Naturally Leavened Pickled Blueberry & Rosemary Focaccia

Naturally Leavened Pickled Blueberry & Rosemary Focaccia

recipe and photos courtesy @ilanafreddye (IG)


Yield: Half sheet tray


1000g bread flour (try a blend of 300g whole wheat with 700g bread flour)

800g water

200g leaven

23g sea salt

33g olive oil + more to finish


1 cup Bow Hill Pickled Blueberries

1/2 cup fresh rosemary (removed from the woody stems)

1/4 cup sesame seeds

Flakey sea salt or kosher salt to finish


Also see photos below showing some of the steps.

  1. Mix flour, water, and leaven, let rest one hour covered at room temperature
  2. Add salt and oil, pinch in by hand until you can’t feel the salt anymore
  3. Let rest for 2 hours — do a 4 corner fold, coil fold, or slap and fold every 30 minutes within that time frame, leave covered at room temperature in between
  4. Do 2 folds — once every hour for two more hours
  5. Cover and put in the fridge over night
  6. Next morning — remove dough, line a 1/2 sheet pan with a silicon baking mat or parchment and a generous drizzle of olive oil, wipe it along the sides of the pan as well
  7. Dump the dough onto the pan and top with a bit of olive oil, cover loosely and keep on the counter for 2–4 more hours until the dough is proofed and bouncy, during this period the dough will relax and fill the pan. When it is puffy, and doubled in height, but not on the verge of collapse it is ready to bake.
  8. Preheat oven to 450° F
  9. Wet your hands and dimple the top of the dough
  10. Sprinkle the pickled blueberries, sesame seeds, and fresh rosemary across the top of the dough. Make sure the toppings are dispersed as to not weigh down the dough. Lightly dimple the toppings into the dough so they sink into the folds. Finish with a generous sprinkling of flakey sea salt or kosher salt.
  11. Bake at 450° F until deeply golden, 30–40 minutes


  • The dough should not deflate and become thin, this would be over-proofed or too roughly handled. If it hasn’t spread out enough, gently stretch it but be careful not to deflate the dough, it is not important that it goes edge to edge, you just want to make sure its not a tight mound of dough when it goes into the oven.


Here's a beginners guide to sourdough focaccia, showing a step-by-step of the sourdough making process. Ilana sent us this link for beginners.


Products Featured in this Recipe

  • Organic Pickled Heirloom Blueberries

    A true whole pickled berry made from the Stanley variety delivers a crisp burst of tangy deliciousness that opens up with each bite. The perfect companion to artisan cheeses, deviled...

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