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Mixed Berry Sourdough Focaccia Recipe

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4 from 10 reviews

  • Author: Leila
  • Total Time: 21 hours 30 minutes
  • Yield: 16 servings

Description

This Mixed Berry Sourdough Focaccia combines the tangy depth of sourdough with the sweet and tart flavors of fresh mixed berries. Featuring a rich, buttery crust and a luscious mixed berry compote filling, this focaccia is both visually stunning and delightfully flavorful. Ideal for breakfast, brunch, or a special dessert, it is made with a slow fermented sourdough levain and baked until perfectly golden and airy, then finished with a sweet vanilla glaze.

Ingredients

Levain

  • 6 grams sourdough starter (bubbly and active, about 1 teaspoon)
  • 60 grams all-purpose or bread flour (about 1/2 cup)
  • 60 grams water (about 1/4 cup)

Focaccia Dough

  • 120 grams levain ripe (bubbly and active, scant ½ cup – can substitute for active sourdough starter)
  • 400 grams water (about 1 ⅔ cups)
  • 40 grams granulated sugar (about 3 tablespoons)
  • 10 grams salt (about 1.5 teaspoons)
  • 500 grams bread flour (about 3 ½ cups)
  • 40 grams olive oil, reserved for the pan (about 3 tablespoons, light tasting)
  • 30 grams unsalted butter, reserved for the pan (melted, about 2 tablespoons)

Berry Compote Filling

  • 70 grams blueberries
  • 70 grams raspberries
  • 70 grams blackberries
  • 50 grams granulated sugar (about 1/4 cup)
  • 15 grams lemon juice (about 1 tablespoon)
  • 10 grams cornstarch (about 1 tablespoon)
  • Pinch of salt

Topping Berries

  • 40 grams blueberries
  • 40 grams raspberries
  • 40 grams blackberries

Vanilla Glaze

  • 100 grams powdered sugar (about ¾ cup plus 1 tablespoon)
  • 20 grams milk (about 1.5 tablespoons)
  • 5 grams vanilla extract (about 1 teaspoon)
  • Pinch of salt

Instructions

  1. Mix Levain: Combine 6 grams of ripe sourdough starter with 60 grams each of water and flour. Cover and ferment overnight at 78ºF (about 10-12 hours) until doubled in size, bubbly, and active. Alternatively, use 120 grams of bubbly sourdough starter.
  2. Mix Dough: In a large bowl, mix the ripe levain with 400 grams water, 40 grams sugar, 10 grams salt, and 500 grams bread flour. Use a dough whisk or spoon to combine until a sticky dough forms. Cover and rest for 30 minutes.
  3. Perform Coil Fold #1: With wet hands, perform 4-6 coil folds to strengthen the sticky dough. To do this, place your hands under the center of the dough, stretch it upwards without tearing, then let it fold back down. Rotate the bowl and repeat. Cover and let rest for 30 minutes.
  4. Perform Coil Fold #2: Repeat the coil folds with wet hands; the dough will feel stronger. Cover and rest for 30 minutes.
  5. Perform Coil Fold #3: Wet hands and perform 3-4 coil folds. Cover and rest for 30 minutes.
  6. Perform Coil Fold #4: Repeat the last coil folds, noting the dough’s strength and elasticity. Cover and rest for 30 minutes.
  7. Make Berry Compote Filling: In a small saucepan, combine 70 grams each of blueberries, raspberries, and blackberries with 50 grams sugar, 10 grams cornstarch, 15 grams lemon juice, and a pinch of salt. Cook over medium heat, mashing the berries and stirring until the mixture thickens and coats the back of a spoon (about 5 minutes). Remove from heat and cool to room temperature.
  8. Finish Bulk Fermentation: Cover and rest the dough at 78ºF for 2.5 to 3 hours until it rises 50-60%, becomes jiggly, and shows scattered bubbles.
  9. Prepare Pan: Line a 12-inch round or 9 by 13-inch metal baking pan with parchment paper (optional if non-stick). Pour 40 grams olive oil into the pan and tilt to coat evenly.
  10. Shape Dough: Transfer dough to the pan and gently spread with fingers. Spoon 1/3 of the berry compote over the surface. Fold one side of the dough toward the center and spread another 1/3 of the filling. Fold the opposite side over and spread the remaining filling. Gently roll or fold the dough into a square shape in the pan center. Cover and optionally refrigerate up to 48 hours before final proof.
  11. Proof Dough: Let dough sit covered at 78-80ºF for 2-3 hours until doubled, puffed, and airy.
  12. Dimple Dough and Add Berries: Gently stretch dough to fill pan edges. Pour 30 grams melted butter on top. Using fingers, dimple the dough thoroughly. Scatter 40g blueberries, 40g raspberries, and 40g blackberries on top, halving large berries.
  13. Bake Focaccia: Preheat oven to 425ºF (or 450ºF if your oven runs cool). Bake for 25-30 minutes until the focaccia is bubbly, crispy, golden brown and registers 200ºF internally. Cool in pan for 5-10 minutes before transferring to a wire rack.
  14. Prepare Sweet Glaze: While baking, whisk together 100 grams powdered sugar, 20 grams milk, 5 grams vanilla extract, and a pinch of salt. Drizzle the warm glaze over the focaccia before serving.

Notes

  • You can substitute 120 grams of active sourdough starter in place of the levain.
  • Maintaining dough temperature at 78ºF is key for fermentation and proofing.
  • Coil folds help develop gluten without intense kneading and keep dough strength.
  • Refrigerating the shaped dough up to 48 hours before proofing enhances flavor complexity.
  • Baking temperature may need adjustment based on your oven’s performance.
  • Handle the dough gently to preserve the air bubbles for best texture.
  • The glaze adds a sweet contrast and can be adjusted in sweetness to taste.
  • Prep Time: 21 hours (including overnight levain and resting times)
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesbyleila.com/mixed-berry-sourdough-focaccia-recipe/