Blueberry Crumble Sourdough Focaccia Bread

Spring calls for fruity everything and this Blueberry Crumble Sourdough Focaccia Bread is an absolute dream! Think juicy blueberry crumble layered with soft sourdough bread and a sweet vanilla glaze. This flavor combo is INCREDIBLE.

Every time I share a sweet sourdough focaccia bread recipe you all go nuts over it, so here I am back with another one! I know I say it every time, but this may just be my all time favorite yet…

If you love a good berry crumble then you will absolutely love this. It starts with that classic soft and chewy sourdough focaccia dough. Use my recipe or your own if you have one you love. Top it with a simple and juicy blueberry filling, an insane amount of buttery crumble topping and then finish it all off with a little glaze.

This bread is perfect to serve for brunch at Easter, with your afternoon coffee or even as a desert! You can make the dough ahead of time and keep it in the fridge for a couple days. Simply pull it out a few hours before you want to bake it, add the topping then bake it and serve warm. I dare you not to fall in love as the smell of it baking fills up your kitchen!

Tips for Making Blueberry Crumble Sourdough Focaccia Bread

1. Use an active sourdough starter at its peak. This will yield the fluffiest sourdough focaccia bread. I recommend feeding your starter a 1:5:5 ratio about 8-10 hours before you make the focaccia bread. You will know it is at its peak when it is flat on top and no longer domed with lots of bubbles at the surface.
2. Be sure to let the dough bulk ferment long enough. If you under ferment your dough, it will be dense and gummy. Bulk fermentation should take a minimum of 5 hours and may take up to 8. You will know its done when it has close to doubled in size and is no longer sticky to the touch.
3. This focaccia bread is best baked in a baking dish that is larger than 9×13. Because of all the toppings, you want the dough to be on the thinner size or it will not cook all the way through.

Blueberry Crumble Sourdough Focaccia Bread Ingredients

Flour– This bread can be made with bread flour or unbleached all purpose flour.

Sourdough Starter- Use a nice and healthy active sourdough starter.

Butter- You can use unsalted or salted butter. I always like to use salted in my recipes for extra flavor.

Salt– This is a necessity when making any sourdough. I use Himalayan Pink Salt.

Blueberries– Fresh or frozen work for this recipe. I always keep frozen on hand for recipes because they accessible year round.

Brown Sugar– Every good crumble uses brown sugar for sweetness and a rich flavor.

Oats– These are optional, but I always love to add oats to my crumble for texture and a slightly nutty flavor.

Cinnamon– Just a touch of cinnamon is added to the crumble topping.

Cornstarch– I use this as a thickener in the blueberry filling. You can sub this with flour if you’d like.

Powdered Sugar– This is just for the glaze. You can make this bread without the glaze, if you want it slightly less sweet.

The Steps

Make The Dough

1.Start by mixing together the water, and sourdough starter in a large bowl. Then add in the 2 tbsp melted butter, flour and salt. Stir with wooden spoon or dough whisk until no dry flour remains and you have a shaggy dough.

2. Cover the bowl with a tea towel and let rest for 30 minutes. Then perform one set of coil folds or stretch and folds. Cover the bowl and let sit another 30 minutes. Repeat this step 3 more times.

3. Let the dough rise covered on the counter for approx 6 hours or until doubled in size. If your house is cooler than 20 degrees Celsius, you are fine to leave it on the counter for 8-9 hours or overnight which is what I like to do.

4. Once bulk fermented, cover the bowl with plastic wrap and place in the fridge overnight or anywhere from 8-24 hours.

5. Remove the dough from the fridge and flip the dough out onto the counter. Place the dough on a rimed baking sheet lined with parchment and a generous drizzle of olive oil or melted butter. I like to use a standard cookie sheet that is rimmed. It will bake more thoroughly if the dough isn’t really thick.

6. Cover the pan of dough and let rest for 2 more hours

Add the Toppings and Bake

7. Preheat your oven to 425F when you are ready to bake.

8. Add the blueberries and 1/2 tbsp of brown sugar to a pot. Cook on medium heat until the blueberries become saucy and begin to break down.

9. Stir the 2 tsp of cornstarch with 1 tbsp of water, then add this to the blueberries and continue to cook for 1-2 minutes until slightly thickened. Remove from heat.

10. Finally, stir together all of the crumble topping ingredients in a medium sized bowl until a crumble forms.

11. Once the dough has softened and puffed up, begin to dimple it with your fingers. Spread the blueberry filling over the dough and then add the crumble topping evenly on top.

12. Bake the focaccia bread for 30-35 minutes or until cooked through and lightly browned on top.

13. Once baked, whisk together the powdered sugar, milk and vanilla to make the glaze then drizzle it over the warm bread. Allow to cool for 5-10 minutes then slice and enjoy warm!

If you give this one a try, leave us a comment and let us know what you think!

Check out some of our other delicious sweet sourdough focaccia bread recipe below!

https://cmbarndominium.com/how-to-make-cinnamon-swirl-banana-bread-sourdough-focaccia/

https://cmbarndominium.com/sweet-and-tangy-raspberry-cheesecake-sourdough-focaccia/

https://cmbarndominium.com/the-perfect-valentines-day-sourdough-focaccia-bread/

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