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The Best Fluffy Raspberry Focaccia Recipe: Double the Delight!

Prepare to be amazed by this extraordinary Raspberry Focaccia recipe—an irresistible upgrade to my much-loved classic focaccia. I’ve taken everything you adore about its predecessor, doubled the size, and infused it with the vibrant sweetness of fresh raspberries, elevating it to new culinary heights. The result? An impossibly fluffy, tender bread that is so delicious, you simply won’t be able to stop at just one slice!

The Journey to the Perfect Focaccia: From Skillet to Family-Sized Delight

My One Hour Skillet Focaccia has consistently been one of the most celebrated recipes on my blog. Its incredible ease and delightful texture have garnered countless comments and emails from readers who have made it, loved it, and frequently incorporated it into their meal routines. Pinterest, in particular, overflows with enthusiastic reviews from families who have embraced this simple yet satisfying bread, making it a regular staple at their dinner tables. Knowing that my recipe brings so much joy to homes truly warms my heart. For me, it has become my go-to bread side, a dish I often prepare almost every week.

Over time, a recurring theme emerged in the feedback: many readers found themselves baking the skillet focaccia twice in one day because a single batch simply wasn’t enough! The unanimous verdict was clear – it was far too good to be limited to a smaller portion. This consistent feedback sparked an idea: why not create an even more generous version? So, I embarked on a mission to improve the recipe, not just by doubling its size to accommodate larger families and gatherings, but also by refining its core elements to ensure it remained as delicious and easy to prepare as ever. This new, expanded focaccia is designed to be the ultimate companion to any dinner plate, ensuring there’s always enough to go around, and perhaps even some glorious leftovers!

Unveiling the New and Improved Raspberry Focaccia: Fluffier, Larger, and Simply Divine

This enhanced version of my beloved focaccia is truly a game-changer. It’s significantly larger and boasts an even fluffier texture, making every bite a cloud-like experience. The best part? You no longer need a cast iron skillet for this recipe; a standard large 13″ x 9″ baking pan will do the trick perfectly. Despite its increased size and improved texture, the preparation time remains astonishingly quick and straightforward. Yes, you read that right – no additional time is required to achieve this elevated result!

The secret to this incredible efficiency and superior texture lies with my absolute favorite yeast: the Platinum Yeast from Red Star Yeast. While I’m not sponsored to say this, its performance truly speaks for itself. This particular yeast is formulated with dough enhancers that are key to producing a noticeably fluffier, taller bread in a remarkably short amount of time. Whenever I embark on a yeast dough project, whether it’s for bread or pastries, this is the yeast I consistently reach for. I can only imagine the magnificent one-rise cinnamon rolls I could make with it – imagine how incredibly big and fluffy they would be! Pure yum!

The Unexpected Addition of Fresh Raspberries

The inspiration for adding raspberries to this focaccia came quite serendipitously. I happened to have some leftover fresh raspberries from another recipe, and on a whim, decided to incorporate them into the dough. What an utterly delicious decision that turned out to be! The vibrant, slightly tart berries transformed the focaccia from a simple savory bread into a delightful sweet-and-savory masterpiece. This accidental innovation proved to be one of those happy kitchen accidents that quickly become a beloved staple.

Perfect for Any Occasion, Especially Summer!

This Raspberry Focaccia truly shines during the warmer months. The burst of fresh raspberries introduces a delightful, subtle tartness that perfectly balances the rich, savory notes of the bread, while also adding a fun, bright pop of color that makes it visually appealing. Imagine serving this alongside a crisp, green salad, or as an impressive side to your next BBQ dinner. Its generous size makes it an ideal dish to bring to a potluck or any get-together; it’s guaranteed to be a crowd-pleaser and the star of the table!

Whether you’re hosting a casual backyard party, enjoying a quiet family meal, or simply craving a unique and satisfying bread, this Raspberry Focaccia fits the bill. Its versatility means it pairs wonderfully with a variety of dishes, from light appetizers to hearty main courses. Don’t be surprised if guests ask for the recipe!

The Raspberry Focaccia Recipe: Your New Favorite Bread

Author: Anna

This Raspberry Focaccia Recipe is my favorite focaccia recipe, improved by doubling the size and adding fresh raspberries! It’s so fluffy, you won’t be able to stop eating it!

Average Rating: 5 out of 5 stars (from 13 votes)

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Prep Time: 1 hour
Cook Time: 25 minutes
Rising Time: 20 minutes
Total Time: 1 hour 25 minutes

Course: Bread
Cuisine: American
Servings: 8 people
Calories: 330 kcal

Ingredients

For the Dough:

1.5 cups warm water
1 teaspoon granulated sugar
1 package active dry yeast (recommended: Red Star Platinum Yeast)
2 tablespoons olive or canola oil
4.5 cups all-purpose flour
1 teaspoon salt

For the Topping:

4 oz fresh raspberries
2 tablespoons olive oil (for drizzling)

Instructions

Activate the Yeast: In a large mixing bowl of a stand mixer, combine the warm water and granulated sugar. Stir gently until the sugar completely dissolves. Sprinkle the yeast evenly over the water mixture and stir a few times. Let this mixture sit undisturbed for about 5 minutes, or until it becomes noticeably foamy, indicating that the yeast is active.
Start the Dough: Turn your stand mixer to a low speed. Add 2 cups of the all-purpose flour and the salt to the yeast mixture. Mix until the ingredients are just combined and a shaggy dough begins to form.
Add Oil: Pour in the 2 tablespoons of olive or canola oil and mix thoroughly until it’s well incorporated into the dough.
Gradually Add Flour: Continue adding the remaining flour, about half a cup at a time, mixing on low speed. Add as much flour as the dough will take until it begins to pull away cleanly from the sides of the bowl. You might not use all 4.5 cups, depending on humidity and flour type; approximately ¾ of the remaining flour is often sufficient.
Knead and Shape: Transfer the dough onto a lightly floured surface. Briefly knead it by hand for a minute or two, just enough to form it into a smooth, cohesive ball.
First Rise: Lightly grease a large mixing bowl with olive oil. Place the dough ball into the greased bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot (such as a slightly warmed oven or near a sunny window) and let it rise until it has doubled in size. This usually takes about 20-30 minutes with active yeast like Red Star Platinum.
Prepare Baking Pan: While the dough is rising, line a 13″ x 9″ baking sheet with parchment paper. This will prevent sticking and make for easy cleanup. Set it aside.
Preheat Oven: Preheat your oven to 400°F (200°C).
Shape the Focaccia: Once the dough has proudly risen (it should almost reach the rim of the bowl), gently punch it down to release the air. Transfer the dough onto a lightly floured surface. Shape it into a log and then roll it out or gently press it into a rectangular shape that is roughly the size of your prepared baking pan. Carefully lift the dough and place it into the parchment-lined baking pan.
Add Raspberries: Arrange the fresh raspberries over the surface of the dough, leaving about 1 inch of space between each berry. Gently press each raspberry into the dough, creating characteristic dimples.
Drizzle with Oil: Drizzle 2 additional tablespoons of olive oil generously over the entire surface of the dough and raspberries. This contributes to the focaccia’s golden crust and rich flavor.
Bake and Serve: Place the baking sheet with the dough into the preheated oven. Bake for 20 to 25 minutes, or until the focaccia turns a beautiful golden brown and the raspberries begin to burst and caramelize slightly. Once out of the oven, brush with any remaining olive oil from the drizzling step (if not all absorbed). Let it cool in the pan until it’s safe to touch, then slice and serve warm.

Nutrition Facts

Tried this recipe? Leave a comment with rating below!

Tips for a Perfect Raspberry Focaccia

Yeast Activation is Key: Ensure your water is warm (around 105-115°F or 40-46°C) but not hot, to properly activate the yeast. Too hot, and you’ll kill it; too cold, and it won’t activate. The foamy top after 5 minutes is your confirmation.
Don’t Over-Flour: Focaccia dough should be soft and slightly sticky. Adding too much flour can result in a dense, dry bread. Gradually add flour and stop when the dough barely pulls away from the sides of the bowl.
Warm Spot for Rising: A warm, draft-free environment is crucial for a good rise. A turned-off oven with the light on, or a sunny spot, works wonderfully. The faster rise from Platinum Yeast helps here, but warmth is still beneficial.
Dimpling Technique: When pressing the raspberries into the dough, use your fingertips to create deep dimples. This not only secures the berries but also creates the classic focaccia texture, allowing olive oil to pool and add flavor.
Generous Olive Oil: Don’t skimp on the olive oil. It’s essential for the focaccia’s distinctive flavor, rich texture, and golden, crispy crust. A good quality extra virgin olive oil will make a noticeable difference.
Customize Your Toppings: While raspberries are divine, feel free to experiment! Other berries like blueberries, or even a mix of fresh herbs, cherry tomatoes, and flaky sea salt, can create wonderful variations.

Serving Suggestions and Storage

This Raspberry Focaccia is incredibly versatile. Serve it:

As a delightful side to a light summer salad, balancing sweet and savory notes.
Alongside grilled chicken or fish for a fantastic BBQ meal.
With a cheese board, where its slight tartness pairs beautifully with various cheeses.
For breakfast or brunch, perhaps with a dollop of crème fraîche or a light dusting of powdered sugar for an extra treat.
Simply on its own, torn into pieces and savored with a good cup of coffee or tea.

Storage: Leftover focaccia is best stored at room temperature in an airtight container for up to 2-3 days. For longer storage, you can freeze individual slices for up to 1 month. Thaw at room temperature and warm gently in the oven for a freshly baked taste.

Share Your Creations!

If you fall in love with this recipe and make it, I’d absolutely love to see your creations! Snap a beautiful photo and share it on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet so I can admire your delicious work, leave a comment, and celebrate your baking success! Happy baking!

Related Recipes for Bread Lovers

If you enjoyed this focaccia, you might also like these other fantastic bread recipes:

One Hour Skillet Focaccia

Garlic and Herb Irish Soda Bread

English Muffin Bread