Blueberry & Lemon Curd Focaccia with Streusel Topping

Blueberry & Lemon Curd Focaccia with Streusel Topping ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 2 tbsp granulated sugar
• 3.5 cups all-purpose flour
• 1 tsp sea salt
• 0.5 cup extra virgin olive oil
• 0.5 cup all-purpose flour
• 0.25 cup granulated sugar
• 4 tbsp cold unsalted butter
• 0.125 tsp pinch of salt
• 0.5 cup lemon curd
• 1.5 cups fresh blueberries

How to make Blueberry & Lemon Curd Focaccia with Streusel Topping

1. In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 2 tbsp granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour and 1 tsp sea salt to the yeast mixture. Stir until a shaggy dough forms, then pour in 1/4 cup of the extra virgin olive oil.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turn once to coat, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. While the dough proofs, prepare the streusel topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and a pinch of salt. Cut in 4 tbsp cold unsalted butter using your fingertips or a pastry blender until coarse crumbs form.
5. Pour the remaining 1/4 cup extra virgin olive oil into a 9x13-inch baking pan, ensuring the bottom and sides are well coated. Gently transfer the risen dough to the pan, turning it once to coat in oil.
6. Using your fingertips, gently stretch the dough to fill the pan, being careful not to tear it. Cover the pan loosely with plastic wrap and let it proof for another 45 minutes to 1 hour, or until noticeably puffy.
7. Preheat your oven to 400°F (200°C). Remove the plastic wrap from the dough and use your oiled fingertips to dimple the entire surface deeply.
8. Carefully spoon and gently spread 1/2 cup lemon curd over the dimpled dough, leaving a small border around the edges. Scatter 1.5 cups fresh blueberries evenly over the lemon curd.
9. Generously sprinkle the prepared streusel topping over the blueberries. The streusel should cover most of the fruit and curd for a delightful crunchy texture.
10. Bake the focaccia for 30-35 minutes, or until the streusel is golden brown and crispy, and the focaccia base is cooked through and lightly golden at the edges.
11. Remove the focaccia from the oven and let it cool completely in the pan on a wire rack before slicing. Cooling fully allows the lemon curd to set and prevents the focaccia from becoming sticky.
12. Cut into squares or rectangles and serve as a delightful dessert, a sweet brunch item, or a special snack. It pairs wonderfully with a cup of coffee or tea.

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