Step 1

De-stem the flowers and pour boiling water on them. Let it drain, cool down, and use it as the water for the dough.

Step 2

Autolysis: In a bowl, mix the flour and purple water mixture (apart from 50 grams of water which we will use later on) until consolidation. Leave to rest for an hour covered with a towel.

Step 3

Add the sourdough starter, and fold the dough inward until the starter is covered.

Step 4

Add the salt and water from step 1 and knead until water and salt are incorporated into the dough.

Step 5

Add the olive oil and knead until incorporated. Folds on the side of the bowl create a beautiful, smooth side facing up. Cover with towel and let dough rest for half an hour.

Step 6

From this moment, every 30 minutes, we will fold the dough. Between the folds cover the dough with a towel.

Step 7

After 3 folds, oil the baking tray you will use for making the focaccia with a lot of olive oil, and move the dough there, with the beautiful side up. Cover and leave for half an hour.

Step 8

After resting, lightly stretch the dough towards the corners of the tray, not pushing it, if it returns slightly to the center- let it rest for another half hour and stretch again.

Step 9

After the dough is spread on the entire tray, cover the dough and let it rest until it nearly doubles its volume. It will take a while, but let her grow on her own.

Step 10

Half an hour before the dough finished proofing, when it seems to have doubled in volume, preheat oven to 450F or 230C.

Step 11

After the focaccia has proofed, decorate with blueberries and pieces of stilton cheese. Make holes in the dough with your fingers. Pay attention! We want to get the fingers to the bottom of the dough, to prevent it from rising at these wholes we did.

Step 12

Bake for 25-30 minutes.

Step 13

Take the focaccia out of the oven, brush her with olive oil.

Step 14

Try to resist 15-20 minutes before cutting her. Wow, Wow. Too tasty.

Step 15

YASSS!