Description
Lemon Blueberry Sourdough Focaccia is a delightful combination of tangy lemon and sweet blueberries, baked to perfection.
Ingredients
Scale
- 75 grams Sourdough Starter, bubbly and active
- 400 grams Water Warmed to 90 degrees F
- 25 grams Honey, or substitute with corn syrup, maple syrup, glucose, or omit
- 500 grams Bread Flour
- 10 grams Salt
- 35 grams Olive Oil
- 16 ounces fresh or frozen blueberries
- 1 ounce Butter, unsalted
- 6 ounces Water
- 2 ounces Sugar, or substitute with coconut sugar
- 1/41/2 teaspoon Salt
- 1 ounce ClearJel, or substitute with cornstarch
- 1 ounce Cold Water
- 2 Tablespoons Lemon Juice
- 11/2 teaspoon Lemon Zest
- 1/4 cup All Purpose Flour, or substitute with wheat flour
- 1/8 cup Sugar, or substitute sugar to taste
- 3 Tablespoons Soft Butter
Instructions
- Mix the Dough: Start by whisking together the sourdough starter, warm water, honey, bread flour, salt, and olive oil until they form a wet, shaggy dough. Do not overmix; it is acceptable for the dough to remain rough.
- First Rise: Cover the dough with a cloth and let it sit at room temperature for 6 to 12 hours. The dough should puff up and double in size as it ferments.
- Shape the Focaccia: Gently turn the dough onto an oiled surface and stretch it into an even rectangle, ensuring it remains soft and pillowy.
- Second Rise: Transfer the shaped dough into the greased baking pan. Cover with a cloth again, allowing it to rise until puffy and slightly bubbly, about 1 hour.
- Top with Blueberries: Sprinkle the blueberries generously on top of the dough. Press them in gently without smashing them and avoid overcrowding, as too many blueberries can lead to a soggy focaccia.
- Drizzle Honey & Salt: Drizzle honey over the blueberries and sprinkle sea salt on top, balancing the sweet and salty flavors.
- Bake to Perfection: Preheat your oven and place the focaccia inside. Bake for about 25 minutes, watching for a golden brown color. If it becomes too brown, cover it with foil to prevent burning.
- Cool & Serve: Allow the focaccia to cool in the pan for a short time, then transfer it to a wire rack. Let it cool to maintain its bottom texture. Once cooled, slice into even pieces for serving.
Notes
- Storage Tips: Store tightly wrapped at room temperature for 1 to 2 days, or refrigerate for longer freshness. Reheat in a toaster oven for maximum crispiness.
- Expert Tips: Use a bubbly starter for the best rise and flavor in the dough. Allow time for long fermentation to develop taste. It is best to cool the filling before adding it to the dough. Sufficient butter and oil are crucial for achieving a crispy bottom.
- Reheating Instructions: Reheat in a toaster oven at a moderate temperature, checking periodically until warmed through.
- Serving Suggestions: This focaccia pairs well with vanilla ice cream and can be served warm as a breakfast treat. It also complements coffee or tea perfectly.
- Recipe Variations: You can add different fruit fillings like raspberries or peaches, or replace lemon with orange for a citrus twist. A mix of berries can create a berry medley version.
- Ingredient Notes: Use an active sourdough starter for the best results. You may substitute blueberries with raspberries or chopped strawberries if preferred. For best flavor, utilize organic lemons for lemon zest to avoid pesticides.
Nutrition
- Calories: 188
- Sugar: 2g
- Sodium: 326mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: Not specified