Print

Mixed Berry Sourdough Focaccia Recipe

Mixed Berry Sourdough Focaccia Recipe
Print Recipe

★★★★★

4.8 from 18 reviews

This Mixed Berry Sourdough Focaccia combines the rustic charm of sourdough bread with the vibrant sweetness of fresh berries and a delicate vanilla glaze. Perfectly chewy with a tender crumb and topped with juicy blueberries, raspberries, and blackberries, this unique sweet focaccia is an excellent treat for brunch, dessert, or an afternoon snack.

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)

Dough

  • 120 grams levain ripe (bubbly and active, scant ½ cup – can also substitute for active sourdough starter)
  • 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)

Pan Preparation

  • 40 grams olive oil, reserved for the pan (about 3 Tablespoons, light tasting)
  • 30 grams unsalted butter, reserved for the pan (melted, about 2 Tablespoons)

Berry 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

Additional Topping

  • 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 leave at 78ºF overnight (10-12 hours) until doubled in size and bubbly. Alternatively, use 120 grams of bubbly sourdough starter as a substitute.
  2. Mix Dough: In a large bowl, mix ripe 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 and let rest for 30 minutes.
  3. Coil Fold #1: Remove cover and perform 4-6 coil folds by wetting hands, lifting dough from the middle, and folding it over itself. Repeat for all sides, then cover and rest for 30 minutes. The dough will be sticky but will strengthen through folding.
  4. Coil Fold #2: Wet hands again and repeat the coil folds. Cover and rest for 30 minutes. You’ll notice the dough is becoming stronger.
  5. Coil Fold #3: Perform 3-4 coil folds with wet hands. Cover and rest 30 minutes to continue strengthening dough.
  6. Coil Fold #4: Repeat the coil folds one last time, observing the dough’s development. Cover and rest 30 minutes.
  7. Make Compote Filling: In a small saucepan, combine 70 grams each of blueberries, raspberries, and blackberries, 50 grams sugar, 10 grams cornstarch, 15 grams lemon juice, and a pinch of salt. Cook over medium heat, mashing berries and stirring until thickened (about 5 minutes). Set aside to cool to room temperature.
  8. Finish Bulk Fermentation: Cover dough and let rise at 78ºF for 2.5-3 hours until it has increased by 50-60%, with bubbles and a jiggly texture.
  9. Prepare Pan: Line a 12-inch round or 9×13-inch metal baking pan with parchment paper (optional if non-stick). Pour 40 grams of olive oil and coat the bottom evenly.
  10. Shape Dough and Add Filling: Transfer dough to pan and gently spread with fingers. Spoon 1/3 of the berry filling over the surface. Fold one side toward center, spread another 1/3 of filling. Fold opposite side over and spread remaining filling. Fold dough into a square in the pan’s center. Cover and optionally refrigerate up to 48 hours before proofing.
  11. Proof Dough: Cover dough and let rise in a warm 78-80ºF environment for 2-3 hours until doubled, airy, and puffed.
  12. Dimple Dough and Add Toppings: Gently spread dough to fill pan edges. Pour 30 grams melted butter over the dough. Use fingers to dimple the dough thoroughly. Top with 40 grams each of blueberries, raspberries, and blackberries (breaking larger berries in half).
  13. Bake Focaccia: Preheat oven to 425ºF (increase to 450ºF if your oven runs cool). Bake focaccia 25-30 minutes until bubbly, golden brown, and internal temperature reaches 200ºF. Cool in pan 5-10 minutes before transferring to a wire rack.
  14. Prepare Glaze and Serve: While baking, whisk together 100 grams powdered sugar, 20 grams milk, 5 grams vanilla extract, and a pinch of salt until smooth. Drizzle glaze over warm focaccia. Enjoy fresh.

Notes

  • The sourdough starter and levain should be bubbly and active to ensure proper fermentation.
  • Coil folds strengthen the dough’s gluten structure while maintaining hydration and lightness.
  • You can refrigerate the shaped dough up to 48 hours before the final proof to develop flavor.
  • If your oven temperature is inaccurate or runs cool, adjust by increasing bake temperature to 450ºF.
  • Breaking larger raspberries and blackberries in half helps distribute fruit more evenly on top.
  • The focaccia is best enjoyed the same day but can be stored wrapped at room temperature for 1-2 days.
  • Use light tasting olive oil to keep flavors balanced and not overpower the berries.

Nutrition

Keywords: sourdough focaccia, mixed berry bread, sweet focaccia, sourdough bread, berry compote, vanilla glaze, brunch bread, fermented bread, coil fold bread

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