Lemon Blueberry Sourdough Focaccia (Printable Version)

# What You'll Need:

→ Levain

01 - 6g ripe, bubbly and active sourdough starter
02 - 60g all-purpose or bread flour
03 - 60g water

→ Focaccia Dough

04 - 120g ripe, bubbly and active levain (or active sourdough starter)
05 - 400g water
06 - 40g granulated sugar
07 - 10g salt
08 - 9g lemon zest (from 2 lemons)
09 - 500g bread flour
10 - 175g fresh blueberries, divided (125g for folding, 50g for topping)
11 - 40g light-flavored olive oil (for pan)
12 - 30g melted butter (for pan)

→ Crumb Topping

13 - 30g softened unsalted butter
14 - 30g brown sugar
15 - 50g all-purpose flour
16 - 1g salt
17 - 2g ground cinnamon (optional)

→ Lemon Glaze

18 - 100g powdered sugar
19 - 20g freshly squeezed lemon juice
20 - 5g vanilla extract
21 - 1g salt

# How to Make It:

01 - Mix together 6g ripe sourdough starter with 60g water and 60g flour. Cover and let sit overnight at 78°F until doubled in size, bubbly and active (approximately 10-12 hours).
02 - Combine levain with water, granulated sugar, salt, lemon zest and bread flour. Mix until a sticky dough forms. Cover and rest for 30 minutes.
03 - With wet hands, perform 4-6 coil folds by lifting the center of the dough until it releases from the bowl and folding it under itself. Repeat on all sides. Cover and rest for 30 minutes.
04 - Repeat the coil fold process, noting how the dough is strengthening. Cover and rest for 30 minutes.
05 - Add 125g of blueberries on top of the dough. Perform 3-4 coil folds, incorporating the blueberries as you fold. Cover and rest for 30 minutes.
06 - Perform the last set of coil folds, continuing to incorporate the blueberries.
07 - Cover and rest the dough at 78°F for 2.5-3 hours until risen by 50-60%.
08 - Line a 12-inch round or 9 by 13-inch metal baking pan with parchment paper. Pour 40g olive oil into the pan, ensuring the entire bottom is coated.
09 - Transfer the dough to the prepared pan and gently spread it with your fingers without tearing. The dough may not reach the edges yet.
10 - Let the dough rise in a warm environment (78-80°F) for 2-3 hours until doubled in size, puffed up and airy. For cold fermentation, cover and refrigerate for up to 48 hours before this final proof.
11 - Mix softened butter, brown sugar, flour and salt in a small bowl until a thick crumb forms. Set aside.
12 - Gently stretch the proofed dough to fill the pan. Pour 30g melted butter over the dough. Sprinkle with crumb topping and remaining 50g blueberries. Dimple the entire surface with your fingertips.
13 - Preheat oven to 425°F. Bake focaccia for 25-30 minutes until golden brown and internal temperature reaches 200°F. Cool in the pan for 5-10 minutes before transferring to a wire rack.
14 - Whisk together powdered sugar, lemon juice, vanilla extract and salt until smooth. Drizzle over the warm focaccia before serving.

# Handy Tips:

01 - Levain ratios are 1:10:10 for optimal fermentation at 78-80°F.
02 - If substituting active sourdough starter for levain, use the same amount (120g).
03 - For flours with protein content lower than 12.5%, reduce the water quantity.
04 - Choose light-flavored olive oil to avoid overpowering the sweet flavors. Melted butter can be substituted.
05 - Fresh blueberries are essential - frozen berries will add too much moisture and compromise dough structure.

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