Fresh Berry Focaccia

A delicious fresh berry focaccia made with summer’s finest berries and topped with a generous streusel layer. The perfect bread for enjoying the best of summer’s fruits. 

fresh berry foccacia

September is awkward. Awkward.

Going back to school with new kids and new teachers in your class (or a new school entirely!) Awkward.

The weather not knowing if it should stay summery one day or let you break out those new boots you paid full price for because you had to have them and swore you’d wear them everyday? Awkward.

fresh berry foccacia

The harvest is winding down but not quite done yet. So naturally I gravitate towards harvesty recipes but firing up the grill on that one awkwardly placed 90 degree day for the football game seems more appropriate some days than heating up the kitchen for an entire day with a hot oven. It’s also one of the hardest months to plan meals around because the weather doesn’t know what it wants to do and I’m still not back to being comfortable with our crazy soccer, football and school schedules.

foccacia bread

The recipes below allow you to indulge in some of the love of the fall while allowing flexibility for those “in between” days.  Today’s recipes come from Karen’s Kitchen Stories. As a member of the Secret Recipe Club, each month we highlight and surprise a member by featuring one of their recipes. This month it is Karen, a grandmother to two boys (one who loves drinking sprinkles–I’m with him, sprinkles=happiness) a mother, and a wife. She also lives in my hometown of Southern California so she’s already won bonus points with me! Her recipes will earn bonus points with YOU too!

karens kitchen stories

L-R: Sourdough Apple Bread Grilled Cheese Sandwich, Vegetable and Cheddar Tarts, Homemade Turkey Pot Pie

Fresh Berry Focacia


    For the Bread:
  • 2 1/2 cups warm water
  • 2 tbsp active dry yeast
  • 1/4 cup olive oil
  • 3 1/2 cups unbleached all purpose flour
  • 4 tsp salt
  • Cornmeal or semolina for sprinkling baking
  • For the Streusel:
  • 1 3/4 cup unbleached all purpose flour, whole wheat flour or almond flour (we used almond flour)
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 stick cold butter, cut into small pieces
  • 2 pints of fresh berries (blueberries, raspberries, blackberries or all three!)
  • *You can substitute 1 cup natural or coconut sugar in place of the granulated and brown sugar


  1. In a bowl of a stand mixer, dissolve the yeast with 1/2 cup of the warm water. Let yeast sit for 5-10 minutes.
  2. After the yeast has sat, pour the remaining warm water and olive oil into the bowl and mix.
  3. Add half the flour and salt and mix with a dough hook. Add the remaining half of the flour and continue mixing until all the flour is incorporated. Continue allowing the dough to mix on low for approximately ten minutes. The dough will be very wet. Add more flour or water if needed during the mixing process.
  4. Remove the dough from the bowl, shape into a ball and place into a lightly greased mixing bowl. Cover the bowl with plastic wrap and allow the dough to rise until double in size--approximately an hour to an hour and a half.
  5. Once the dough is risen, remove it from the bowl and knead or pull the dough a couple of times before placing it back in the bowl to rise another 45 minutes to an hour.
  6. Remove the dough from the bowl and cut the dough into three equal sized pieces. Shape each piece into a ball and place each ball into a one gallon Ziploc bag. (Lightly grease the inside of the bag before placing the dough inside to avoid sticking). Seal the bags and place them in the refrigerator for 24-36 hours.
  7. Remove the dough from the plastic bags, place on a lightly oiled baking sheet and allow to warm to room temperature for about an hour before you shape the dough. Keep the dough covered with a lightly greased piece of plastic wrap.
  8. After the dough has thawed, shape each piece into a 10-12 inch square. Cut each square into four equal squares and then place it back on the lightly greased baking sheet. (Sprinkle the baking sheets with some cornmeal or semolina).
  9. In a small bowl mix together the flour, cinnamon, nutmeg, sugars (or sugar). Fold in the butter and mix until streusel becomes coarse and crumbly. Set aside.
  10. Press berries into the bread, then sprinkle each piece of bread evenly with the streusel topping. Bake at 425 degrees for 20-25 minutes. Spray the oven three times with water during the first 8 minutes of baking or use a steam pan. Bake until the pastries are brown, then remove from oven and allow to cool slightly before eating.
  11. Freeze leftovers for up to two weeks.


The original author of the recipe, Karen from Karen's Kitchen Stories states that this recipe does not hold up well if refrigerated or left in an airtight container. She recommends storing leftovers in the freezer than reheating as necessary.

Recipe Taken from Fresh Berry Focaccia, Karen’s Kitchen Stories

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  1. I’m so excited that you did a yeasted bread! I’m glad to know someone who empathizes with this ridiculous unpredictable weather in SoCal. “Fall, Schmall!” xoxo

  2. It’s a bread. it’s a cake. It’s a winner!

  3. I’ve never seen a sweet focaccia before – I don’t know why not! Great pick this month.

  4. I love this version of focaccia! So different from other ones I’ve seen.

  5. Oh my gosh – I so need to go home and MAKE THAT!! It looks SO GOOD!! 🙂

  6. Look at that streusel on top! Great SRC choice!

  7. I have never made a sweet focaccia, very interesting and I bet super tasty….

    great choice! Hope you are having a nice Reveal Monday!

  8. Sadly I have never made focaccia before. And I definitely have never thought to make a sweet version. Sounds great! What a fun pick for SRC. And I enjoyed having your blog this month!

  9. This looks so yummy! Perfect for breakfast or as a side to a summery grilled meal. It’s still in the 90’s where I live so we haven’t quite made it to fall yet!!

  10. Looks amazing! Love focaccia and this summer twist.

  11. Yum! Looks delicious~ Great SRC pick~ Lynn @ Turnips 2 Tangerines

  12. September is a transition month but also my favorite month of the year. Hello Fall!! What a great pick for SRC!!

  13. A slice of this with a cup of tea would be perfect on a cool day like today! Great pick this month 🙂

  14. I love Karen’s blog! And what a wonderful pick you chose from her site! She’s such a master baker, this is perfect 🙂

  15. I’ve never heard of a fruit focaccia, but it looks delicious.

  16. what a unique recipe! I love your pick this month. very cool


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