Blueberry Crumble Sourdough Focaccia
Blueberry Crumble Sourdough Focaccia

Blueberry Crumble Sourdough 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
TOTAL2 Hours, 25 Minutes

INGREDIENTS:

For the dough:

  • 350 grams bread or all-purpose flour,plus extra for dusting
  • 150 grams of all-purpose flour
  • 7 grams dried yeast
  • 7 grams sea salt
  • ½ teaspoon caster sugar
  • 350 mls of warm water
  • 5 tablespoons olive oil

Blueberry Jam Topping:

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

Crumble Topping:

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

Drizzle:

  • 50 grams 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.
  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 fouled in size. Generously oil the base of your Krustic dutch oven.
  4. Punch the dough down then pull out and place into the oiled Krustic. Stretch out roughly to the edges and make sure it’s generally the same thickness all over but dont 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. Preheat your oven to 425F. Oil your hands then dimple the surface of the dough, pressing down deeply making marks all over the surface.
  6. Top with the blueberry jam mixture by dolloping spoonfuls over the surface. Repeat with spoonfuls of the crumble mixture. Press your fingers into the surface again to dimple.
  7. 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.
  8. Enjoy warm, or cool completely and cut into squares for a delicious morning or afternoon tea option.
  9. 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.
  10. For the crumble topping: mix everything together in a small bowl.
  11. For drizzle: mix everything together in a small bowl, stirring until a drizzling consistency

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. 
  • 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!