Uploaded June 2025 | Updated September 2026, 1 week ago

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Blueberry Focaccia
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*Dough*
280g bread flour
70g AP flour
70g sourdough starter
250g water
10g olive oil
7g salt
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*Streusel*
30g butter
15g Icing sugar
50g low protein flour
➡️ mix everything up to crumbly texture
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*Toppings*
Blueberries
Streusel
Lemon curd
Melted butter
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*Process*
➡️ Mix everything up and set aside for 30mins
➡️ Make coil fold every half an hour until dough is smooth
➡️ Total bulk proof 4hr at 28C or until dough is puffy
➡️ cold retard the dough overnight (optional)
➡️ next day, bring the dough out from fridge. Transfer to greased pan (9”x11”), spread the dough to fill the pan
➡️ Proof until dough almost double
➡️ Drizzle melted butter and dimple the dough
➡️ Add blueberries and streusels as topping
➡️ Bake at 230C for 20-25mins
➡️ drizzle lemon curd and serve hot