Mixed Berry Sweet Roll Focaccia Recipe Easy Dessert Hack

Imagine the scent of freshly baked focaccia mingling with the sweet aroma of berries and a hint of cinnamon—pure bliss, right? This Mixed Berry Sweet Roll Focaccia is an easy dessert hack that combines the chewy, golden crust of focaccia with the gooey, fruity filling of a sweet roll. It’s the perfect treat for brunch gatherings, lazy weekend baking, or even a midweek pick-me-up. Trust me, once you try this recipe, you’ll find yourself making it again and again!

This recipe came to life when I was experimenting with ways to jazz up traditional focaccia. I wanted something a little sweeter but still hearty. The result? A dessert-meets-bread creation that’s just as delicious straight out of the oven as it is the next day (if there’s any left!). Let’s dive into why this recipe deserves a spot in your kitchen rotation.

The Story Behind Mixed Berry Sweet Roll Focaccia

Focaccia is a classic Italian bread, known for its olive oil-infused crust and airy, pillowy texture. While it’s traditionally savory, I couldn’t help but wonder how it would taste with a sweet twist. Berries, with their natural tartness and sweetness, felt like the perfect addition. Combined with a cinnamon-sugar drizzle, this focaccia turned into a dessert lover’s dream.

This recipe is inspired by the sweet rolls my grandma used to bake—warm, sticky, and bursting with flavor. Instead of rolling individual buns, I wanted something easier, yet equally indulgent. Focaccia’s simple preparation made it the perfect base for this dessert hack. And honestly, who doesn’t love sneaking a little dessert into their bread game?

It’s also a fantastic seasonal recipe. Summer berries are in their prime, making this an ideal dessert for warm-weather gatherings. But don’t worry; you can use frozen berries during colder months for the same delicious results. Whether served at brunch or as a late-night treat, this recipe brings comfort and joy every single time.

Let’s Talk Ingredients

Each ingredient in this Mixed Berry Sweet Roll Focaccia plays a key role in creating the perfect balance of flavor and texture. Here’s a closer look:

• All-Purpose Flour: The backbone of the focaccia, providing structure and that signature chew. You can substitute it with bread flour for a slightly lighter texture or use a gluten-free blend for dietary needs.
• Yeast: Active dry yeast is perfect here, but instant yeast works just as well if you’re short on time. Just remember to adjust the rising time slightly.
• Olive Oil: Essential for a soft, moist dough and that golden crust. A fruity olive oil pairs beautifully with the berries.
• Mixed Berries: Fresh or frozen blueberries, raspberries, blackberries, and strawberries all work. If you’re using frozen berries, don’t thaw them—just toss them in straight from the freezer.
• Cinnamon-Sugar Mixture: This is where the magic happens! The cinnamon adds warmth, while the sugar caramelizes beautifully during baking.
• Honey or Maple Syrup: A drizzle over the top adds just the right amount of sweetness. Feel free to swap it out for agave nectar or omit it entirely for a less sweet version.

Pro Tip: If you can, source your berries from a farmers’ market in the summer—they’re juicier and more flavorful than store-bought options. And don’t forget to store any extras in the fridge for 2-3 days or freeze them for future recipes.

Equipment You’ll Need

You don’t need fancy gadgets for this recipe, which is one of the reasons I love it so much. Here’s what you’ll need:

• Mixing Bowls: One large bowl for the dough and a smaller bowl for the cinnamon-sugar topping.
• Baking Pan: A standard 9×13-inch pan works perfectly. You can also use a round cake pan for a fun, pie-like presentation.
• Wooden Spoon or Spatula: For mixing the dough and spreading the berries.
• Kitchen Scale: If you prefer precise measurements, this will be helpful for weighing flour and berries.
• Pastry Brush: Great for evenly spreading olive oil and honey over the dough.

No stand mixer? No problem! This dough is soft enough to mix and knead by hand. And if you don’t have a pastry brush, a spoon or your fingers will do the trick.

How to Prepare Mixed Berry Sweet Roll Focaccia

1. Make the dough: In a large bowl, combine 3 ½ cups (440g) of all-purpose flour, 1 packet (2 ¼ tsp) of active dry yeast, 1 tsp salt, and 1 tbsp sugar. Gradually mix in 1 ½ cups (360ml) of warm water and 2 tbsp (30ml) olive oil. Stir until a sticky dough forms.
2. Knead and rise: Transfer the dough to a floured surface and knead for about 8 minutes until smooth and elastic. Place it back into a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
3. Prepare the toppings: In a small bowl, mix ½ cup sugar with 2 tsp cinnamon. Set aside. If using frozen berries, toss them in a tablespoon of flour to prevent excess moisture.
4. Shape the focaccia: Grease your baking pan with olive oil. Punch down the dough and stretch it into the pan, pressing gently into the corners.
5. Add the berries: Scatter 1 ½ cups (300g) of mixed berries evenly over the dough. Sprinkle the cinnamon-sugar mixture generously across the top.
6. Bake: Preheat your oven to 375°F (190°C). Bake the focaccia for 20-25 minutes or until golden brown and bubbling.
7. Drizzle and cool: Once out of the oven, drizzle honey or maple syrup over the top. Let it cool for 10 minutes before slicing and serving.

Pro Tip: Keep an eye on the focaccia during baking. If the berries release too much juice, you can gently blot it with a paper towel to prevent soggy spots.

Cooking Tips & Techniques

Want to ensure your Mixed Berry Sweet Roll Focaccia turns out perfectly? Here are some tips:

• Don’t over-knead: Focaccia dough should be soft and slightly sticky. Over-kneading can make it tough.
• Use parchment paper: Lining the baking pan prevents sticking and makes cleanup easier.
• Layer the flavors: Sprinkle a pinch of sea salt over the berries before baking for a sweet-salty contrast.
• Let it rest: Allow the focaccia to cool slightly before slicing. This helps the juices set and makes cutting cleaner.

I’ve learned these tips through trial and error—trust me, skipping the cooling step can lead to a juicy mess!

Variations & Adaptations

This recipe is endlessly adaptable. Here are some ideas:

• Gluten-Free: Swap out the all-purpose flour for a gluten-free baking blend. You may need to adjust the water slightly.
• Seasonal Swaps: Use apples and cinnamon in fall, or peaches and basil in summer for a fresh twist.
• Dairy-Free: Skip the honey drizzle and use agave nectar for a vegan-friendly version.

My personal favorite variation? Adding a handful of dark chocolate chips to the berries for an indulgent dessert focaccia!

Serving & Storage Suggestions

This focaccia is best served warm, straight out of the oven. Pair it with a cup of coffee or tea for a cozy treat. If you’re serving it at brunch, add a dollop of whipped cream or a scoop of vanilla ice cream.

To store leftovers, wrap the focaccia tightly in plastic wrap and keep it at room temperature for up to 2 days. For longer storage, freeze individual slices in an airtight container for up to 1 month. Reheat in the oven at 350°F (175°C) for 5-7 minutes.

Nutritional Information & Benefits

This recipe is a delightful balance of indulgence and nutrition:

• Calories: Approximately 230 per slice
• Key Nutrients: Rich in antioxidants from the berries, healthy fats from olive oil, and fiber from the flour
• Dietary Notes: Can be made dairy-free and gluten-free with substitutions

Berries are known for their health benefits, including boosting immunity and promoting heart health. Plus, the olive oil adds a dose of healthy monounsaturated fats.

Conclusion

If you’re looking for a dessert that’s easy, versatile, and downright irresistible, this Mixed Berry Sweet Roll Focaccia is the answer. It’s the kind of recipe that feels special but doesn’t require hours in the kitchen. I love how it brings together the best of bread and dessert in one bite.

Give this recipe a try and let me know how you make it your own! Did you add your favorite fruit or try a fun variation? Share your thoughts in the comments below. Happy baking, and remember—there’s no such thing as too many berries!

FAQs

Can I use frozen berries?

Yes! Just toss them in a little flour before adding them to the dough to prevent excess moisture.

What’s the best pan for focaccia?

A 9×13-inch baking pan is perfect, but a round cake pan works well for a pie-like presentation.

How do I make this gluten-free?

Swap the flour with a gluten-free baking blend and adjust the water slightly if needed.

Can I make this ahead of time?

Yes, you can prepare the dough the night before and let it rise in the fridge overnight!

What’s the best way to reheat focaccia?

Pop it in the oven at 350°F (175°C) for 5-7 minutes to keep it crispy and warm.

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