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. Photo and recipe courtesy of Nutmeg Nanny.


    Yield: 9 inch pan

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

    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.

Customer Reviews

Based on 4 reviews
Great Flavor!

This bread had a great flavor especially when adding the blueberries and goat cheese. However, I did find that the bottom was very dense. I was hoping it would have a more airy, crispy texture. Definitely worth trying!


Delicious recipe. However, I did find that even though the bread browned, the bottom of the inside was heavy and doughy so I’m going to try baking it extra time— About five minutes to see if it improves it. I used a 10 inch pottery quiche pan and I thought it was on the thick side. So for me, the 9 inch pan would be too small.


Please let me know how you like this bread.


I am taking this out of the oven right now! Will let you know how it comes out