Blueberry Sourdough Focaccia
Serves 1245 mins prep30 mins cook
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.
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What you need
Instructions
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!View original recipe