Sourdough Blackberry Cobbler Focaccia

Serves 12

120 mins prep

30 mins cook

720 mins Fermenting time

870 mins total

This is one of the most delicious and unique focaccia breads I have ever made. It is both vibrant and comforting but most of all - it is one of a kind.

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In the morning, feed your starter. 
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In the afternoon, when your sourdough starter has doubled in size and is light and bubbly, assemble your dough.

Dough Assembly

In a mixing bowl with your food scale, whisk together your bubbly starter, olive oil, and water until it turns into a milky liquid.

Add the flour and salt and mix until a shaggy dough forms. Cover and let rest for 45 minutes.

After resting, perform your first set of stretch and folds by lifting one side of the dough up and towards the middle, rotating the bowl each time until a semi smooth dough forms. Cover and let rest for another 45 minutes.

 Perform 2 – 4 more stretch and folds every 30 minutes to one hour apart. After your last stretch and fold, cover with a damp tea towel or bowl cover and let rest on the counter overnight to bulk ferment. About 12 hours

The next morning

The next morning, your dough should have doubled in size.

Drizzle one tablespoon of olive oil into your baking dish. Transfer your dough directly into the dish.

Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy, and while your dough is resting you can make the blackberry compote.

Blackberry Compote

Add your fresh (or frozen) blackberries and honey into a saucepan.

Heat over a medium heat, stirring gently. As the blackberries start to release their juices, mash some with the back of a spoon if you prefer a slightly thicker compote.

Let it simmer for about 5-10 minutes until the mixture thickens slightly, and the berries are soft.

If it gets too thick, add a tablespoon or two of water to reach your desired consistency. Set aside and let cool.

When your dough is ready, cover the entire surface with the blackberry compote. Dimple the dough with your fingers, pushing down the compote as you go.

Crumble topping

In a mixing bowl, combine your softened butter, flour, brown sugar, oats, salt, and cinnamon. Work together with a spatula or your hands until it turns into a crumbly consistency.

Sprinkle the topping all over the compote and dough.

Preheat your oven to 450 degrees and bake for 25 - 30 minutes until your dough is cooked through and your crumble is nice and melty.