Calling all sourdough aficionados! Are you ready to elevate your baking skills and wow your taste buds? Say hello to the Colorful Sourdough Focaccia! This loaf is not just a feast for the eyes with its gorgeous blue and purple hues—thanks to the amazing Suncore Foods® Blue Butterfly Pea and Purple Sweet Potato Powders—but it also boasts a delightful texture that will elevate any meal! Just imagine slicing into this vibrant masterpiece; it will be a real showstopper at your table! Whether you’re sticking to classic sourdough or feeling extra adventurous, this colorful creation adds a whimsical touch that makes every bite feel like a celebration. Ready to embark on this colorful culinary journey and bring out your inner baking wizard—happy baking, friends!
Yield: 2 focaccia (made separately)
Blue Butterfly Pea Focaccia:
360g water
6 tsp Suncore Foods® Blue Butterfly Pea Powder
90g sourdough starter (100% hydration, at peak)
450g flour
12g olive oil
9g salt
Purple Sweet Potato Focaccia:
380g water
4 tsp Suncore Foods® Purple Sweet Potato Powder
90g sourdough starter (100% hydration, at peak)
450g flour
12g olive oil
9g salt
Click Here for Step-by-Step Directions ▼
1. Bloom the Color — In a bowl, whisk the water with the Suncore Foods® Powders until fully dissolved and evenly colored.
2. Build the Dough — Add sourdough starter and stir to combine. Add flour and mix until no dry spots remain.
3. Rest (Autolyse) — Cover and let sit for 30 minutes.
4. Add Oil + Salt — Mix in olive oil and salt until fully incorporated. The dough will become smoother and more cohesive.
5. Strength Building — Over the next 2 hours, perform 4 coil folds, spaced about 30 minutes apart. The dough should become elastic and airy.
6. Cold Ferment — Cover and place in the refrigerator overnight for a slow, flavorful ferment.
7. Pan & Proof — In the morning, gently transfer dough into a 9 x 13-inch pan. Cover with plastic wrap and allow to proof until fully relaxed and puffy.
8. Dimple — Drizzle lightly with olive oil, then gently dimple the surface with your fingertips.
9. Bake — Bake at 425°F for 20–25 minutes, until lightly golden with crisp edges.
10. Cool — Remove from pan and transfer to a wire rack to cool slightly before slicing.
