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Recipe: Sweet "Smurf" Sourdough Focaccia

This sweet sourdough focaccia-y creation is super simple to put together! It's loaded with fruit and chocolate, plus uses natural coloring for a bright blue effect. It's the perfect treat eaten warm and fresh from the oven, with a little extra chocolate on top if you're like me. This also makes for a fun baking project with kids.

Sweet "Smurf" Focaccia

Makes 8 servings

For this recipe you will need: a mixing bowl, a 10 inch cast iron skillet, and a kitchen scale


Ingredients:

50 grams sourdough starter, fed a few hours before so it is very bubbly and active (I feed my starter so it's at 100% hydration. For a simple explainer on hydration levels click here)

380 grams water

30 grams honey

1 tsp vanilla extract

500 grams all-purpose flour

5 grams salt

2 tablespoons butterfly pea flower powder (available on Amazon)

1/2 cup dark chocolate chips

4 tablespoons unsalted butter

1/4 cup raspberries or blackberries or a mix of both

Optional toppings: whipped cream, powdered sugar, strawberries, Nutella, frosting… the possibilities are endless!



Method:


1. In a mixing bowl whisk together 50g sourdough starter, 380g water, 30g honey, and 1 tsp vanilla extract.


2. Add 500g all-purpose flour, 5g salt, and 2 tbsp butterfly pea flower powder to that mixture. Mix until all the flour is combined and leave the bowl to rest on the counter, covered with plastic wrap, for one hour.

3. Add 1/2 cup dark chocolate chips to the dough and knead gently for about one minute to incorporate.


4. Cover the bowl with plastic wrap and leave on the counter for 4-6 hours for the dough to rise. It should roughly double in size during this time.


5. Once the dough has risen, melt 4 tbsp unsalted butter in a 10 inch cast iron skillet. If you don't have a cast iron skillet, you can bake this focaccia on a sheet pan. *For sheet pan baking see note at the bottom of this page.


6. Place the dough into the cast iron pan with melted butter. Flip over to ensure both top and bottom are covered in butter.


7. Let the dough rest for 1-2 hours in the pan, it should puff up a bit. Don't be concerned if the butter cools and solidifies, this won't affect the dough during baking.


8. Preheat the oven to 425 F and prepare your dough for baking! Make sure the dough is fully stretched to the edge of the pan, dimple it with your fingers, and press raspberries or blackberries into the top in whatever pattern you prefer.


9. Bake on the middle rack for 20-30 minutes until the dough has browned around the edges and begun to brown lightly on top.


10. Eat warm with your favorite toppings. Strawberries and whipped cream, Nutella and powdered sugar...get creative!


*Note: If you don't have a cast iron pan you can also stretch dough into an oval shape on a baking sheet, cover both sides with butter, and bake it that way. Reduce the baking time to 15-20 minutes.

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© Feed the Malik 2018