Description
This Sourdough Blueberry Lemon Focaccia is a unique twist on classic focaccia, combining the tangy depth of sourdough with juicy blueberries and bright lemon zest. The dough is soft, airy, and slightly chewy with a golden crust, making it perfect for breakfast, brunch, or as a lightly sweetened snack. Drizzle with honey or serve with mascarpone for an extra treat!
Ingredients
Units
Scale
For the Dough:
- 3 1/2 cups (440g) bread flour
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 1/4 cups (300ml) warm water
- 1 tbsp honey or maple syrup
- 2 tsp salt
- 2 tbsp olive oil (plus more for greasing)
For the Topping:
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Zest of 1 large lemon
- 2 tbsp honey or maple syrup (for drizzling)
- 2 tbsp olive oil (for brushing)
- 1 tsp flaky sea salt
- 1 tbsp fresh thyme or rosemary (optional, for an herby twist)
Instructions
Mix the Dough (Autolyse Stage)
- In a large mixing bowl, combine flour, sourdough starter, warm water, honey, and salt.
- Mix until just combined. Let rest for 30-45 minutes to allow the flour to absorb the water.
2. Knead & Bulk Fermentation
- Drizzle in 2 tbsp olive oil and stretch and fold the dough 4-5 times.
- Cover the bowl and let the dough rise at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes.
3. Overnight Cold Fermentation (Optional, for Better Flavor)
- Transfer the dough to a greased container, cover, and refrigerate overnight (8-12 hours).
4. Shape & Second Rise
- Grease a 9×13-inch pan or cast-iron skillet with olive oil.
- Gently stretch the dough into the pan, dimple it with your fingers, and let rise at room temperature for 2-3 hours until puffy.
5. Add Toppings & Bake
- Preheat oven to 425°F (220°C).
- Drizzle the dough with olive oil and sprinkle with lemon zest and flaky sea salt.
- Press blueberries into the dough and add fresh thyme or rosemary if using.
- Bake for 20-25 minutes until golden brown and bubbly.
6. Finish & Serve
- While warm, drizzle with honey or maple syrup for a sweet contrast.
- Serve warm or at room temperature with butter, mascarpone, or ricotta.
Notes
- Savory Twist: Omit honey and add goat cheese or feta before baking.
- Extra Crispiness: Bake directly on a pizza stone for a crispier bottom.
- Storage: Store at room temp for 2 days or freeze slices for up to 2 months.