Blueberry Sourdough Focaccia

two slices of sourdough focaccia on a wooden cuttingboard

This blueberry sourdough focaccia is loaded with blueberries, the juice from the berries creates this crunchy caramel at the base of the focaccia. It's sweet, it's juicy, it's crunchy, and has that sourdough flavor that balances everything out.

Print Recipe

CourseBaking, Side Dish, Sides

CuisineAmerican

Keywordbread

Prep Time1 6

Cook Time25

Servings

Calories339kcal

Equipment

Ingredients

Dough Base

250 Grams Sourdough Starter Freshly Fed is Ideal!
520 Grams Bread Flour
440 Grams Water
16 Grams Salt
2 tbs Dried Blueberry Powder Optional, adds a blueberry flavor directly into the dough
1 tbs Blue Spirulina Optional, helps make the dough extra blue while adding antioxidants
5 tbs Olive Oil Plus extra for lining the parchment paper

Toppings

1 ½ Cups Blueberries Fresh or frozen works
½ Cup Sugar

Instructions

Mix together the starter, flour, blueberry powder, blue spirulina, salt, and water together
Let rest for 30 Minutes
Stretch and fold the dough about every 30 minutes for 2 hours (for 4 stretches and folds)
Let dough rest for 2-3 hours (or until it has increased in size by 50%)
Put dough in well-oiled pan (2-3 tbs of olive oil) lined with parchment paper, stretching the dough to fit the pan
Add a generous amount of olive oil to the surface of the dough (2-4 tbs olive oil) and dimple the surface
Toss the blueberries in the sugar*
Add the sugared blueberries to the surface of the focaccia, pressing them into the dough.
Sprinkle any excess sugar over the focaccia. This helps create a crunchy and caramelly crust.
Place in refrigerator overnight
The next day preheat the oven to 430F
Remove the bread from the refrigerator and bake it immediately, don't let it get to room temperature before baking (or you'll risk overproving)
Bake for 20-25 minutes or until the middle looks golden brown
Remove it from the baking sheet and place on a cooling rack.
Wait for it to fully cool before cutting into it, the release of steam can result in a gummy bread.

Notes

Love floral food?
Try adding 1 tablespoon of dried lavender flowers to the blueberries right before you add the sugar and place it over the dough. Blueberry lavender focaccia is so lovely!

Nutrition