How to Make Blackberry Cobbler Focaccia Bread

Have you ever heard of a blackberry cobbler focaccia? I didn’t think so. This innovative twist on traditional Italian bread combines the rustic charm of artisanal focaccia with the nostalgic sweetness of summer cobbler. What makes this recipe truly special is how it bridges the gap between bread and dessert, creating something entirely new yet wonderfully familiar.

This summery bread is filled with nostalgic flavors that transport you straight to your grandmother’s kitchen, where the aroma of fresh-baked cobbler would fill the entire house. The beauty lies in its simplicity, made with simple ingredients you likely already have in your pantry, yet the result feels extraordinarily sophisticated.

Perhaps most importantly, this Blackberry Cobbler Focaccia is fully sourdough, meaning it’s naturally fermented, gut healthy, and delicious! The long fermentation process not only develops incredible flavor complexity but also breaks down gluten proteins, making the bread easier to digest while creating that signature tangy backdrop that perfectly complements the sweet blackberries.

Ingredients

Creating this masterpiece requires quality ingredients that work harmoniously together:

For the Blackberry Cobbler Focaccia Base:

• Sourdough Starter: 100g bubbly, active sourdough starter that has been previously fed and doubled in size
• Flour: 400g unbleached all-purpose flour (I prefer Kirkland’s organic unbleached for its consistent protein content)
• Water: 300ml filtered room temperature water
• Olive Oil: 3 tablespoons high-quality olive oil for extra flavor and texture
• Salt: 2 teaspoons pink Himalayan salt (though any quality salt you have on hand will work perfectly)

For the Blackberry Components:

• Blackberries: 2 cups fresh or frozen blackberries (if using frozen, thaw and drain them first to prevent excess moisture)
• Sugar: 3 tablespoons for the compote
• Cornstarch: 1 tablespoon to thicken the berry mixture
• Lemon juice: 1 tablespoon to brighten the flavors

For the Crumble Topping:

• Flour: 1/2 cup all-purpose flour
• Butter: 4 tablespoons cold, cubed butter
• Brown sugar: 3 tablespoons packed
• Cinnamon: 1/2 teaspoon ground

How to Make Blackberry Cobbler Focaccia

Dough Assembly

Begin this journey the evening before you plan to bake. In a large mixing bowl, combine your active sourdough starter with the room temperature water, whisking until well incorporated. The mixture should look slightly cloudy and smell pleasantly tangy.

Add the flour and salt, mixing with a wooden spoon or your hands until no dry flour remains. The dough will appear shaggy and rough—this is exactly what we want at this stage. Drizzle half the olive oil over the surface and gently work it into the dough.

Cover the bowl with a damp kitchen towel and let it rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development naturally.

After the rest, perform your first set of stretches and folds. With wet hands, grab one side of the dough, stretch it upward, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Continue this process four times, then cover and rest for another 30 minutes.

Repeat this stretch and fold process two more times at 30-minute intervals. After the final set, cover tightly and refrigerate overnight for the bulk fermentation. This slow, cold rise develops incredible flavor complexity.

The Next Morning

Remove your dough from the refrigerator and let it come to room temperature for about an hour. Meanwhile, generously oil a 9×13-inch baking dish with olive oil.

Gently transfer the dough to your prepared dish, being careful not to deflate it completely. Using oiled fingers, stretch and press the dough to fit the pan. Don’t worry if it doesn’t reach the corners immediately—let it rest for 20 minutes, then gently stretch again. Cover and let rise for 1-2 hours until puffy and jiggly.

Blackberry Compote

While your dough completes its final rise, prepare the Blackberry Cobbler Focaccia compote. In a medium saucepan, combine blackberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the berries release their juices and the mixture thickens slightly—about 5-7 minutes.

The compote should coat the back of a spoon but still maintain some berry texture. Remove from heat and let cool while you prepare the crumble topping.

Crumble Topping and Baking

Preheat your oven to 425°F (220°C). For the crumble, combine flour, brown sugar, and cinnamon in a bowl. Add cold butter cubes and work with your fingertips until the mixture resembles coarse breadcrumbs with some larger butter pieces remaining.

Using your fingertips, create deep dimples across the surface of your risen focaccia dough. Drizzle with the remaining olive oil, then spoon the Blackberry Cobbler Focaccia compote evenly over the surface. Sprinkle the crumble topping generously over everything.

Bake for 25-30 minutes until the focaccia is golden brown and the crumble is crispy. The internal temperature should reach 200°F (93°C). Let cool for at least 15 minutes before serving.

Tips and Tricks

Incorporating Blackberries: Don’t worry if some berries sink into the dough during baking—this creates beautiful purple streaks throughout the bread and adds moisture to every bite.

Managing Dough Stickiness: Sourdough focaccia dough is naturally sticky. Keep your hands well-oiled when handling, and resist the urge to add extra flour, which will make the final product dense.

Monitoring Toppings: If the crumble browns too quickly, tent the focaccia with foil for the final 10 minutes of baking to prevent burning while ensuring the bread cooks through completely.

Variations

This recipe serves as a fantastic foundation for creativity. Try substituting blackberries with raspberries, blueberries, or even a mixture of stone fruits like peaches and plums. For autumn variations, consider apple cinnamon or pear ginger combinations.

Substitutions

Berry Alternatives: Any fresh or frozen berry works beautifully—strawberries, raspberries, blueberries, or mixed berries all create delicious results.

Flour Substitution: You can substitute up to half the all-purpose flour with bread flour for a slightly chewier texture, though the current ratio creates the perfect tender crumb.

Best Served With

Ice Cream & Yogurt: Serve warm slices with vanilla bean ice cream or Greek yogurt drizzled with honey for an elegant dessert presentation.

Tea & Coffee: This focaccia pairs wonderfully with Earl Grey tea or a robust coffee—the berry flavors complement both beautifully.

How to Store Leftovers

Cool Completely: Allow the focaccia to reach room temperature before storage to prevent condensation.

Wrap Properly: Cover tightly with plastic wrap or aluminum foil to maintain moisture.

Use an Airtight Container: For longer storage, place wrapped portions in an airtight container.

Refrigeration: Store in the refrigerator for up to 4 days. Reheat gently in a 300°F oven for 5-10 minutes to restore the crumble’s texture.

Common Questions

How sweet is this focaccia? The sweetness level is perfectly balanced—not as sweet as a traditional dessert but sweeter than regular bread. The sourdough tang provides a lovely counterpoint to the berry sweetness.

What type of sourdough starter do I need? Any healthy, active sourdough starter works perfectly. Whether you maintain a whole wheat, rye, or all-purpose flour starter, the results will be delicious. Just ensure it’s doubled in size and passes the float test before using.