Blueberry Sourdough Focaccia
Serves 12
45 mins prep
30 mins cook
75 mins total
This easy recipe for blueberry focaccia combines active sourdough starter, warm water, flour, salt, and wild blueberries for a delightful sweet treat. It's a creative twist on traditional focaccia bread that's perfect for snacking or serving alongside meals.
0 servings
1: In a large bowl, mix active sourdough starter with warm water until milky. 2: Add the flour and salt and mix until no dry bits remain. 3: Cover and rest (autolyse) for 30 minutes. 4: Start performing stretch and folds every half hour for the first two hours. 5: Cover and let bulk ferment at room temp for about 8 hours or until dough has doubled in size. 6: Preheat oven to 450°F and generously grease a 9x13 baking dish. 7: Gently transfer in the dough, stretching to fit the pan without deflating it. 8: Dimple the dough gently with oiled fingers. 9: Scatter the thawed wild blueberries evenly across the top, pressing a few into the dough. 10: Drizzle lightly with olive oil and sprinkle evenly with sugar. 11: Bake for 25–30 minutes, or until golden brown and crisp on the edges. 12: Let cool for at least 10–15 minutes before slicing and enjoy!
