Wild Blueberry Cheesecake Danish Sourdough Focaccia

Indulge in this Sourdough Focaccia that’s bursting with juicy wild blueberries, dollops of a lemony cream cheese, and a crunchy maple crumble on top for a Danish-inspired treat!

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% Daily Values based on a 2,000 calorie diet

Step 1

I recommend feeding your sourdough starter in the morning around 8-9am.

Step 2

In a large mixing bowl, combine the active sourdough starter, salt, and water. Mix well.

Step 3

Add the flour and mix until completely incorporated (all flour absorbed). Cover and rest in a warm environment for 30 minutes.

Step 4

Perform one fold, as explained: Imagine the bowl divided into 4 corners. Gently scoop from the bottom and lift up one corner without the dough breaking as high as it’ll go, then fold toward the center of the dough. Rotate the bowl to the next “corner” and repeat. Repeat for a total of 4-6 times.

Step 5

Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume. Perform 3 more folds periodically through the day. (For example, I'll put the sourdough in the fridge around 9-10pm.)

Step 6

Put away in the fridge overnight, 8-12 hours.

Step 7

Preheat oven to 425F for at least 30 minutes.

Step 8

Prep the focaccia dough and place in the fridge overnight for a long, cold fermentation as normal.

Step 9

Begin the wild blueberry compote when you take it out the next morning.

Step 10

Transfer the dough to a 9×13″ baking pan lined with parchment paper and generously greased with olive oil.

Step 11

Gently stretching from underneath the dough, stretch to fit the pan.

Step 12

Combine the frozen wild blueberries, lemon juice, and sugar in a saucepan over medium heat.

Step 13

Whisk the flour and water in a small bowl until a slurry. Once the blueberries have thawed and are juicy, stir in the slurry.

Step 14

Cook until the blueberries have slightly thickened. Remove from heat to cool to room temperature.

Step 15

Add half of the blueberry compote over the dough, then fold up like an envelope to seal in the compote. Flip the dough over, and gently stretch out to fit the baking pan again, working your hands underneath the dough to prevent any tearing.

Step 16

Spread the remaining blueberry compote on top. Cover and set aside in a warm environment for at least 1 hour, up to 3 hours, until super jiggly.

Step 17

After the focaccia has rested, work on the filling. Preheat the oven to 425F.

Step 18

Combine all ingredients in a bowl and whisk vigorously until light and fluffy.

Step 19

Transfer the filling to a piping bag with a 1″ tip.

Step 20

Drizzle the top of the focaccia with a little olive oil, then use your fingers to create its dimples.

Step 21

Pipe generous dollops through the focaccia.

Step 22

Combine all ingredients in a bowl and mix until crumb-like texture. Add on top of the focaccia.

Step 23

Bake for 25-30 minutes in the middle rack, rotating the pan halfway through baking, until deeply golden on top.

Step 24

Let cool at least 20 minutes, before adding the glaze.

Step 25

Let the glaze set for 15 minutes, before slicing to enjoy!

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