Name: Lemon Blueberry Crumble Focaccia
Ingredients: 90 g Active sourdough starter; 360 g Warm water; 450 g Bread flour; 9 g Fine salt; 22–23 g Olive oil in dough; 1½–2 cups Fresh blueberries; Zest of 1 lemon Lemon zest; Light drizzle Olive oil; 60 g / ½ cup All-purpose flour; 50 g / ¼ cup Brown sugar; 56 g / ¼ cup Cold unsalted butter; ¼ tsp Cinnamon, optional; Pinch Salt; 120 g / 1 cup Icing sugar; 2–3 tbsp Fresh lemon juice; ½ tsp Lemon zest

Method

Mix the base

Mix starter, water and flour. Rest 30 minutes.

Time: 30 min

Add salt and oil

Pinch in the salt and olive oil, then rest 30 minutes.

Time: 30 min

Build strength

Complete 3 stretch-and-fold sets, 30 minutes apart.

Time: 30 min

Bulk, pan and proof

Bulk until airy, puffy, bubbly and very jiggly. Transfer to a generously oiled large pan, rest 20–30 minutes, stretch toward the corners, then final-proof until puffy and bubbly.

Time: 20–30 min

Make the crumble

Mix the flour, brown sugar, optional cinnamon and salt. Cut or rub in the cold butter until pea-sized crumbs form, then chill until needed.

Make the glaze

Whisk the icing sugar with 2 tablespoons lemon juice and the ½ teaspoon lemon zest. Add more lemon juice gradually until thick but drizzleable.

Top the dough

Lightly oil and dimple the proofed dough. Scatter the zest of 1 lemon over the surface, press the blueberries into the dimples and distribute the cold crumble evenly without packing it down.

Bake

Bake at 425°F / 218°C until the edges are golden, the crumble is lightly browned and the centre reaches 205–210°F.

Time: 425°F / 218°C

Glaze

Cool 10–15 minutes, drizzle with the lemon glaze while the focaccia is still slightly warm, and let the glaze set before slicing.

Time: 10–15 min