Blueberry Sage Sourdough Focaccia
This blueberry sourdough focaccia is a sweet twist on a classic bread. Made with discard and instant yeast, swirled with blueberry sage compote, and topped with a sage icing drizzle.
This blueberry sourdough focaccia is a total showstopper. It’s sweet, fragrant, and perfect for spring and summer baking. Made with sourdough discard and a touch of instant yeast, it comes together quickly but still brings that signature tang we love. A swirl of homemade blueberry and sage compote gets folded into the dough and dimpled across the top for pockets of jammy flavor in every bite. And just when you think it can’t get better, a sage blossom sugar icing drizzle takes things over the top.
It’s soft and pillowy like classic focaccia, but with a tender sweetness that makes it perfect for brunch, snacking, or a not-too-sweet dessert. Plus, how fun is it to bake with flowers and herbs from your own garden? This is the kind of recipe that feels special but isn’t fussy, and it’s definitely one to make and share.
Why you’ll love this recipe
- Jammy and Juicy: The fresh blueberry and sage compote creates little bursts of jammy sweetness throughout the soft, airy focaccia.
- Fast and Flavorful: Using both sourdough discard and instant yeast gives you that rich flavor with a quicker rise time so its perfect for a same-day bake.
- Garden-Fresh Twist: Sage blossom sugar adds a subtle herbal note that pairs beautifully with the blueberries and makes the drizzle icing extra special.
- Perfect for Sharing: Whether you’re bringing it to brunch, gifting a loaf, or enjoying it with afternoon tea, this focaccia makes a stunning and delicious treat.
If you love this blueberry sourdough focaccia, be sure to check out my other creative focaccia bakes! My cinnamon roll sourdough focaccia turns the classic breakfast favorite into an easy and irresistible treat, and my chocolate sourdough focaccia is a decadent treat. My discard focaccia is the perfect base recipe for all your savory or sweet toppings. Once you realize how fun and versatile focaccia can be, the possibilities are endless!
How to make this dessert focaccia
This is a simplified overview. For full instructions, scroll to the recipe card.
Step One: Make the compote
In a saucepan, combine fresh blueberries, a touch of sugar, and whole sage leaves. Cook over medium heat until the berries burst and the mixture thickens slightly. Let it cool while you prep the dough, and then remove the sage leaves before you add it to the dough.
Step Two: Mix the dough
In the bowl of an electric mixer with a hook attachment, mix together sourdough discard, warm water, instant yeast, olive oil, sugar, and salt. Add flour and mix until you have a sticky, shaggy dough. Allow it to mix for 5 minutes with the dough hook until the dough is smooth but still really sticky. This is a high hydration dough and so it will be more puddle than dough.
Step Three: Bulk fermentation
Transfer the dough to an oiled bowl and cover. Allow it to rest at room temperature until it puffy and almost doubled in size, about 1-2 hours.
Step Four: Shape and proof
Pour melted butter into the bottom of a 9×13 pan. Transfer the dough to the pan and press to stretch it out so that it fills the bottom of the pan. Drizzle half of the compote over the top and use oiled fingers fold the dough into thirds, envelope style. Carefully flip/turn the dough so that it better fits the pan again, and then drizzle more melted butter on top. Let it rise again until bubbly and jiggly, about 45–60 minutes.
When it has almost doubled and is puffy again, drizzle the remaining compote on top and use your fingers to dimple the dough.
Step Five: Bake
Bake until golden brown and set. Allow it to cool most of the way in the pan. Then carefully remove to a wire cooling rack.
Step Six: Make the icing
While the focaccia cools, mix the icing. In a small food processor, blend the sugar and sage blossoms (or leaves) until the sugar is fine and resembles powdered sugar and the sage has been blended into the sugar evenly. Whisk together the powdered sugar and some regular milk + a touch of vanilla extract to make a thick but pourable icing. Drizzle it over the warm but mostly cooled focaccia and sprinkle with sage blossoms.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Blueberry Sage Sourdough Focaccia
This blueberry sourdough focaccia is a sweet twist on a classic bread made with discard and instant yeast, swirled with blueberry sage compote, and topped with a sage sugar icing drizzle.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Ingredients
Sourdough Focaccia
- 550 grams all purpose flour
- 400 ml warm water
- 125 grams sourdough discard
- 3 Tablespoons olive oil
- 2 teaspoons instant yeast
- 2 teaspoons salt
Blueberry Sage Compote
- 18 ounces blueberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 5 sage leaves
- 1 Tablespoon cornstarch
- 2 teaspoons lemon juice
Sage Icing
- 1/2 cup granulated sugar
- 2 Tablespoons sage blossoms or chopped sage leaves
- 1–2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Make the focaccia dough
- In the bowl of an electric mixer, combine the flour, water, starter, olive oil, yeast, and salt. Mix on low speed until combined.
- Scrape down the sides of the bowl to make sure all the ingredients have been incorporated.
- Use the dough hook to mix on medium speed for 5 minutes until the dough is smooth, but still sticky and quite loose.
- Transfer the dough to an oiled bowl and allow to rise for 1-2 hours, until puffy and almost doubled in size.
Make the compote
- Place the blueberries, sugar, water, and sage in a small saucepan and simmer over medium heat for 10-15 minutes, until most of the blueberries have popped and cooked down.
- In a small bowl, mix the cornstarch with 1 Tablespoon of the juices from the pan until smooth, and then transfer this back to the pan and mix in.
- Cook an additional 3-5 minutes until thickened.
- Turn off heat, stir in lemon juice and vanilla, and allow to sit and cool to room temperature. Leave the sage leaves in until its time to use.
Assemble the focaccia
- Coat the bottom of a 9×13 pan with melted butter.
- Transfer the dough to the pan and spread out with your fingers until it covered the bottom.
- Dollop half of the blueberry compote evenly over the dough.
- Carefully fold each end of the dough over the blueberry compote so that the dough is 1/3 of the size, envelope style.
- Carefully rotate the dough so that it fits the pan better again (some of the filling will ooze, and thats ok!).
- Cover the pan and allow it to rise again for another 1-2 hours, until mostly doubled and puffy.
- Preheat the oven to 425 F with the rack in the bottom third of the oven.
- Drizzle the remaining compote over the top of the dough, and the use your fingers to dimple the dough, pushing the blueberries into the dough. Move from one end of the pan to the other.
- Bake for 25-30 minutes, until golden.
- Allow to cool most of the way in the pan, and then remove to a wire rack. Ice while still slightly warm, but not hot.
Make the icing
- In a food processor, blend together the granulated sugar and the sage blossoms or leaves until the sugar has turned into powdered sugar and the sage is blended well into the sugar.
- In a small bowl, mix the sage sugar with the milk and vanilla together.
- Drizzle over the mostly cooled focaccia. If desired, you can sprinkle some sage flowers on top of the icing.
Notes
This focaccia can be stored in a covered container at room temperature for up to 3 days.
Wow delicious!