SHOP SOURDOUGH ESSENTIALS
Life happens, and sometimes it happens in the middle of your sourdough bulk fermentation process. And just like that, your beautifully prepared sourdough is an over proofed, spidery mess. Instead of struggling forward and baking that wildcard of a dough, you can easily pivot to making a delicious sourdough focaccia. Savory or sweet, it’s a wonderful opportunity to get creative and turn a potential loss into an unexpected success. Recently I tried my hand at mixing citrus and berry flavors with cream cheese and a drizzle of homemade icing… and let me tell you, I cannot stop snacking on it! The fresh fruit flavors are strong but not overpowering, with a natural sweetness that is delightfully refreshing. I hope you enjoy my take on sourdough focaccia and also try your hand at developing your own personalized rescue recipe!
Lemon Berry Medley Sourdough Focaccia
Equipment
Ingredients
Focaccia
- 1 Bowl Over Proofed Sourdough Dough Preferably made with bread and/or all purpose flour. Mine was made with my Sourdough Sandwich Bread recipe by letting it over proof during the bulk ferment stage, skipping the shaping and cold proofing.
- 2 tbsp Unsalted Butter Melted.
- 1 tbsp Cane Sugar This adds sweetness to dough that wasn't planned to be sweet.
- 1/2 lemon Fresh Squeezed Juice
- 1 cup Mixed Fresh Blueberries + Raspberries You can add more, to your preference.
- 4 oz Softened Cream Cheese, Cubed
Optional Icing
- 1 tsp Vanilla Extract
- 1 cup Powdered Sugar
- 1/4 cup Whole Milk
Instructions
- Preheat your oven to 425℉.
- Melt the butter and pour into a 9×13 baking pan. Spread it evenly and halfway up the sides of the pan.
- Empty your bowl of sourdough dough into the pan. Spread it evenly in the pan, gently coaxing it close to the edges of the pan without forcing it. Once the dough is spread out, use your fingers to press dimples into the dough across its entire surface.
- Sprinkle the cane sugar evenly across the surface of the dough.
- Juice half of a fresh lemon and drizzle it evenly across the surface of the dough.
- Rinse and dry the berries. Evenly distribute them across the surface of the dough, letting them rest in the dough's dimples.
- Cut the cream cheese into small cubes and evenly distribute them across the surface of the dough.
- Place your focaccia in your preheated oven. Bake for 40 mins, until lightly browned in the middle.
- OPTIONAL: While your focaccia is baking, prepare the icing by whisking together the milk, powdered sugar, and vanilla extract. Set aside until your focaccia is finished baking.
- When your focaccia is finished baking, promptly remove it from your baking pan onto a cooling pan.
- OPTIONAL: Drizzle the icing onto the focaccia while still warm.
- Allow to cool slightly before serving.
Nutrition
SHOP SOURDOUGH ESSENTIALS