Blueberry Sourdough Focaccia

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!