Blueberry Crumble Focaccia
Blueberry Crumble Focaccia

Blueberry Crumble Focaccia

Made with a hearty whole-wheat base, this focaccia is beautifully sweet and wholesome like a warm berry crumble! If blueberries aren’t easy to access, freeze dried or dried are just as delicious.

Baked delights Oval
PREP TIME2 Hours
COOK TIME25 Minutes
SERVES24 Squares or 12 Slices
TOTAL TIME2 Hours, 25 Minutes

INGREDIENTS:

For the dough:

  • 350g whole wheat bread flour, plus extra for dusting
  • 150g of all-purpose flour
  • 7g dried yeast
  • 7g sea salt
  • ½ teaspoon caster sugar
  • 350 mL of warm water
  • 60g olive oil

Blueberry Jam Topping:

  • 1 cup of freeze dried blueberry slices, or 1 cup of frozen, or fresh blueberries
  • Squeeze of lemon or lime juice
  • ¼-½ cup of water
  • ½ cup white sugar
  • Pinch salt

Crumble Topping:

  • 75g salted or unsalted butter, melted
  • 2 tablespoon maple syrup
  • ½ cup brown sugar
  • ¾ cup oats
  • ¼ cup all-purpose flour
  • Pinch salt

Drizzle:

  • 50g butter
  • 1 cup confectioners sugar
  • Squeeze lime
  • Enough water to get a runny consistency

METHOD:

  1. Mix the flour, yeast, sugar, and salt together in the bowl of a stand mixer and attach the dough hook to the machine. Add the water slowly with the mixer on low slowly speeding up to medium until the dough comes together in a ball around the hook. If dough is too dry and crumbly, add the remaining 25 ml of water.
  2. Continue to mix on medium speed for 6-7 minutes, the dough should be smooth, soft and only slightly sticky.
  3. Cover with a tea towel and leave in a warm place to rise for one hour or until the dough has doubled in size. Generously oil the base of your Krustic Dutch oven.
  4. Deflate the dough, then gently place it into the oiled Dutch oven base. Stretch out roughly to the edges and make sure it’s generally the same thickness all over but don't worry too much about how neat it looks. Cover with the lid and allow to rise for a further 40 minutes until nice and puffy.
  5. To make the blueberry jam: place your blueberries in a pot. Add ¼ cup water, sugar, a squeeze of lime, and mix. Place over a low heat and slowly bring to a simmer. Cook 3-4 minutes until sticky and jammy. If mixture starts to catch on the bottom of the pan add a splash more water. If using fresh berries, you may need to cook for up to 6-7 minutes until they break down and go jammy.
  6. For the crumble topping: mix everything together in a small bowl.
  7. Preheat your oven to 425F. Oil your hands then dimple the surface of the dough, pressing down deeply making marks all over the surface.
  8. Top with the blueberry jam mixture by dolloping spoonful's over the surface. Scatter or spoon the crumble mixture evenly over the top. Press your fingers into the surface again to dimple.
  9. Bake with the lid on for 10 minutes, then remove lid and bake a further 15. Cool for 30 minutes and spoon over the drizzle.
  10. Enjoy warm, or cool completely and cut into squares for a delicious morning or afternoon tea option.
  11. For drizzle: mix everything together in a small bowl, adding tiny amounts of water until reaching a drizzling consistency.
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GALLERY:

NOTES:

  • If you have access to high extraction white flour (a less processed option that’s part-way between white and wholemeal) use this in place of both flours for that delicious hearty natural taste. 
  • If you have time you can make this a full sourdough recipe by using 200 grams of active sourdough starter instead of the yeast.
  • Use any berry, dried, fresh or frozen. Freeze dried are a super quick option and are a great option to have in the cupboard for when the mood strikes!
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