This gluten-free blueberry crumble focaccia is a little unexpected—and that’s exactly why I love it. It brings together the chew of traditional focaccia, the juicy sweetness of blueberries, and the buttery crispness of a crumble topping. It’s brunchy, dessert-y, and perfect for sharing with friends over coffee or serving at your next gathering.
The base is my go-to gluten-free focaccia dough—pillowy, reliable, and easy to make with just a few pantry staples. From there, we’re layering on fresh blueberries and a simple crumble that bakes into golden, bubbly perfection.
If you’re looking for something a little different to bake this weekend, this one’s for you.
Why You’ll Love this Recipe
FOOD STYLING TIP
Layer the compote twice for better texture and flavor. Half goes in before folding, half after rising—so you get juicy pockets inside and beautiful pops of blueberry on top—no soggy middle. It also makes for a more dramatic swirl when slicing. Trust me, it’s worth the extra step.
Ingredients Notes
- Caputo Fioreglut Gluten-Free Flour – This is the same flour used in my classic focaccia recipe. It contains gluten-free wheat starch, which mimics the elasticity of traditional wheat flour but tests below 20ppm gluten—making it safe for most people with celiac disease. However, it’s not safe if you have a wheat allergy.
- Instant Yeast – Also known as rapid-rise or quick-rise yeast. You can add it straight to the dry ingredients—no need to proof it in water first.
- Blueberries – Fresh or frozen both work.
- Cornstarch Slurry (Cornstarch + Water) – Thickens the compote so it doesn’t soak into the dough and create soggy spots. Stir well before adding.
- Butter – I like to use melted butter for a sweet focaccia to give it a buttery flavor, but you could also use olive oil instead. I’d suggest a light olive oil rather than extra virgin olive oil so you have a more neutral flavor.
Recipe FAQs
This recipe was developed specifically with Caputo Fioreglut Gluten-free Flour. Other blends will absorb moisture differently and may not create the same rise, chew, or structure. If you try another blend, expect different results.
Absolutely. No need to thaw—just cook them straight from frozen when making the compote. If you add extra on top before baking, keep them frozen until ready to use.
Totally up to you! The focaccia is still delicious without it, but the lemon glaze adds brightness that really ties everything together.
Expert Tips
Storage instructions
Once fully cooled, store leftover focaccia in an airtight container in the fridge for up to 2 days. The texture is best on the first day, but you can gently reheat slices in a 300°F (150°C) oven for 8–10 minutes to refresh the crumb and re-crisp the edges.
Freezer: Focaccia can be frozen, though the crumble topping may soften slightly. For best results, wrap individual slices tightly in plastic wrap and freeze in a zip-top bag for up to 1 month. Reheat from frozen in a 325°F (165°C) oven until warmed through.
Make Ahead Tips
- Blueberry Compote: Make up to 3 days in advance and store in the fridge. Let it come to room temperature before using so it spreads easily.
- Crumble Topping: Mix and chill up to 2 days ahead. Store in an airtight container in the fridge until ready to bake.
- Lemon Glaze: Whisk the glaze up to 1 day ahead and refrigerate. Bring to room temperature and whisk again before drizzling.
- Day-of Assembly: Plan to bake the focaccia fresh for best texture. With these components prepped, all you’ll need to do is assemble, rise, and bake.
More gluten-free breads to try
Did you make this recipe?
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Gluten-Free Blueberry Crumble Focaccia
Ingredients
For the Blueberry Compote:
- 2 cups fresh or frozen blueberries - 300g
- ¼ cup granulated sugar - 50g
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
For the Focaccia Dough:
- 520 g Caputo Fioreglut Gluten-Free Flour - 4 cups
- 480 g warm water (120–130°F) - 2 cups
- 12 g instant yeast - about 4 teaspoons
- 12.5 g granulated sugar - 1 tablespoon
- 12 g kosher salt - 2 teaspoons
- 42 g extra-virgin olive oil - 3 tablespoons
For the Pan:
- 42 g unsalted butter, melted (divided) - 3 tablespoons
For the Crumble Topping:
- ¼ cup gluten-free flour, I used Bob's Red Mill 1-to-1 Gluten-Free Flour (in the blue bag) - 35g
- 2 tablespoons granulated sugar - 25g
- 2 tablespoons light brown sugar - 25g
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter - melted
For the Lemon Glaze:
- ¾ cup powdered sugar, sifted - 90g
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the Compote:
- In a small saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat for about 5 minutes, until the berries release juices. Stir in the cornstarch mixed with water and simmer 2–3 more minutes until thickened. Remove from heat, stir in vanilla, and let cool completely.
Make the Dough:
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, yeast, sugar, and salt. Add warm water and olive oil. Mix on medium speed for 4 minutes. The dough will be sticky and thick.
Assemble and Fold:
- Grease a 9×13-inch baking pan with half the melted butter (1½ tablespoons).
- Transfer dough to the pan and press into an even layer with oiled hands.
- Spread half the cooled compote over the dough.
- Fold the dough like a letter: bring the top edge down over the center, then fold the bottom edge up over that.
- Rotate the dough 90 degrees so it lines up with the shape of the pan, then flip it seam-side down.
- Gently press it back into the pan. Some of the compote may spill out—that’s totally fine. Just do your best to keep most of it tucked inside.
Rise:
- Cover and let rise in a warm spot for 1 to 1.5 hours, or until doubled. Preheat oven to 425°F (220°C) during the last 30 minutes.
Make the Crumble Topping:
- While the dough is rising, make the crumble topping. In a bowl, mix flour, sugars, cinnamon, and salt.
- Add melted butter and mix with a fork until crumbly.
- Chill until ready to use.
Dimple and Top:
- Brush the top of the dough with the remaining melted butter. Then, spoon the remaining compote over the risen dough. Lightly oil your fingers and gently dimple the dough.
- Top with chilled crumble and a few extra blueberries, if desired.
Bake:
- Bake for 30–34 minutes, until the top is golden and edges pull away from the pan.
Make the Lemon Glaze:
- Whisk powdered sugar with 2 tablespoons lemon juice and lemon zest.
- Add more juice as needed for a thick but pourable consistency.
- Drizzle over the slightly cooled focaccia. Let glaze set before slicing.
Notes
- Gluten-Free Flour: Caputo Fioreglut Gluten-Free Flour contains gluten-free wheat starch and is tested to below 20 ppm gluten. It’s safe for most people with celiac disease, but not suitable for those with a wheat allergy.
- Measurements Note: You’ll notice that I listed weight measurements first for the dough ingredients, with volume amounts in parentheses. That’s because I highly recommend using a food scale when making the dough—it’s the most accurate way to get consistent results. For the rest of the recipe, I reversed the format and listed volume measurements first, since those components (like the compote and crumble) don’t require the same level of precision.
- This dough is very sticky — resist the urge to add more flour.
- Storage: Focaccia is best the day it’s made, but leftovers can be stored in an airtight container for 2–3 days or frozen.
Nutrition
