Gluten Free Blueberry Goat Cheese Focaccia

This gluten free blueberry goat cheese focaccia is the perfect balance between sweet and savory. Plus it’s a great way to use all those summer blueberries.

This summer has been the summer of the blueberry. I have been buying them like crazy and eating them like they are going out of style. I shouldn’t even admit this but I never even had a fresh blueberry until I was 20 years old.

Seriously, sometimes when I look back at all the stuff I didn’t try when I was a kid I get so annoyed.

I could have been enjoying blueberries, asparagus, chicken souvlaki and rice pudding for YEARS before I gave them a try. 

Oh yeah, and add goat cheese to that list too. Rewind 7 years ago and I wouldn’t even consider eating goat cheese. I went through this stage in my life where I thought I didn’t really like cheese. I’m not sure what in the hell my issues were but who doesn’t like cheese?

Luckily I have gotten over my craziness and now I sit home and just eat cheese and blueberries like it’s going out of style. Especially when those blueberries are goat cheese are on top of bread. It’s even better.

You know what else I love about this dish? It’s pretty.

Pretty food makes me happy.

It’s made using gluten free flour and is the perfect addition for to your gluten free dinner or breakfast table. Because it’s GF the texture of the bread is a little different than typical focaccia but it’s still just as delicious!

Gluten Free Blueberry Goat Cheese Focaccia

This gluten free blueberry goat cheese focaccia is the perfect balance between sweet and savory. Plus it's a great way to use all those summer blueberries.

Yield: 9 inch pan

Prep Time: 10 minutes plus rising time

Cook Time: 40 minutes

Total Time: 50 minutes plus rising time

Ingredients:

  • 1 yeast packet (included in bread mix)
  • 1 teaspoon sugar
  • 1-3/4 cup warm water
  • 1 (19 ounce) bag Pamela's Gluten-Free Bread Mix
  • 1/4 cup olive oil
  • 1/3 cup fresh blueberries
  • 1/3 cup crumbled goat cheese
  • 2 teaspoons fresh thyme leaves

Directions:

Spray a 9 inch cake pan with non-stick spray, set aside.

In a large mixing bowl add yeast packet, sugar, and 1/4 cup warm water. Let sit for 5 minutes until you see foam on the top of the water.

Add olive oil, remaining 1-1/2 cups warm water, and Pamela's Gluten-Free Bread Mix. Mix for three minutes.

Sprinkle top of dough with olive oil to help spread it in the pan. Cover the dough and let rise in a warm area for 1 hour.

Once the dough has risen preheat the oven to 400 degrees.

Top the dough with blueberries, goat cheese and thyme. Gently press them into the dough.

Bake for about 40 minutes until the dough is fully cooked. If the top starts browning too much cover with foil until the bread is fully cooked.

Disclosure: This recipe was developed for the awesome folks at Pamela’s. All opinions and thoughts are 100% my own. Thank you for supporting my recipes while I work with companies I love.