Mixed Berry Sourdough Focaccia Recipe

If you are looking for a delightful, unexpected twist on a classic Italian bread, you absolutely must try this Mixed Berry Sourdough Focaccia. Bursting with the juicy sweetness of fresh berries and the tangy depth of sourdough, this focaccia offers a harmony of flavors and textures that will brighten any brunch or dessert table. The subtle crunch of golden focaccia crust gives way to a moist crumb swirled with homemade mixed berry compote and finished with a delicate vanilla glaze—making it the perfect treat to impress friends or simply indulge yourself. This Mixed Berry Sourdough Focaccia is a true celebration of both fruit and fermentation, inviting you to savor every bite.

Ingredients You’ll Need

For a recipe this enchanting, the beauty lies in its simplicity. Each ingredient plays a crucial role, from the robust sourdough starter that gives the focaccia its signature tang, to the fresh mixed berries that add bursts of color and flavor. Together, they create a stunning, flavorful loaf that’s as beautiful as it is delicious.

• 6 grams sourdough starter: Use a bubbly, active starter about 1 teaspoon to give your dough great rise and complex flavor.
• 60 grams all-purpose or bread flour: About 1/2 cup to help build the levain for the dough’s base.
• 60 grams water: Approximately 1/4 cup for mixing with the starter and flour, setting the levain in motion.
• 120 grams levain ripe: Scant ½ cup of bubbly, active levain for that wonderful sourdough tang and structure.
• 400 grams water: Roughly 1 2/3 cups, hydrates the dough to achieve that soft, airy focaccia texture.
• 40 grams granulated sugar: About 3 tablespoons to lightly sweeten the dough and balance the berries.
• 10 grams salt: Around 1.5 teaspoons to enhance all the flavors beautifully.
• 500 grams bread flour: About 3 ½ cups to create that perfect chewy crumb with great rise.
• 40 grams olive oil: Roughly 3 tablespoons, reserved for the pan, adds a subtle richness and helps create a crisp crust.
• 30 grams unsalted butter: Melted, about 2 tablespoons, for brushing the dough and adding a luscious finish.
• 70 grams blueberries, raspberries, and blackberries: Equal parts to make the vibrant berry compote that’s packed with natural sweetness.
• 50 grams granulated sugar: About 1/4 cup, mixed with berries in the compote to coax out their luscious juices.
• 15 grams lemon juice: Approximately 1 tablespoon, brightens the berry filling with a zesty kick.
• 10 grams cornstarch: Around 1 tablespoon, thickens the compote to a perfect spreadable consistency.
• Pinch of salt: Balances the sweetness in the filling for depth.
• 40 grams blueberries, raspberries, and blackberries: Extra berries for topping, adding texture and freshness before baking.
• 100 grams powdered sugar: About ¾ cup plus 1 tablespoon, for the sweet vanilla glaze finish.
• 20 grams milk: Roughly 1.5 tablespoons to create a smooth glaze.
• 5 grams vanilla extract: About 1 teaspoon, infuses the glaze with warm, aromatic notes.
• Pinch of salt: Elevates the glaze’s sweetness for perfect balance.

How to Make Mixed Berry Sourdough Focaccia

Step 1: Mix the Levain

Begin your journey by mixing 6 grams of your ripe sourdough starter with 60 grams each of water and flour. This simple blend wakes up your yeast and bacteria overnight, resulting in a bubbly and active levain that is the heart and soul of the Mixed Berry Sourdough Focaccia.

Step 2: Combine Dough Ingredients

Take your ripe levain and mix it with 400 grams water, granulated sugar, salt, and bread flour. Stir everything together using a dough whisk or spoon until the dough looks sticky and cohesive. This initial mix may feel a little wet, but that moisture is vital for a beautiful, open crumb.

Step 3: First Rest and Coil Fold

Cover your dough and let it rest for 30 minutes to hydrate the flour fully. Then, wet your hands and perform 4-6 coil folds by gently lifting and folding the dough in the bowl. These folds help strengthen the dough without aggressive kneading, encouraging a lovely stretchy texture for your focaccia.

Step 4: Repeat Coil Folds

Continue with two more rounds of coil folds, each followed by 30 minutes of rest. You will notice your dough transforming—it becomes more elastic and resilient with each fold, a true sign you’re on the right track for that perfect Mixed Berry Sourdough Focaccia crumb.

Step 5: Make the Mixed Berry Compote

While your dough is developing, combine the fresh blueberries, raspberries, blackberries, sugar, lemon juice, cornstarch, and a pinch of salt in a saucepan over medium heat. Gently mash the berries as they cook, forming a thick, luscious compote that will bring incredible flavor and natural sweetness to your focaccia.

Step 6: Final Bulk Fermentation

Let your dough rest uncovered at 78ºF for 2.5-3 hours. You want it to rise about 50-60%, with bubbly edges and a jiggly texture—this signals the yeast is thriving and the dough is airy and ready for shaping.

Step 7: Prepare and Shape

Line your pan with parchment paper and generously coat it with olive oil. Gently transfer your dough and spread it out with your fingers. Layer about a third of the compote over the dough, fold the dough over it, spread more compote, then fold again. This rolling and folding create pockets of fruity goodness inside your focaccia—a delightful surprise in every bite.

Step 8: Proof and Dimple

Let the dough rise in a warm spot for 2-3 hours until doubled and airy. Then, pour melted butter on top and dimple the dough all over with your fingers. Dot the surface generously with extra berries—breaking large berries in half so each slice bursts with color and flavor.

Step 9: Bake and Glaze

Bake at 425ºF for 25-30 minutes until golden and crackly on top. While it bakes, whisk together powdered sugar, milk, vanilla, and a pinch of salt for a smooth glaze. Drizzle this sweet vanilla glaze over the warm focaccia for that finishing touch of elegance and sweetness everyone will adore.

How to Serve Mixed Berry Sourdough Focaccia

Garnishes

Fresh mint leaves or a sprinkle of toasted almonds make beautiful, flavorful garnishes for this Mixed Berry Sourdough Focaccia. The mint adds a refreshing pop that pairs wonderfully with the berries, while almonds lend a buttery crunch that contrasts nicely with the soft bread.

Side Dishes

This fruit-forward focaccia complements creamy cheeses like ricotta or mascarpone perfectly. Spread a little on the side, and you have a stunning and satisfying spread for breakfast, brunch, or an afternoon treat. A cup of herbal tea or sparkling water with lemon also pairs beautifully and refreshes the palate.

Creative Ways to Present

Slice the focaccia into squares or diamonds and serve it on a wooden board adorned with fresh berries and edible flowers. For an extra-special gathering, turn it into a layered dessert by slicing horizontally and adding whipped cream between layers alongside the compote nestled within the dough. The options are endless and utterly delicious!

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Mixed Berry Sourdough Focaccia stored in an airtight container or wrapped loosely in parchment paper and plastic wrap. It stays fresh for 2-3 days at room temperature, perfect for savoring over several mornings or sharing with friends at picnics.

Freezing

You can freeze leftover focaccia by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. Thaw overnight in the fridge before reheating to enjoy that fresh-baked flavor any time you crave it, even weeks later.

Reheating

To bring back the focaccia’s soft interior and crisp crust, reheat slices in a toaster oven or conventional oven at 350ºF for about 8-10 minutes. Avoid microwaving, as that can make the bread chewy instead of delightfully airy.

FAQs

Can I use frozen berries for the Mixed Berry Sourdough Focaccia?

Yes! Frozen berries work well for the compote, just be sure to thaw and drain any excess juice to avoid making the filling too watery.

How long does the recipe take from start to finish?

Because this focaccia uses sourdough fermentation, plan on about 12-16 hours including rests and proofs, but much of that is hands-off time.

Can I substitute all-purpose flour for bread flour?

You can, but bread flour provides more gluten, giving the focaccia better structure and chew. All-purpose will yield a softer crumb but won’t rise quite as much.

Is the Mixed Berry Sourdough Focaccia sweet or savory?

It’s a lovely balance—sweet berries and glaze layered within a mildly tangy sourdough focaccia. Not overly sweet, making it perfect as a breakfast bread or light dessert.

Can I make this focaccia without a sourdough starter?

While a sourdough starter is key to this recipe’s flavor, you might try adapting it with commercial yeast, but the unique depth and texture of the Mixed Berry Sourdough Focaccia comes from the natural fermentation.

Final Thoughts

Making this Mixed Berry Sourdough Focaccia is truly a rewarding experience that blends the rustic charm of sourdough with the vibrant sweetness of fresh berries. Whether you’re baking for loved ones or treating yourself, this focaccia never fails to impress with its tender crumb, bubbly fruit pockets, and irresistible glaze. Give it a try—you might just find a new favorite way to enjoy both bread and berries together!

Print