Blueberry Sourdough Focaccia Bread

Ingredients-

75 grams of bubbly, active sourdough starter

375 grams of warm water

25 grams of honey

500grams of bread flour

12 grams of fine table salt

2 tablespoons of extra virgin olive oil

Toppings-

3 tablespoons melted butter (unsalted or salted will do)

3 Tablespoons of white granulated sugar mixed with 2 teaspoons of cinnamon and a dash of salt

about 1 cup of blueberries

Steps-

The Night Before-

1. in a large bowl stir together the sourdough starter, water and honey. Add in the bread flour and salt and mix unitl combined. Use your hands to gather the dough together so you have a sticky, wet dough ball.

2. Cover the bowl with plastic wrap and let the dough rest for 1 hour.

3. Next, use floured hands to work the dough into a ball again. The dough will be sticky! Place the dough ball in a lightly oils bowl with high sides and then cover again. Let the dough rise on your counter top overnight or 12-14 hours.

The Next Morning-

1. Oil a 9x13 inch metal baking pan with 2 tablespoons of olive oil (be sure to spread the oil all over the pan). With oiled hands, gently place your dough into the pan. Flip it over and make sure it is coated with oil on both sides. Don’t stretch the dough yet! Now let it rest for 1 1/2 to 2 hours in a warm spot.

2. Preheat your oven to 425F. Right before baking use your finger tips to dimple the dough while simultaneously stretching the dough outwards to the edges of the pan. Brush the top of the dough with melted butter and the sprinkle/lightly press the blueberries all over the top of the bread. Sprinkle it generously with the cinnamon and sugar blend.

3. Bake the focaccia in the center of the oven for 25-28 minutes or until godlen brown on both sides. Once baked remove the bread immediately from the pan and place it on a wire rack. Let it rest about 15 minutes before enjoying. Serve on its own, on a cheese plate with soft goat cheese or brie, or even with breakfast beside a bowl of greek yogurt.