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Mixed Berry Sourdough Focaccia Recipe

Mixed Berry Sourdough Focaccia Recipe
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★★★★★

5.1 from 27 reviews

This Mixed Berry Sourdough Focaccia combines the tangy depth of traditional sourdough with the sweetness and tartness of fresh mixed berries, creating a delightful, airy, and flavorful bread. Enhanced with a luscious berry compote filling and topped with a sweet vanilla glaze, this focaccia is perfect as a unique breakfast, brunch treat, or dessert.

Ingredients

Scale

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)
  • Alternatively, 120 grams ripe levain (bubbly and active, scant ½ cup) or active sourdough starter

Dough

  • 400 grams water (about 1 ⅔ cup)
  • 40 grams granulated sugar (about 3 Tablespoons)
  • 10 grams salt (about 1.5 teaspoons)
  • 500 grams bread flour (about 3 ½ cups)

For the Pan

  • 40 grams olive oil, reserved for the pan (about 3 Tablespoons, light tasting)
  • 30 grams unsalted butter, melted and reserved for the pan (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 water and 60 grams flour. Cover and let sit overnight at 78ºF (about 10-12 hours) until it doubles in size and becomes bubbly and active. Alternatively, you can substitute 120 grams of bubbly sourdough starter for this step.
  2. Mix Dough: In a large bowl, mix together the ripe, bubbly levain with 400 grams water, 40 grams granulated sugar, 10 grams salt, and 500 grams bread flour using a dough whisk or spoon until a sticky dough forms. Cover with plastic wrap or a bowl cover and let rest for 30 minutes.
  3. Coil Fold #1: Remove the cover and perform 4-6 coil folds. Wet your hands with water to manage the sticky dough. Place hands under the center of the dough and gently stretch up until the dough releases from the bottom of the bowl. Let it fall back under itself. Repeat on both sides and rotate the bowl to continue. Cover and rest for 30 minutes.
  4. Coil Fold #2: Wet your hands again. Repeat the coil fold process, noticing the dough becoming stronger and more elastic. Cover and rest for another 30 minutes.
  5. Coil Fold #3: Perform 3-4 coil folds once more, then cover and rest for 30 minutes.
  6. Coil Fold #4: Complete another set of coil folds, feeling the dough’s strength and development. Cover and proceed.
  7. Make 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 berries to release juices and whisking continuously until thick and coating the back of a spoon, about 5 minutes. Remove from heat and cool to room temperature.
  8. Finish Bulk Fermentation: Cover the dough and let it rise at 78ºF for 2.5 to 3 hours until it increases by 50-60%, showing scattered bubbles at the edges and a jiggly texture.
  9. Prepare the Pan: Line a 12-inch round or 9×13-inch metal baking pan with parchment paper unless non-stick. Pour 40 grams olive oil into the pan and swirl to coat the bottom evenly.
  10. Shape the Dough: Transfer the dough to the prepared pan. Gently spread it with your fingers. Spoon about one-third of the compote filling evenly over the surface. Fold one side of the dough toward the center and spread another third of the filling. Fold the opposite side over and spread the remaining filling over the dough. Roll or fold the dough into a rough square in the center of the pan. Cover and optionally refrigerate for up to 48 hours before proofing and baking.
  11. Proof the Dough: Cover and let the dough rise in a warm environment (78-80ºF) for 2-3 hours until doubled in size, puffed, and very airy.
  12. Dimple the Dough: After proofing, gently spread the dough to fill the pan edges. Drizzle 30 grams of melted butter on top. Use your fingers to make dimples all over the dough. Evenly scatter 40 grams each of blueberries, raspberries (halved if large), and blackberries on top.
  13. Bake Focaccia: Preheat the oven to 425ºF (increase to 450ºF if your oven bakes cool). Bake the focaccia for 25-30 minutes until it is bubbly, crispy, and light golden brown on top. The internal temperature should reach 200ºF. Let cool in the pan for 5-10 minutes before transferring to a wire rack.
  14. Make Sweet Glaze: While the focaccia bakes, whisk together 100 grams powdered sugar, 20 grams milk, 5 grams vanilla extract, and a pinch of salt until smooth. Drizzle the glaze over the warm focaccia before serving. Enjoy!

Notes

  • The levain can be substituted with an equivalent amount of active sourdough starter if preferred.
  • The coil fold method strengthens the dough without heavy kneading and is critical for texture development.
  • Refrigerated fermentation allows for flexible timing and can improve flavor development up to 48 hours.
  • For best results, use fresh, ripe berries for the filling and topping; frozen can be used but may change texture.
  • Adjust sugar amounts in the compote and glaze to personal taste if you prefer a sweeter or less sweet focaccia.
  • Testing internal temperature with a thermometer ensures perfect bake without over or undercooking.
  • The vanilla glaze adds sweetness and contrast but can be omitted for a less sweet version.

Nutrition

Keywords: sourdough focaccia, mixed berry focaccia, sourdough bread, berry compote bread, sweet focaccia, levain bread, homemade focaccia

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