BBL's are taking over the internet, and we're talking BlueBerry Lemon! So we took matters into our own hands and made this naughty blueberry, white chocolate and lemon curd focaccia, that is light and fluffy, but so addictive.
Bare with, but the focaccia process has a few steps but its not hard! First weigh out 300g of 00 flour, and the same in water, along with 2.5g yeast. Mix this together into a shaggy, wet dough, and leave to grow for 1.5 hours.
Once rested, add the rest of the 00 flour and the strong bread flour, along with 170g water and the rest of the yeast. Knead the dough for about 5 minutes in a stand mixer, until smooth, and rest again for an hour.
After this hour, bring the dough back out and add the remaining water, 40g, and the salt. Knead for 10-15 minutes, starting on slow for 5 minutes, and then on fast, until the dough is shiny and smooth, and doesn't stick. Allow to rest for another hour.
After this hour, fold the dough a few times and place in an oiled baking tray. Cover and rest for an hour.
Whilst waiting during this final waiting stage, make the lemon curd by mixing lemon juice, zest, butter and sugar in a bowl over a double boiler, until melted, before adding your eggs, beating constantly until it reaches a smooth custard like consistency. Cover with cling film and allow to cool.
Once the dough has rested, place it on your work surface, and cover with blueberries and white chocolate. Fold in half then in half again, place back into the baking tray with more oil, and rest for one more hour. Once done, spread the dough out with your fingers, scatter on more blueberries and chocolate, a little olive oil, and start making dimples. Cover with our lemon curd and place in a. preheated oven at 190°c for a minimum of 45 minutes.
And that's it! Time to show everyone that BBL.
