Lemon Blueberry Pull-Apart Sourdough Focaccia

• 份量: 20 servings
• 總時間: 30 minutes

食材

Focaccia

• 500 grams bread flour (4 cups)

• 375 grams water (room temperature (1 and 1/2 cups)

• 75 grams active sourdough starter (fed and bubbly (1/3 cup)

• 15 grams granulated sugar (1 tablespoon)

• 10 grams salt (1 and 3/4 teaspoons)

• 5 grams vanilla extract (1 teaspoon)

Blueberry Compote

• 450 grams blueberries (fresh or frozen (3 cups)

• 60 grams granulated white sugar (1/4 cup plus 1 tablespoon)

• 15 grams fresh lemon juice (1 tablespoon)

• zest of 1 lemon

• 15 grams unsalted butter (1 tablespoon)

• 1 ½ grams salt (1/4 teaspoon)

• Cornstarch Slurry (whisk together before adding to compote)

• 12 grams cornstarch (1 tablespoon plus 1 teaspoon)

• 30 grams water (2 tablespoons)

• 3 grams vanilla extract (1/2 teaspoon)

Lemon Sugar Cornstarch Coating

• 100 grams granulated sugar (1/2 cup)

• 30 grams cornstarch (1/4 cup)

• zest of 1 lemon

Lemon Glaze

• 120 g powdered sugar (1 cup)

• 15 g fresh lemon juice (1 tablespoon)

• 15 g heavy cream (1 tablespoon, optional, if not using you will need more lemon juice)

• 1 teaspoon lemon zest

步驟

DAY 1: MAKE THE DOUGH

In a large bowl, combine the water, active sourdough starter, salt, sugar, and vanilla extract. Mix until the starter has dissolved into the water.

Add the bread flour and mix until no dry flour remains. The dough will look sticky and shaggy at this point, which is completely normal.

Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 1 hour. This rest period allows the flour to fully hydrate before you develop the gluten.

After resting, perform one set of stretch and folds to build strength. Wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat until you have worked all the way around the dough, about 4 to 6 folds total. Do one final slap and fold to get the seam on the top, on the bottom, so you have a smooth surface.

Cover the bowl and let the dough bulk ferment at room temperature for 8 to 12 hours, or until it has at least doubled in size. You are looking for a domed top, visible bubbles throughout, and a puffy, jiggly texture. Timing will vary based on the temperature of your kitchen.

MAKE THE COMPOTE (recommended night before)

In a small bowl, whisk together the cornstarch, 2 tablespoons of water, and vanilla extract until smooth. Set the slurry aside while the compote cooks.

In a medium saucepan over medium heat, combine the blueberries, sugar, lemon juice, lemon zest, salt, and butter. Cook, stirring occasionally, until the blueberries break down and release their juices, about 5 to 8 minutes. If using frozen blueberries, allow an extra minute or two as they release more liquid.

Pour in the cornstarch slurry and stir constantly for 1 to 2 minutes until the compote thickens. Remove from heat, let cool slightly, then cover and refrigerate overnight. The compote must be fully cooled and thick before dipping your dough balls.

DAY 2: SHAPE, RISE, AND BAKE

Remove the compote from the refrigerator and allow it to come to room temperature while you prepare your pan and coating.

Line a 9x13 inch metal baking pan with parchment paper and grease generously with butter or cooking spray.

In a shallow bowl or plate, whisk together the granulated sugar, cornstarch, and lemon zest for the coating. Set aside.

Dump the proofed dough out onto a greased surface. Pinch off a golf ball sized chunk of dough and, working with one piece at a time, dip it into the cooled blueberry compote and coat generously on all sides. Immediately roll it in the lemon sugar cornstarch mixture until fully coated, then place it in the prepared pan. Repeat until all the dough has been used, arranging the pieces so they are touching each other in the pan.

Cover the pan loosely with plastic wrap or a bag/lid and let rise at room temperature for 1 to 2 hours, until the pieces have puffed up, grown together, and jiggle gently when you shake the pan.

Preheat your oven to 425°F (220°C). Once the dough has completed its second rise, dimple the surface by pressing your fingers firmly into the dough all over.

Bake for 20 minutes. Remove the pan from the oven and spoon any remaining blueberry compote generously over the top, spreading it into the crevices between the pieces.

Return the pan to the oven and bake for an additional 10 minutes, or until the internal temperature reaches 200 to 205°F and the edges are deep golden brown. If the top is browning too quickly at any point, tent loosely with foil. Cool in the pan for 10 minutes.

While the focaccia cools, make the lemon glaze. Sift the powdered sugar into a bowl. Add the lemon zest and lemon juice one tablespoon at a time, whisking until smooth and thick. Add the optional heavy cream and whisk to combine. The glaze should drizzle slowly off a spoon. A thick glaze is what gives you that satisfying crackly shell once it sets.

Drizzle the lemon glaze generously over the warm focaccia, making sure every piece gets covered. Let the glaze set for a few minutes before serving. It will harden into a crackly finish as it cools.

Pull apart and enjoy. Each piece is fluffy, jammy, and fully loaded with lemon blueberry flavor.