Strawberry, Blackberry, and Goat Cheese Focaccia

Strawberry season down here in Texas wrapped up long ago, and while we try to eat as locally as possible, our family can’t resist grabbing boxes and boxes of organic berries at the grocery store.

My son can eat a whole box himself if left to his own devices, but I always try to hold some back in order to create a recipe.

Berry Focaccia with goat cheese on

Despite the heat, lately I’ve been feeling the need to bake bread, and I wanted to try a version with sweet fruit. Right now we’re still getting local blackberries (also called dewberries), and they really pack a punch in flavor, especially when paired with other berries. I decided to go ahead and make a focaccia, or as my son called it, “fruit pizza”.

Focaccia is a great project for kids. Their little fingers are perfect for shaping the dough, and because it has few ingredients you don’t need to fret about an overturned bowl or mismeasurement – just start over.

Berry focaccia with goat cheese on

This focaccia version is made summery with the addition of berries and goat cheese, and works well for an appetizer, as dessert, or even for a leftovers breakfast the next day. It will make you think twice about avoiding that oven in the summer.

Strawberry, Blackberry, and Goat Cheese Focaccia

5 from 1 vote
Print Pin Rate
Course: Bakery
Servings: 6 people
Calories: 174kcal
Author: Megan


  • 1 1/2 cups flour
  • 1 teaspoon yeast
  • 1 teaspoon salt
  • 1 Tablespoon olive oil
  • 1/2 cup water
  • 1/2 cup diced strawberries
  • 1/2 cup blackberries halved if they are large
  • 2 ounces crumbled goat cheese
  • Honey or balsamic vinegar optional


  • Mix together flour, yeast, and salt. Stir in olive oil and water until a cohesive dough begins to form.
  • On a floured surface, knead dough until smooth, then place into a greased bowl and cover. Let rise until doubled, about 90 minutes.
  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Place dough on floured surface and, using your knuckles, press down to deflate the dough and form a rough 10-inch circle.
  • Transfer dough to baking sheet, reform if needed, and scatter berries and goat cheese over the top.
  • Bake for 25-30 minutes. Drizzle with honey or balsamic vinegar before serving, if desired.


You may need more or less flour or water depending on the humidity of your home. Also, try swapping in 1/2 cup of whole wheat flour, but be sure to increase the amount of water (in small amounts) to adjust for the change.


Calories: 174kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 425mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 9.6mg | Calcium: 23mg | Iron: 1.8mg


What are you baking with your berry crop?

About Megan

Megan Myers is a copyeditor and spatula-wielding mom seeking out the simpler life in Texas. Her blog, Stetted, focuses on her family’s journey from junk food addiction to a diet of local, organic, and whole foods, while exploring the many options farmers provide.

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  1. Mmm this sounds like such a delight!

  2. I love fruit, bread and cheese together. This sounds so good and is so my thine!

  3. Love this! Sounds delicious!

  4. Yummm. Thanks for the idea!

  5. Focaccia is one of my favorite breads, and this looks interesting.

  6. Such a pretty pizza!

  7. This might be more than you want to know, but dewberries are a ground trailing cane unlike blackberries that grow on upright canes in thickets. I grew up in Texas and couldnt wait for the dewberries to ripen in May or June. The black berries didnt ripen until July and while they are sweeter off the cane, the dewberries make a much better jelly than blackberries do.

    Glad you enjoyed the Texas berries!

    • Thanks for the clarification Kim! I’ve heard people interchange them so I’ve started thinking they were the same. In my area (Austin) the blackberries start to ripen in May/June. Do you happen to know where I would be able to find true dewberries?

      • I live in Ohio now so I dont have access to any Dewberries or I’d send you some. My mom still lives on our home place but shes not in good enough health to go dig some up to send to you. She lives north of Dallas so I’d guess we were about a month behind you produce wise.. It stands to reason. 🙂

        I dont really know where you’d find them other than out in someones pasture.. Thats where they grew wild on my moms land.. and they like to travel.. A huge patch might move 10 feet every year.. Not sure why they do that but they do.

        I just did a quick search and someone on Local Harvest offers them for sale.

        I think I’d just ask around though because surely someone local has a patch of them and Im sure they’d love for you to come help yourself to a few. Maybe ask at any farm/feed stores & or call the local Cooperative Extension Office & ask there. If you have a small college nearby with an agriculture/horticulture dept, they could probably help too. They’re all a wealth of knowledge and helped me in my younger days.


  8. What a fantastic looking focaccia! Want!!

  9. Oh wow, what a great idea for focaccia bread! I LOVE the toppings you chose for this. Sweet, salty, creamy and delicious!

  10. what a great idea!! this looks delicious and i love all the summer berries! perfect 🙂

  11. LOVE that this is so kid friendly and the fruit topping!

  12. strawberries are crazy here right now! totally giving this a try

  13. Very pretty!

  14. 5 stars
    This looks like a very delicious menu. love the nice pictures. would have to try for sure.

  15. How creative and delicious looking is this – I love it, Aimee!

  16. I love fruity pizza…great recipe Megan!

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