Blueberry Custard Focaccia

Name: Blueberry Custard Focaccia
Prep time: 35 min
Cook time: 28 min
Total time: 63 min
Yield: 1 (9x13-inch) focaccia, about 8 servings
Cuisine: Italian-inspired
Ingredients: 3 1/2 cups all-purpose flour; 2 1/4 tsp instant yeast; 1 tbsp granulated sugar; 1 1/2 tsp fine salt; 1 1/2 cups warm water, about 105–110°F; 1/4 cup olive oil, divided for the bowl, pan, and drizzling; 1 cup whole milk; 2 large egg yolks; 3 tbsp granulated sugar; 1 tbsp cornstarch; 1 tsp vanilla extract; 1 tbsp butter; 2 cups fresh blueberries; 1 tbsp powdered sugar, for dusting

Bread / Dessert · Italian-inspired

Credit: Atibratty

Soft, sweet focaccia topped with silky vanilla custard and juicy blueberries.

Added Oct 3, 2026

PrepPrep time

35 min

CookCook time

28 min

ServingsServings

1 (9x13-inch) focaccia, about 8 servings

Ingredients

1× yields 1 (9x13-inch) focaccia, about 8 servings

Dough

3 1/2 cups all-purpose flour

2 1/4 tsp instant yeast

1 tbsp granulated sugar

1 1/2 tsp fine salt

1 1/2 cups warm water, about 105–110°F

1/4 cup olive oil, divided for the bowl, pan, and drizzling

Custard

1 cup whole milk

2 large egg yolks

3 tbsp granulated sugar

1 tbsp cornstarch

1 tsp vanilla extract

1 tbsp butter

Topping

2 cups fresh blueberries

1 tbsp powdered sugar, for dusting

Notes

Storage: Keep leftovers covered in the refrigerator for up to 2 days. Rewarm briefly in a 300°F oven for the best texture. Substitutions: Frozen blueberries can be used without thawing; pat dry if very icy. You can also swap in raspberries or blackberries. Variations: Add a little lemon zest to the custard for a brighter flavor, or finish with a light drizzle of honey. Serving: Best enjoyed the day it is baked, while the top is still soft and the edges are crisp.

Preparation

In a large bowl, whisk together , , , and . Stir in and part of until a sticky dough forms.

Knead or fold the dough for about 5 minutes, until smoother. Cover and let it rise in a warm spot until doubled in size, about 1 hour.

While the dough rises, make the custard. Heat in a small saucepan until steaming. In a bowl, whisk , , and until smooth. Slowly whisk in the hot , then return everything to the pan and cook over medium heat, whisking constantly, until thick and glossy, 2 to 4 minutes. Remove from the heat and stir in . Cool until just lukewarm.

Coat a 9x13-inch baking pan with some of the remaining . Stretch the dough into the pan, cover, and let it rise again until puffy, 20 to 30 minutes.

Heat the oven to 425°F. Dimple the dough deeply with oiled fingers. Spread the custard over the top, then scatter evenly across the surface.

Bake until the edges are golden and the berries are bubbling, 22 to 28 minutes. Cool for 15 minutes, dust with , slice, and serve warm or at room temperature.