Gluten-Free Blueberry Crumble Focaccia
This gluten-free blueberry crumble focaccia is soft, chewy, and just sweet enough—layered with homemade blueberry compote, topped with a buttery crumble, and finished with a tangy lemon glaze. It’s a brunch-worthy twist on classic focaccia that looks stunning and comes together with just one rise.
Print Recipe
Pin Recipe
Rate this Recipe
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
Calories: 212kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 292mg | Potassium: 26mg | Fiber: 1g | Sugar: 13g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.2mg
