Blueberry Lemon Goat Cheese Focaccia

In the morning, feed your sourdough starter.

In the evening when your starter has peaked, use your kitchen scale and mix together your bubbly starter and water until the starter has dissolved. Add in the flour, salt, olive oil and mix everything together until a shaggy dough forms.

Cover with a damp tea towel or bowl cover and let rest for one hour.

After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time until a semi-smooth dough forms. Cover and let rest for one more hour.

After resting perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 – 14 hours to bulk ferment.

In the morning, drizzle one tablespoon of olive oil into your baking dish and transfer the dough into the pan.

Zest one lemon into the wild blueberries and toss together with the brown sugar.

Sprinkle half of the wild blueberries over the dough, fold it in half, and place seam side down in the oiled baking dish.

Cover and let rest one hour until the dough gets puffy, and preheat your oven to 450 degrees.

After one hour, dimple to top of the dough with lightly oiled figures. Sprinkle the rest of the wild blueberries, and pieces of blueberry goat cheese over the surface of the dough.