Lemon White Chocolate & Blackberry Focaccia - Sourdough

Bright, Sweet, and Surprisingly Simple: Lemon White Chocolate and Blackberry Jam Sourdough Focaccia

If you're looking for a unique twist on classic sourdough focaccia, this lemon white chocolate and blackberry jam focaccia is a flavour-packed game-changer. This sweet-and-tangy variation brings together the zesty brightness of lemon, the creamy richness of white chocolate, and the deep fruitiness of blackberry jam - all layered onto a soft, chewy sourdough base. It’s the perfect bake for brunch, dessert, or an elevated afternoon snack.

What makes this focaccia truly special is how the blackberry jam and added butter melt into the dough as it bakes, creating pockets of extra moisture and richness. The jam caramelizes slightly at the edges, while the butter helps tenderize the crumb, leaving you with bites that are almost custardy in texture - soft, jammy, and utterly irresistible. It’s not just a bread; it’s a dessert-worthy experience.

It's absolutely delicious, guys. Infact it's one of my favourite bakes I've done. So moist and scrummy!

In this recipe, I’ll guide you through how to make this stunning sweet sourdough focaccia from scratch, with easy-to-follow steps that bring out the best in both the dough and the toppings. Whether you're a seasoned sourdough baker or just starting out, this focaccia will become your new go-to for impressing guests or treating yourself.

INGREDIENTS

For the dough

• 500g bread flour or all purpose flour

• 400g warm water

• 150g active sourdough starter

• 10g sea salt

• Zest of 1 large lemon

• 4 tbsp melted unsalted butter

For the filling

• 1 cup of White chocolate chips

• 4 - 5 tbsp blackberry jam

METHOD

In a large straight edged mixing bowl add the warm water, active sourdough starter, salt and lemon zest.

Thoroughly mix with a Danish Dough Hook.

Add in the flour and mix again until a shaggy dough has formed.

Cover with clingfilm (helps keep the moisture in) and put somewhere warm for 30 minutes.

After 30 minutes add in the white chocolate chips and perform your first set of Stretch and folds. Cover and put back in a warm spot for 30 minutes.

After 30 minutes repeat another set of Stretch and folds - cover and put back in its warm spot.

After 30 minutes perform the final set of Stretch and folds before covering and putting back in its warm spot to rise. You want the dough to double in size. Depending on the heat of your room this should take roughly 5 hours.

Once your dough has doubled in size and is nice and jiggly, with a few bubbles on the sides its time for the next step.

Grease a 9"x13" focaccia dish, and then add 2 tbsp of the melted butter into the greases dish.

Pour your dough into the greased dish. Cover one side in the butter and then flip the dough over to cover the other side.

Spread the dough out with your fingertips and then carefullyspread the jam over the tip layer.

Take one edge of the dough and fold it in half.

Cover - put back in its warm spot - let rise for 1 - 2 hours. It should have nicely risen by this time and be puffy.

Just before it's ready to bake be sure to preheat your oven to 220C.

When the dough has risen, drizzle the remaining 2 tbsp of butter over the top of the dough.

Using your fingertips carefully dimple the dough, and then bake in your preheated oven for 28 - 30 minutes.

Once baked remove from the oven and cool in the oven dish on a wired cooling rack.

We like to slice and serve it warm.

Thoroughly wrap it in clingfilm or store it in an airtight container to enjoy the following day. If having the day after I like to pop it in the oven for a few minutes to warm it through and help re-melt those delicious jam pockets.