Blackberry Cobbler Focaccia

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.

❤️ Why You’ll Love Blackberry Cobbler Focaccia

Have you ever heard of a blackberry cobbler focaccia? I didn’t think so. This summery bread is filled with nostalgic flavors and something that you really have to make at home in order to enjoy it! And best of all, it’s made with simple ingredients laid out in a really unique way!

It is fully sourdough, so naturally fermented, gut healthy and delicious!

🍲 Ingredients

Sourdough Starter – Bubbly, active sourdough starter that has been previously fed. This is wild yeast and will make your dough rise!

Flour – Unbleached all-purpose flour. I like to use Kirkland’s organic unbleached all-purpose flour because it’s great flour for a great price but use what you have on hand as long as it’s unbleached.

Water –Filtered room temperature water.

Olive oil –High quality olive oil for extra flavor.

Salt –I use pink Himalayan salt but use what you have on hand.

Blackberries – Fresh or frozen will work, but if you use frozen just make sure to thaw and drain them first.

👩‍🍳 How to Make Blackberry Cobbler Focaccia

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. 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.
• Enjoy warm!

🪄 Tips and Tricks

• If you want the blackberries to be incorporated more into the dough than as a topping – make the compote ahead of time and fold or scatter the berries into the dough before the first rise. 
• This dough has a little more stick to it, as opposed to an artisan loaf, which is normal! The dough should be sticky but still manageable. 
• Keep an eye on the oven, you don’t want the toppings to burn while waiting for the focaccia to bake. If your toppings are looking a little brown before the bread is cooked – use aluminum foil to cover it. 

🗒 Variations

There are so many ways to make focaccia special and seasonal! Here are a few recipes that I think you will love 🙂

• Strawberry Lemonade Sourdough Focaccia – Acts Of Sourdough
• Honey Butter Focaccia – Acts Of Sourdough
• Spicy Focaccia – Acts Of Sourdough
• Maple Bacon Focaccia – Acts Of Sourdough
• Blueberry Lemon Goat Cheese Focaccia – Acts Of Sourdough

🗒 Substitutions

Berry Substitutes:

• Raspberries
• Blueberries
• Strawberries (chopped)
• Cranberries (fresh or dried, adjust sweetness)
• Mixed berries (a combination of any of the above)

You can substitute the all-purpose flour for bread flour for a heartier bite and fluffy texture.

🗒 Best served with

1. Ice Cream & Yogurt:
   • Vanilla Bean Ice Cream: Classic pairing that enhances the dessert’s richness.
   • Greek Yogurt with Honey: Adds a tangy balance.
2. Tea & Coffee:
   • Earl Grey or Chai Tea: The aromatic spices enhance the fruity and bread-like flavors.
   • Brewed Coffee or Espresso: Adds a rich, robust note, balancing the sweetness.

👝 How to Store Leftovers

1. Cool Completely: Allow the focaccia to cool completely at room temperature before storing. This prevents condensation, which can make it soggy.
2. Wrap Properly: Wrap the focaccia tightly in plastic wrap or aluminum foil to prevent it from drying out and to protect it from air exposure.
3. Use an Airtight Container: Alternatively, place the wrapped focaccia in an airtight container or resealable plastic bag.
4. Refrigeration: Store the wrapped focaccia in the refrigerator if you plan to eat it within 2-3 days. This helps preserve freshness and prevents mold growth.

🤔 Common Questions

5 from 2 votes

Sourdough Blackberry Cobbler Focaccia

Print recipe

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.

Prep Time:2 hours hrs

Cook Time:30 minutes mins

Fermenting time:12 hours hrs

Total Time:14 hours hrs 30 minutes mins

Equipment

• mixing bowl
• food scale
• dough whisk
• Sauce pan
• baking dish
• bread knife

Ingredients

• 100 grams bubbly, active starter
• 380 grams filtered water
• 25 grams olive oil
• 600 grams all-purpose flour
• 10 grams salt

Blackberry compote

• 2 cups fresh blackberries or frozen
• 3 tbs honey

Crumble Topping

• 1 cup all purpose flour
• ½ cup brown sugar
• ½ cup softened butter
• ½ tsp ground cinnamon
• pinch of salt
• ½ cup rolled oats

Instructions

• In the morning, feed your starter.
• 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.
• Enjoy warm!

Notes

If you want the blackberries to be incorporated more into the dough than as a topping – make the compote ahead of time and fold or scatter the berries into the dough before the first rise. 

This dough has a little more stick to it, as opposed to an artisan loaf, which is normal! The dough should be sticky but still manageable. 

Keep an eye on the oven, you don’t want the toppings to burn while waiting for the focaccia to bake. If your toppings are looking a little brown before the bread is cooked – use aluminum foil to cover it. 

 

Nutrition

Calories: 388kcal | Carbohydrates: 66g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 390mg | Potassium: 133mg | Fiber: 3g | Sugar: 15g | Vitamin A: 289IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 3mg

Course: Dessert, Side Dish

Cuisine: American

Keyword: Blackberry, Cobbler, Focaccia, Sourdough

Servings: 12

Calories: 388kcal