Blueberry Sourdough Focaccia

Baked fresh early Thursday morning, truly as fresh as it gets.

If you can, we highly recommend Thursday pickup or delivery. Friday will still be great.

Approx. 750g

Soft. Pillowy. Golden at the edges.

And bursting with sweet blueberry flavor.

Baked fresh in Weatherford by The Holmestead, this blueberry focaccia starts with their fermented dough base and turns into something soft, bright, cozy, and just sweet enough.

It gives blueberry muffin energy, but with the fluffy, golden-edged texture of focaccia. Perfect for breakfast, brunch, coffee, snack plates, or tearing into straight from the counter.

These sweet focaccias are a best seller for The Holmestead for a reason.

What makes it different

Focaccia should feel indulgent but still honest. This one is long-fermented before being pressed into pans and baked until soft, pillowy, and golden at the edges.

The blueberry flavor adds a sweet, fruit-forward finish, while the fermented dough keeps it from feeling one-note or overly sugary.

It’s tender without being greasy. Structured without being dense. And surprisingly satisfying for something so fluffy.

How we love to enjoy it

Warmed slightly with butter

Served with coffee or tea

Added to a brunch spread

Turned into French toast

Served with yogurt, honey, or fresh fruit

Enjoyed as-is for breakfast, dessert, or a sweet little snack

Storage & freshness tips

Best enjoyed within 2–3 days at room temperature. Store loosely wrapped.

For longer storage, slice and freeze early, then warm in the oven to bring back that fresh-baked softness.

A note on values

"We remain committed to tackling food insecurity and cultural detachment from real food, providing quality produce and educational opportunities to the DFW community with intentions to expand into other exciting areas in the future such as transitional housing, faith based care, and employment to aging out foster care women" — Allison & Josh Holmes