If you’re on the hunt for a show-stopping yet utterly scrumptious treat, look no further than this Mixed Berry Sourdough Focaccia. This delightful creation marries the tangy depth of tangy sourdough with the juicy sweetness of fresh mixed berries, all baked into a gorgeous golden crust that’s crispy on the outside and wonderfully tender inside. It’s like a berry-laden hug in bread form, perfect for breakfast, brunch, or an elegant dessert. The balance of tartness and sweetness, coupled with the rustic sourdough flavor, makes this dish an absolute winner in both taste and texture. Trust me, once you try this Mixed Berry Sourdough Focaccia, it will become a beloved staple in your baking repertoire!

Mixed Berry Sourdough Focaccia Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple yet crucial ingredients, you’ll craft a Mixed Berry Sourdough Focaccia that bursts with flavor and boasts an irresistible texture. Each item plays a pivotal role—from developing that signature sourdough tang to ensuring the berries shine bright and juicy in every bite.

Sourdough starter (6 grams): Make sure it’s bubbly and active to give your focaccia its signature rise and tang.

All-purpose or bread flour (60 grams plus 500 grams): Provides structure and chewiness; bread flour will give a bit more elasticity.
Water (60 grams plus 400 grams): Hydrates the flour to create the perfect sticky dough texture.

Levain (120 grams): Adds strength to the dough’s fermentation and flavor.
Granulated sugar (40 grams plus 50 grams): Balances the sourness and sweetens the berry compote beautifully.

Salt (10 grams plus a pinch): Enhances all the flavors and controls fermentation.
Olive oil (40 grams): Light-tasting oil used to coat the pan and adds moistness.
Unsalted butter (30 grams): Melted and drizzled to add richness and a golden finish.

Mixed berries (various amounts): Blueberries, raspberries, and blackberries bring vibrant color and juicy sweetness.
Lemon juice (15 grams): Brightens the berry compote for a fresh, zesty note.
Cornstarch (10 grams): Thickens the berry compote to the perfect consistency.

Powdered sugar (100 grams): For the luscious vanilla glaze that ties the whole focaccia together.
Milk (20 grams): Softens the glaze, making it smooth and drizzly.
Vanilla extract (5 grams): Infuses a warm, aromatic sweetness to the glaze.

How to Make Mixed Berry Sourdough Focaccia

Step 1: Prepare Your Levain

The very first step is getting your levain ready overnight. Mixing 6 grams of your active sourdough starter with equal parts flour and water, you’ll let it bubble away at a cozy temperature for about 10 to 12 hours until nicely doubled and lively. This bubbling levain is the magical agent that sets the perfect base and flavor for your Mixed Berry Sourdough Focaccia.

Step 2: Mix the Dough

Once your levain is perfectly active, combine it with water, sugar, salt, and the main batch of bread flour. Mix everything with a sturdy dough whisk or spoon until you form a beautifully sticky dough. Cover it up and let it rest to hydrate all the flour—this rest period is key for developing texture.

Step 3: Perform Coil Folds

This dough is on the sticky side, so wet your hands and gently perform 4 to 6 coil folds. Imagine pulling the dough gently from the middle and letting it slouch back—this technique strengthens the gluten without toughening the dough. Repeat this folding and resting sequence four times, noticing how the dough transforms into a much stronger and silkier ball. Patience here really pays off for a focaccia with exceptional airy crumb!

Step 4: Make the Berry Compote Filling

In a small saucepan, you’ll combine your blueberries, raspberries, blackberries, sugar, cornstarch, lemon juice, and a pinch of salt. Over medium heat, mash and whisk until the mixture thickens to coat the back of a spoon—this glorious compote is the jewel in the crown of your Mixed Berry Sourdough Focaccia, infusing every bite with juicy, sweet-tart bursts.

Step 5: Bulk Fermentation and Pan Prep

Allow your dough to ferment further until it’s risen by about 50-60%, bubbly, and jiggly. Meanwhile, prep your baking pan by lining it with parchment and coating it with olive oil. This step ensures the focaccia won’t stick and bakes up with a gorgeous crispy bottom crust.

Step 6: Shape and Layer the Dough with Filling

Transfer your dough gently into the pan and spread it with fingers. Here’s the fun part—layer about one-third of your berry compote, fold one side of the dough over, add more filling, fold the other side, and top with the last bit of compote. The result is a beautifully layered, square centerpiece resting snugly in your pan. You can even refrigerate the dough at this point for up to 48 hours, giving those flavors more time to marry beautifully.

Step 7: Proof and Dimple

Let your dough rise in a warm spot until it looks puffed, airy, and doubled. Then spread it gently to fill your pan and pour melted butter on top before giving it those classic focaccia dimples with your fingers. This step creates those irresistibly crisp pockets of dough where butter and berries meet. Scatter extra fresh berries on top, halving larger ones for a beautiful presentation and added fresh flavor.

Step 8: Bake and Glaze

Bake your Mixed Berry Sourdough Focaccia at 425ºF for about 25 to 30 minutes until it is golden and bubbly, with an internal temperature around 200ºF. While it’s baking, whisk together powdered sugar, milk, vanilla, and a pinch of salt to make a silky glaze. Drizzle the glaze over your warm focaccia to add a final touch of sweetness and a delicate aroma that will have everyone asking for seconds.

How to Serve Mixed Berry Sourdough Focaccia

Garnishes

For an eye-catching finish, sprinkle a few fresh mixed berries and a light dusting of powdered sugar. A small handful of fresh mint leaves or edible flowers can elevate the presentation further and add a refreshing contrast to the sweetness.

Side Dishes

This Mixed Berry Sourdough Focaccia pairs wonderfully with cream cheese or mascarpone on the side for spreading, especially for brunch. It also complements a light cup of herbal tea or a fruity white wine for an afternoon treat.

Creative Ways to Present

Try serving slices of this focaccia alongside a bowl of vanilla yogurt or homemade whipped cream for a decadent dessert. For a morning twist, cut into squares and stack with layers of ricotta and honey for a stunning berry focaccia parfait experience.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Mixed Berry Sourdough Focaccia wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. The crust may soften slightly but will still be delicious.

Freezing

Slice and freeze your focaccia in an airtight container or freezer bag for up to one month. To prevent freezer burn, place parchment paper between slices. When you’re ready for a treat, simply thaw at room temperature or warm gently in the oven.

Reheating

Reheat slices in a preheated oven at 350ºF for 5-8 minutes until warmed through and slightly crisped. Avoid microwaving if you want to preserve the focaccia’s lovely texture and crisp edges.

FAQs

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

Yes, but it’s best to thaw them and drain excess moisture to prevent the dough from becoming soggy. Fresh berries do give the best texture and flavor, though.

Can I substitute the sourdough starter with commercial yeast?

While you could, sourdough starter offers a unique tangy complexity and texture that commercial yeast cannot fully replicate. Using commercial yeast will alter the flavor and crumb.

How long does the dough need to proof before baking?

The dough should be allowed to proof until doubled in size, roughly 2 to 3 hours in a warm environment around 78ºF to 80ºF for optimal airy texture.

Is the Mixed Berry Sourdough Focaccia sweet or savory?

It’s a lovely balance of both—tangy sourdough dough enriched with sweet-tart mixed berries and a light vanilla glaze finishes it with a delicate sweetness.

Can this focaccia be made gluten-free?

Because this recipe relies heavily on gluten development, it would require significant tweaking to be gluten-free, including alternative flours and binders. It’s best to stick to the traditional flour for best results.

Final Thoughts

Baking this Mixed Berry Sourdough Focaccia is like inviting a burst of sunshine and berry sweetness right into your kitchen. It’s rewarding, delicious, and perfect for sharing special moments with loved ones. Don’t hesitate to dive in and let the tantalizing combination of tangy sourdough and juicy berries steal the show at your next brunch or dessert table. Happy baking!