresh or frozen berries and simmer until thickened. Let it cool before adding to the dough.
- Fresh Berries – I love topping this with a mix of raspberries, blackberries, and blueberries. If using frozen, add extra bake time.
See the recipe card for full information on ingredients and quantities
Substitutions
- Bread Flour: I typically use bread flour in this recipe, but you can substitute for high-gluten bread flour (14% protein content) if you want more height and a chewier crust.
- All-Purpose Flour: If you want to use all-purpose flour in this recipe, decrease the water to 350 grams OR use the recipe as written but substitute 25 grams vital wheat gluten and 475 grams of all-purpose flour.
- Olive Oil: The focaccia takes on some of the flavor of the oil, so choose a flavor you really like. I often use a light-flavored olive oil or you can use all butter instead of oil.
- Berries: If you use frozen berries instead of fresh berries, add a few minutes to the cooking time to reduce some of the liquid in the filling. Thaw and pat frozen berries dry before topping the focaccia with them.
- Berry Compote: Substitute with your favorite jam if you don’t wan to make the filling.
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. I’ve been baking sourdough for over a decade, and this schedule helps me plan my bake. Please Note: This schedule assumes the dough temperature is 78-80ºF throughout the process.
| Day 1 | Mix Levain |
| 8:00 PM- 8:00 AM | Mix Levain. Let sit at 78º F for about 10-12 hours until doubled/bubbly and ripe. |
| Day 2 | Mixing/Bulk Fermentation/Shaping/Baking |
| 9:00 AM | Mix dough Begin Bulk Fermentation |
| 9:30 AM | Coil Fold #1 |
| 10:00 AM | Coil Fold #2 |
| 10:30 AM | Coil Fold #3 |
| 11:00 AM | Coil Fold #4 |
| 11:00 AM – 1:00 PM | Finish Bulk Fermentation |
| 1:00 PM | Shape & Add Berry Filling Optional Overnight Refrigeration |
| 1:00 PM -5:00 PM | Let dough rise in a warm 78-80º F place until the dough is doubled, airy, light and jiggly. Do not bake unless the dough is puffed up and aerated. |
| 5:00 PM | Bake Add Vanilla Glaze |
How to Make Berry Focaccia
Mix the Levain
Step 1: Mix Levain. Combine ripe sourdough starter with water and flour to prepare your levain (Image 1). Let rise until bubbly and active (Image 2).
Do you have to use a levain in this recipe? No. I prefer it, but if you have a well-maintained and frequently refreshed sourdough starter, you can substitute it in place of the levain in the recipe.
Mix the Dough
Step 2: Mix Dough. Combine ripe, bubbly, active levain with water, granulated sugar, salt, and bread flour (Image 3). Use a dough whisk or spoon to whisk until a sticky dough forms (Image 4). Cover with plastic wrap or a bowl cover and let rest for 30 minutes.
Using a Stand Mixer – You can mix the dough in a stand mixer—just knead on low for 2–3 minutes until combined, then follow the recipe as written.
Bulk Fermentation
Step 3: Coil Folds. The bulk fermentation takes place over 4–5 hours, during which you’ll strengthen the dough using a gentle method called coil folding.
How to Coil Fold:
Reach to the bottom of the bowl and gently lift the dough from the center, allowing it to stretch up and fall back down onto itself, tucking slightly underneath. This movement creates a gentle coil shape (Image 5).
Perform 4–6 coil folds in a single set, 4 times every 30 minutes. The dough will feel sticky and slack at first, but it will strengthen and become more elastic with each fold (Images 6 -8). Cover the bowl and let the dough rest for 30 minutes between each set of coil folds.
Watch the video –> How to Coil Fold
Can I stretch and fold? You can, but this gentle method of coil folding works really well with a higher hydration dough like this focaccia. I think it’s easier to use coil folds, but if you prefer stretch and folds they work too!
Prepare the Filling And Finish Bulk Fermentation
Step 4: Prepare Filling. Add the blueberries, raspberries, blackberries, sugar, cornstarch, lemon juice, and salt to a small saucepan (Images 9 & 10). Heat the mixture over medium heat as you mash the berries to release their juice. Whisk the mixture over medium heat until the berry filling thickens, about 5 minutes (Image 11). Set aside until completely cooled.
Step 5: Finish Bulk Fermentation. While the berry filling mixture cools, let the focaccia dough rest for an additional 2-3 hours until it has risen about 50% and has scattered bubbles around the edges (Image 12).
Can I use jam? – Yes! This recipe is very flexible. You can use a good-quality berry jam in place of the homemade compote—just make sure it’s not too runny.
Shape the Dough
Step 6: Prepare the Pan. Coat a metal pan with oil and transfer the dough to the pan. Gently stretch to fit the pan. If it doesn’t fit all the way, that’s okay. It will fill out later as it rises (Images 13 & 14).
Step 7: Shape. Spoon about 1/3 of the filling onto the focaccia dough (Images 15 & 16). Fold the dough over the filling, adding more filling with each fold (Images 17-20). Continue gently folding the dough into a square until all of the filling is folded evenly into the dough (Images 21-24). It’s okay if the dough does not stretch to fill the whole pan yet, as it will continue to flatten and spread while it rises.
Do I have to use a metal pan? I recommend using a non-stick metal pan—like a 12-inch round or a 9×13-inch—to get those perfectly crispy focaccia edges. If you’re using glass or a pan that isn’t non-stick, line it with parchment paper before adding the oil and dough to prevent sticking. If the bottom crust seems underbaked, it could be the pan or your oven—try increasing the temperature by 25ºF or baking a little longer.
Proof The dough (Second Rise)
Step 8: Proof. Cover the dough and let it sit in a warm place until it has filled out the pan, risen and doubled in size. The dough should be ready in about 2-3 hours at 78-80ºF, and should appear puffed up and jiggly (Image 25).
Step 9: Dimple the Dough. Dimple the dough by gently spreading the dough out, adding melted butter to the top, and moving your hands around the dough until the entire surface is dimpled and bubbly (Image 26). Add whole fresh blueberries, raspberries, and blackberries to the top of the dough (Image 27).
A Few Tips
1. Let it rise all the way
Don’t bake this focaccia until it has doubled in size and looks light, puffy, and jiggly. If it’s not quite there, give it more time—especially if your kitchen is cool.
2. Break up large berries
If your raspberries or blackberries are extra large, break them in half before adding them to the top. This helps them nestle into the dough and bake evenly without weighing it down.
Bake the Focaccia
Step 10: Bake. Bake berry focaccia in an oven that has been preheated to
425°F for 25-30 minutes. The focaccia is done when it is bubbly, crispy, and golden brown on top and the bottom is baked through (Image 28). Let it cool in the pan for a few minutes before removing to a wire rack to cool completely. While waiting for the focaccia bread to cool, whisk together the vanilla glaze by combining powdered sugar, milk, vanilla extract and salt together. Drizzle the sweet vanilla glaze over warm focaccia (Image 29).
How to Store Leftovers
Leftover berry focaccia can sit at room temperature for up to 24 hours. After that, slice it and store in an airtight container or zip-top bag. Freeze for up to 2 months. To reheat, warm slices in the microwave—or, if the glaze hasn’t been added yet, bake at 300ºF for 5–8 minutes to bring back the crisp edges.
Amy’s Recipe Tips
Brunch or Dessert? You Decide.
I can never choose if this mixed berry sourdough focaccia is best for brunch or dessert—it’s incredible either way! It’s especially fun to make with fresh summer berries, but if you don’t have any on hand, frozen berries work great for the compote.
Want to make it even easier? Swap in your favorite jam. This recipe is super flexible and works beautifully with all kinds of fruit compotes, so feel free to get creative with the flavors.
Frequently Asked Questions
Make sure you are use a good quality non-stick metal pan. I’ve been using the same USA pans for years and love them. If your pan is not non-stick, add some parchment paper to the bottom of your pan. Top the parchment with the olive oil/butter. Then put the focaccia dough on top.
You can substitute ripe and active sourdough starter for levain in this recipe; however, I like to mix a levain to ensure I get the best rise possible in my sourdough bread recipes.
You can use frozen berries in the filling instead of fresh, but it will take a little bit longer for the juices to evaporate when making the compote and you may even need to add a little extra cornstarch to get a thicker consistency. To top the focaccia I would thaw the berries and pat them dry before adding to the top before baking.
Yes! After shaping the focaccia and placing it in the pan, you can refrigerate the dough—covered—for up to 48 hours. When you’re ready to bake, take it out of the fridge, bring it back to room temperature and let it rise in a warm spot until puffed, bubbly, and doubled before proceeding with the glaze and baking.
Sourdough Focaccia Recipes
If you tried this Mixed Berry Sourdough Focaccia or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Mixed Berry Sourdough Focaccia
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Equipment
- metal baking pan 12-inch round or 9 by 13
- dough whisk optional
Ingredients
Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)
- 6 grams sourdough starter, bubbly and active , about 1 teaspoon
- 60 grams all-purpose or bread flour, about 1/2 cup
- 60 grams water, about 1/4 cup
Mixed Berry Focaccia Dough
- 120 grams levain ripe, bubbly and active, scant ½ cup – can also substitute for active sourdough starter
- 400 grams water, about 1 ⅔ cup
- 40 grams granulated sugar, about 3 Tablespoons
- 10 grams salt, about 1.5 teaspoons
- 500 grams bread flour, about 3 ½ cups
- 40 grams olive oil, reserved for the pan, about 3 Tablespoons (light tasting)
- 30 grams unsalted butter, reserved for the pan, melted, about 2 Tablespoons
Mixed Berry Filling
- 70 grams blueberries
- 70 grams raspberries
- 70 grams blackberries
- 50 grams granulated sugar, about 1/4 cup
- 15 grams lemon juice, about 1 Tablespoon
- 10 grams cornstarch, about 1 Tablespoon
- pinch of salt
Topping
- 40 grams blueberries
- 40 grams raspberries
- 40 grams blackberries
Vanilla Glaze
- 100 grams powdered sugar, about ¾ cup plus 1 Tablespoon
- 20 grams milk, about 1.5 Tablespoons
- 5 grams vanilla extract, about 1 teaspoon
- pinch of salt
Instructions
Mix Levain: Overnight (1:10:10 about 10-12 hours)
- Mix together 6 grams ripe sourdough starter with 60 grams water and 60 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active. You can also substitute 120 grams of bubbly sourdough starter if you prefer.
Mixed Berry Focaccia
- Mix: Mix together ripe, bubbly, active levain with water, granulated sugar, salt, and bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover with plastic wrap or a bowl cover and let rest for 30 minutes.
- Coil Fold # 1: Take the cover off the dough and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. Watch a video of the coil fold process here. Cover and let rest for 30 minutes.
- Coil Fold #2: Wet your hands. You will notice the dough is stronger than your first set of folds. Repeat the coil folds, noticing how the dough is changing and strengthening over time. Cover and rest for 30 minutes.
- Coil Fold #3: Wet your hands. Perform 3-4 coil folds. Cover and rest for 30 minutes.
- Coil Fold #4: Repeat the last set of coil folds, noticing how strong and developed the dough feels at this point.
- Make the Compote Filling: To a small saucepan add the blueberries, raspberries, blackberries, sugar, cornstarch, lemon juice and a pinch of salt. Set over medium heat and mash the berries, breaking them down and releasing their juices. Once the berries are mashed, continue whisking and cooking over medium heat until thickened and coating the back of a spoon, about 5 minutes. Pour the berry filling into a bowl and set aside to cool to room temperature.
- Finish Bulk Fermentation: Cover and rest the dough at 78ºF for 2.5-3 hours until the dough has risen about 50-60% in the bowl, has scattered bubbles around the edges, and is very jiggly.
- Prepare the Pan: After the long bulk rest, line a 12-inch round or 9 by 13-inch metal baking pan with parchment paper. If your pan is non-stick, you can skip the parchment. Pour 40 grams of light-flavored olive oil into the pan. Tip the pan around to coat the entire bottom of the parchment paper.
- Shape the Dough: Transfer the focaccia dough to the pan and gently spread it out with your fingers. Spoon about 1/3 of the filling over the surface. Fold one side of the dough toward the center and spread another 1/3 of the filling on top. Fold the opposite side over, then spread the remaining filling on top. Gently roll or fold the dough into a square shape in the center of the pan. Don’t worry about pressing it out yet—just let it rest in the center. Refrigerated Fermentation: At this point, you can cover and refrigerate the dough for up to 48 hours before the second proof (rise) and bake.
- Proof the Dough: Cover the dough and let it sit in a warm 78-80ºF place for 2-3 hours until doubled in size, puffed up and very airy. If the dough doesn't look like this, warm it up a little more and let it rise longer.
- Dimple the Dough: After the dough is puffed up, jiggly, and aerated with air bubbles, gently spread the dough out to fill the edges of the pan. Pour 30 grams of melted butter on top of the dough. Take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly. Add blueberries, raspberries and blackberries to the top of the dough. For large raspberries and blackberries I like to break them in half.
- Bake Focaccia: Pre-heat the oven to 425ºF. Once the oven is pre-heated, bake the focaccia for 25-30 minutes until bubbly, crispy and light golden brown on top and the baked focaccia registers 200ºF. Let cool in the pan for 5-10 minutes before removing to a wire rack.Note: If your oven bakes cool, you may want to increase the temperature to 450ºF instead of 425ºF.
- Sweet Glaze: While the focaccia is baking, mix together the vanilla glaze. Whisk powdered sugar, milk, vanilla extract and salt together. Drizzle over the warm focaccia. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out amazing! You always have the best recipes that are so easy to follow.
Glad you love the recipe! Thanks for the review.
How do you recommend storing once baked?
I just seen you put it in your post! Can’t wait to make this tomorrow night love all your recipes!
Hope you loved it!
My family is obsessed!! I made this yesterday with a mix of frozen berries. Lemon zest is listed in the recipe but not ingredients- I used zest from 1 lemon. I did cover with foil for the first 15 minutes at 425- than finished without the foil. Baked in a 12 inch springform pan. It was perfect!! Wish I could post a pic
Thank you for letting me know about the typo. And so glad you loved this recipe!
I am new to baking sourdough goods. I followed the recipe and the end product was delicious. Everyone loved the mixed berry focaccia
I’m so glad you loved this recipe! Thank you for sharing your review.
I baked at 450 for 25 minutes per the instructions, and it came out too dark. I’m disappointed! May try again at a lower temperature.
Hi Sarah, I did change the recipe to reflect baking at 425ºF which was a typo found by someone a few days ago. Maybe you had printed out the original variation? I’m sorry yours came out too dark. I do typically bake sweeter focaccia’s at 425ºF instead of 450ºF. You can also cover the top if you find your dough browning too quickly before the rest has baked through.
Thank you! I did use the older version. But looked much better on round 2 with the lower temp 😊
Thanks for the feedback!
In the middle of making this and excited to see how it turns out! Question, does it need to go in the fridge for the long fermentation or can it be shaped and then immediately proved in a warm spot for a few hours and then be baked?
It doesn’t need to be refrigerated. You can skip that step, proof it on the counter and bake after it rises.
I was so looking forward to making this. I followed the recipe exactly and unfortunately it came out really burnt on top. It was in the oven for 25 mins. Not sure what went wrong?
I’m sorry yours was burnt on the top. I re-read the recipe and realized that I usually bake this at 425ºF and not 450ºF. That was my mistake. I’m sorry! Typically sweeter focaccia’s I bake at a little lower temperature because the sugar can tend to make the top darker. And if your oven does run hot, you can always stick some foil over the baked good so that the inside finishes baking if the top is too brown. So sorry about that.
Amy, this looks so good! A question: if we stick in the fridge after shaping, do we bake it straight from the fridge, or does it sit out to proof at room temp again before popping it in the oven? (I’m guessing we do let it proof again after coming out from the fridge, but I want to make sure!) Thank you!
Yes, you let it proof again after coming out of the fridge. You want it to double in size and be light, airy and bubbly before baking it.
It came together beautifully fluffy and puffy. Can’t wait to try it’s in the oven now. Had to lower temp it’s very brown on top. Maybe 450 next time.
Thanks Donna for the review! Glad you enjoyed this recipe.
Wanted to see what you thought about adding some white chocolate chips to this recipe.
I definitely think you could add some to this recipe – probably about 3/4 cup or 130 grams worth.