Sourdough Lemon Blueberry Crumble Focaccia Bread

Prep: 35 mins + rising time | Cook Time: 20 mins | Course: Baked Goods | Serves: 18 

Sourdough focaccia studded with blueberries, lemon zest, and topped with a lovely buttery crumble and a lemony glaze. This will be your favorite new breakfast treat. Inspired by Amy Coyne of Amy Bakes Bread https://amybakesbread.com/lemon-blueberry-sourdough-focaccia/

4 cups flour

2 Tbsp sugar

1 Tbsp salt

1 lemon, zested (save juice for glaze)

½ cup sourdough starter

1 ¾ cup water

1 ½ cups fresh blueberries

¼ cup olive oil, divided

2 Tbsp butter, melted

Crumble:

2 Tbsp butter, softened

2 Tbsp brown sugar

¼ cup flour

Pinch of salt

½ tsp cinnamon

½ tsp vanilla

1 lemon, zested

Glaze:

½ cup powdered sugar

1 lemon, juiced

¼ tsp vanilla

Pinch of salt

Whisk flour, sugar, salt, and lemon zest in a stand mixer bowl. Add sourdough starter and water, and mix for about three minutes with the paddle attachment. Add 2 tablespoons of olive oil to a non-metallic 9.13 baking dish, transfer the dough into the dish, and cover with plastic wrap. After 30 minutes, do a stretch and fold series envelope style, then cover for another 30 minutes, do a second stretch and fold series adding the blueberries in, then cover with plastic wrap and let set overnight.

In the morning, the dough will have risen and filled the dish completely. Preheat oven to 425*. Mix all of the crumble ingredients in a mixing bowl. Using your fingertips, dimple the dough and add the remaining 2 tablespoons of olive oil to the top and 2 tablespoons of warm melted butter. Top with the crumble, continuing to dimple it in with your fingers. Bake the focaccia for 25 to 30 minutes. The top will be golden brown.

Mix glaze ingredients and drizzle over the top of the warm focaccia bread, slice and serve.