Sourdough Blueberry Focaccia

5 from 2 votes

This Sourdough Blueberry Focaccia pairs soft, fluffy sourdough focaccia bread with sweet blueberries for an easy breakfast or dessert. It’s a deliciously simple way to use your sourdough starter or discard.

Course Bread, Dessert

Cuisine American

Prep Time 20

Cook Time 30

Cool Time 30

Total Time 21

Servings pieces

Calories 185kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
9"x13" aluminum baking pan
Small saucepan
Mixing bowls
Parchment paper
Straight-sided container (optional, for bulk fermentation)

Ingredients

Sourdough Focaccia Dough

1 ¾ cups (420 grams) warm water 80-90℉
½ cup (100 grams) active sourdough starter or "fresh" discard less than 3 days old (may take longer to rise)
4 cups (480 grams) bread flour
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 ¾ teaspoons if using Morton's brand or table salt
4 tablespoons unsalted butter melted (divided)

Blueberry Sauce

4 tablespoons unsalted butter
2 cups blueberries fresh or frozen (frozen may take longer to thicken)
½ cup brown sugar packed
2 tablespoons lemon juice or vinegar
1 teaspoon vanilla extract
¼ teaspoon Diamond Crystal Kosher Salt use ⅛ teaspoon if using Morton's brand or table salt
¼ teaspoon ground cinnamon or 1 teaspoon lemon zest

Icing

½ cup powdered sugar
1 tablespoon unsalted butter melted
½-1 tablespoon whole milk or water
1 teaspoon vanilla extract

Instructions

Feed your starter 6–12 hours before mixing the dough so it’s bubbly and doubled. If you’re using “fresh” discard (less than 3 days old), you can skip this step.
In a large bowl, whisk together the warm water and sourdough starter. Add the flour and salt, then stir until everything is fully combined. The dough will be very wet—more like a thick batter. Cover and let it rest for 15 minutes.
1 ¾ cups (420 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
Wet your hand and perform a series of stretch-and-folds by lifting one edge of the dough and folding it over itself. Turn the bowl 90° and repeat. Do about 16 folds total, circling the bowl several times until the dough starts to feel elastic. Cover and rest for 15 minutes. Repeat this stretch-and-fold process every 15 minutes for a total of 6 sets.
Pour 2 tablespoons of melted butter into a straight-sided proofing container or clean bowl. Transfer the dough into the buttered container, turning it so it’s lightly coated and not sticking. Brush a little of the butter over the top, cover, and let it rise until doubled—about 4–12 hours depending on room temperature.
While the dough rises, melt 4 tablespoons of butter in a small saucepan. Add the blueberries, brown sugar, and lemon juice (or vinegar). Bring to a gentle simmer and cook for 10–15 minutes, squishing some of the berries so they release their juices. When the mixture is thick and syrupy, remove from heat and stir in the vanilla, salt, and cinnamon or lemon zest. Let it cool completely. (It can also be refrigerated overnight.)
4 tablespoons unsalted butter, 2 cups blueberries, ½ cup brown sugar, 2 tablespoons lemon juice or vinegar, 1 teaspoon vanilla extract, ¼ teaspoon Diamond Crystal Kosher Salt, ¼ teaspoon ground cinnamon
Line a 9×13 aluminum baking pan with parchment paper and brush it with the remaining 2 tablespoons of melted butter. Gently transfer the risen dough into the pan and use your fingertips to nudge it toward the edges. If it resists and springs back, cover and let it rest for 10 minutes, then try again.
Cover the dough and let it proof until it’s noticeably puffy and airy—about 2–4 hours. For a tangier flavor, you can refrigerate the dough overnight after spreading it in the pan. Bring it back to room temp and let it finish proofing before baking.
About 20 minutes before baking, preheat your oven to 375°F and place a rack in the center.
Drizzle the cooled blueberry syrup over the dough. Use your fingertips to lightly press it in and create dimples, helping the sauce seep into the dough and redistributing air bubbles.
Bake the focaccia for 30–35 minutes, or until golden brown and cooked through.
While it bakes, whisk together the powdered sugar, melted butter, milk or water, and vanilla until smooth.
½ cup powdered sugar, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, ½-1 tablespoon whole milk or water
Let the focaccia cool in the pan for 10 minutes, then transfer it to a wire rack to cool for another 20 minutes. Cut into squares, drizzle with icing, and enjoy.

Notes

Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw at room temp and warm in the oven before serving.

Nutrition

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