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Purple Focaccia W/ Blueberries & Stilton Cheese

cook:

10 h

0.0

(1)

Look at that! 50 shades of blue. Blue dough, blueberries and blue cheese! For the event we cooked this weekend I prepared a very special focaccia for the opening table. Blue or purple, everyone sees it differently, but we all agree that the color is just damn stunning! I added some blueberries and stilton cheese on top which both melted and created a gorgeous crust. The sourdough in the focaccia gives it a slow blossoming life. Sometimes she rises within a few hours and other times, she rises the next day! It is magic.

1 focaccium

US

original

metric

Picture for Purple Focaccia W/ Blueberries & Stilton Cheese

1 focaccium

US

original

metric

Ingredients

bread flour

400 gr bread flour

whole wheat flour

100 gr whole wheat flour

lukewarm water

425 ml lukewarm water

sourdough starter

100 gr sourdough starter

extra virgin olive oil

12 gr extra virgin olive oil

Atlantic sea salt

12 gr Atlantic sea salt

blue butterfly pea flowers

24 gr blue butterfly pea flowers

stilton cheese

100 gr stilton cheese

fresh blueberries

80 gr fresh blueberries

Directions

Step 1

De-stem the flowers and pour boiling water on them. Let it drain, cool down, and use it as the water for the dough.

lukewarm water

425 ml lukewarm water

blue butterfly pea flowers

24 gr blue butterfly pea flowers

Step 2

Autolysis: In a bowl, mix the flour and purple water mixture (apart from 50 grams of water which we will use later on) until consolidation. Leave to rest for an hour covered with a towel.

bread flour

400 gr bread flour

whole wheat flour

100 gr whole wheat flour

lukewarm water

425 ml lukewarm water

Step 3

Add the sourdough starter, and fold the dough inward until the starter is covered.

sourdough starter

100 gr sourdough starter

Step 4

Add the salt and water from step 1 and knead until water and salt are incorporated into the dough.

Atlantic sea salt

12 gr Atlantic sea salt

Step 5

Add the olive oil and knead until incorporated. Folds on the side of the bowl create a beautiful, smooth side facing up. Cover with towel and let dough rest for half an hour.

extra virgin olive oil

12 gr extra virgin olive oil

Step 6

From this moment, every 30 minutes, we will fold the dough. Between the folds cover the dough with a towel.

Step 7

After 3 folds, oil the baking tray you will use for making the focaccia with a lot of olive oil, and move the dough there, with the beautiful side up. Cover and leave for half an hour.

Step 8

After resting, lightly stretch the dough towards the corners of the tray, not pushing it, if it returns slightly to the center- let it rest for another half hour and stretch again.

Step 9

After the dough is spread on the entire tray, cover the dough and let it rest until it nearly doubles its volume. It will take a while, but let her grow on her own.

Step 10

Half an hour before the dough finished proofing, when it seems to have doubled in volume, preheat oven to 450F or 230C.

Step 11

After the focaccia has proofed, decorate with blueberries and pieces of stilton cheese. Make holes in the dough with your fingers. Pay attention! We want to get the fingers to the bottom of the dough, to prevent it from rising at these wholes we did.

stilton cheese

100 gr stilton cheese

fresh blueberries

80 gr fresh blueberries

Step 12

Bake for 25-30 minutes.

Step 13

Take the focaccia out of the oven, brush her with olive oil.

Step 14

Try to resist 15-20 minutes before cutting her. Wow, Wow. Too tasty.

Step 15

YASSS!

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