Sourdough Blueberry Lemon Focaccia

This Sourdough Blueberry Lemon Focaccia is a delightful combination of tangy sourdough, sweet juicy blueberries, and bright lemon zest, all baked into a soft, airy bread with a crispy golden crust. Perfect as a sweet breakfast, a unique dessert, or even a brunch centerpiece, this focaccia is a fun twist on a classic Italian bread.

Why You’ll Love This Recipe

• Naturally leavened – Uses a sourdough starter for a flavorful, airy texture.
• Sweet and tangy balance – Juicy blueberries and zesty lemon complement the sourdough beautifully.
• Crispy yet soft – A golden crust with a pillowy interior.
• No-knead and easy – Minimal hands-on time with an overnight ferment.
• Perfect for any time of day – Great for breakfast, brunch, or a snack.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Focaccia Dough:

• Sourdough starter (active and bubbly)
• Bread flour (or all-purpose flour)
• Water
• Olive oil
• Honey or sugar
• Salt

For the Topping:

• Fresh blueberries
• Lemon zest
• Olive oil (for drizzling)
• Honey or maple syrup (for a slight glaze)
• Fresh rosemary or thyme (optional, for a subtle herbal note)

Directions

Step 1: Prepare the Dough

1. Mix the ingredients – In a large bowl, combine sourdough starter, water, honey, and flour. Stir until just combined. Let rest for 30 minutes.
2. Add salt and olive oil – Mix in the salt and olive oil, folding the dough to incorporate.
3. Stretch and fold – Over the next 3-4 hours, perform four stretch-and-folds every 30 minutes to build strength.

Step 2: Bulk Fermentation

4. Cover the dough and let it rise at room temperature for 8-12 hours (overnight) until doubled.

Step 3: Shape the Focaccia

5. Line a baking sheet or cast-iron pan with parchment paper.
6. Transfer the dough and gently stretch it into a rectangle, dimpling the surface with your fingers.
7. Let it rest, uncovered, for 1-2 hours for a final rise.

Step 4: Add Toppings and Bake

8. Preheat the oven to 425°F (220°C).
9. Drizzle olive oil over the dough and scatter blueberries, lemon zest, and fresh rosemary (if using) on top. Gently press the berries into the dough.
10. Bake for 20-25 minutes, until golden brown and crisp.
11. Glaze (optional) – Drizzle with honey or maple syrup while still warm for extra sweetness.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes
• Bulk Fermentation: 8-12 hours
• Final Proof: 1-2 hours
• Bake Time: 20-25 minutes
• Total Time: About 12-15 hours (including overnight rise)

Variations

• Savory Twist: Swap blueberries for olives and add feta cheese.
• Extra Crunch: Sprinkle with sliced almonds before baking.
• Cinnamon Sugar Version: Dust with cinnamon and sugar before baking for a dessert-like focaccia.
• Gluten-Free: Use a gluten-free sourdough starter and 1:1 gluten-free flour.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keeps for up to 5 days, but best enjoyed fresh.
• Freezing: Freeze slices in a sealed bag for up to 2 months. Thaw and toast before serving.
• Reheating: Warm in a 350°F oven for 5 minutes to restore crispiness.

FAQs

Can I use frozen blueberries?

Yes! Use frozen berries straight from the freezer—no need to thaw.

How do I prevent the blueberries from bursting too much?

Press them lightly into the dough rather than fully submerging them.

Can I make this ahead of time?

Yes! Let the dough cold ferment in the fridge for up to 24 hours before baking.

Can I use whole wheat flour?

Yes! Replace up to 30% of the flour with whole wheat for a heartier texture.

What herbs go well with this focaccia?

Fresh thyme, basil, or rosemary add a wonderful aroma.

How do I make it more dessert-like?

Drizzle with a lemon glaze (powdered sugar + lemon juice) after baking.

Can I use an instant yeast version?

Yes! Substitute the sourdough starter with ½ teaspoon yeast and reduce bulk fermentation time to 2-3 hours.

What’s the best way to serve this?

Enjoy warm with butter, mascarpone, or a drizzle of honey.

Do I need a special pan for focaccia?

No, a baking sheet or cast-iron pan works great!

Can I use citrus other than lemon?

Absolutely! Orange or lime zest work beautifully too.

Conclusion

This Sourdough Blueberry Lemon Focaccia is the perfect combination of sweet, tangy, and crispy textures. Whether you enjoy it for breakfast, brunch, or as a special treat, this naturally leavened bread is sure to impress. Try it today and experience a fresh twist on traditional focaccia!

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