The Sourdough Blueberry Lemon Focaccia is a feast for both the eyes and the palate. Its golden, crisp edges contrast beautifully with the deep blue bursts of juicy blueberries, while the soft, airy interior is infused with the bright citrus notes of fresh lemon zest. A light drizzle of lemon glaze enhances the natural sweetness, making every bite a perfect balance of tangy, sweet, and savory flavors. This focaccia is not only a delight to taste but also a stunning centerpiece for any table. Whether served warm as a breakfast treat, paired with a cheese platter for brunch, or enjoyed as a light dessert, its vibrant colors and artisanal texture make it truly irresistible. The combination of sourdough’s tangy complexity with the freshness of fruit creates a sophisticated yet comforting bread that is sure to impress.
Full recipe:
Ingredients:
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Dough:
- 100 g active sourdough starter (about 1/2 cup)
- 400 g warm water (1 2/3 cups)
- 50 g granulated sugar (1/4 cup)
- 10 g salt (2 teaspoons)
- 500 g bread flour (4 cups)
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 3 teaspoons lemon zest (from about 1 large lemon)
- 30 g olive oil (2 tablespoons) – for greasing the pan
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Topping:
- 1 cup fresh blueberries
- 62 g unsalted butter, melted (1/4 cup)
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Lemon Glaze:
- 2-3 tablespoons fresh lemon juice
- 130 g powdered sugar (1 cup)
Directions:
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Prepare the Starter: Feed your sourdough starter 4-6 hours before mixing the dough, using equal parts flour, water, and starter. Allow it to reach its peak.
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Mix the Dough: In a large bowl, combine active sourdough starter, bread flour, warm water, salt, lemon juice, lemon zest, and granulated sugar. Mix until fully incorporated. Cover and let the dough rest at room temperature for 30 minutes to hydrate the flour.
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Stretch and Fold: Perform a set of stretches and folds by lifting and folding the dough over itself, rotating the bowl each time, for a total of 12-15 stretches. Cover and let rest for 30 minutes. Repeat this process two more times, allowing 30 minutes of rest between each set.
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Bulk Fermentation: After the final stretch and fold, cover the bowl and let the dough ferment in a warm spot for approximately 3-6 hours, until it shows visible air bubbles and has risen.
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Cold Fermentation: Cover the bowl and refrigerate overnight to develop deeper flavors.
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Shape and Second Rise: The next morning, line a baking pan with parchment paper and drizzle with olive oil. Transfer the dough into the pan, gently stretching it to fit. Cover and let it rise in a warm place for 4-5 hours, until puffy with visible air bubbles.
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Add Toppings and Dimple: Sprinkle fresh blueberries over the dough. Pour melted butter evenly on top. Using your fingertips, press into the dough to create dimples across the surface.
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Bake: Bake for 30-40 minutes, until the top is light golden brown and the internal temperature reaches 200°F (93°C).
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Prepare Lemon Glaze: While the focaccia is baking, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
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Cool and Glaze: Once baked, remove the focaccia from the pan and let it cool on a wire rack. After it reaches room temperature, drizzle the lemon glaze over the top.
Prep Time: 1 hour 30 minutes | Cooking Time: 35 minutes | Total Time: 1 day 4 hours 35 minutes
Kcal: 232 per serving | Servings: 12
Sourdough Blueberry Lemon Focaccia: A Delicious Twist on a Classic
Sourdough Blueberry Lemon Focaccia is a delightful combination of sweet and savory flavors, merging the airy, chewy texture of traditional Italian focaccia with the refreshing zest of lemon and the juicy burst of fresh blueberries. This unique variation is perfect for those who love experimenting with sourdough recipes and enjoy a hint of natural sweetness in their baked goods. Whether served as a breakfast treat, a snack, or even a dessert, this focaccia is sure to impress with its vibrant flavors and stunning presentation.
The Story Behind This Recipe
Focaccia has long been a staple in Italian cuisine, known for its crisp, golden crust and soft, airy crumb. Traditionally made with simple ingredients such as flour, water, yeast (or sourdough starter), olive oil, and salt, focaccia is a versatile bread that can be enjoyed on its own or with various toppings.
The addition of blueberries and lemon brings a fresh and modern twist to this classic bread. While fruit is not a common topping for traditional focaccia, its natural sweetness balances beautifully with the slight tang of sourdough. Blueberries provide a burst of juiciness, while lemon zest and juice add brightness, making this version both refreshing and satisfying.
This recipe takes advantage of natural fermentation, which enhances both the flavor and the health benefits of the bread. The result is a focaccia that is slightly tangy, subtly sweet, and irresistibly delicious.
Why This Recipe Stands Out
1. The Magic of Sourdough
Using a sourdough starter instead of commercial yeast brings multiple benefits:
- Enhanced Flavor – Sourdough fermentation adds depth, with mild tangy notes that complement the sweetness of blueberries and lemon.
- Better Digestibility – The natural fermentation process helps break down gluten and makes the bread easier to digest.
- Healthier Option – Sourdough has a lower glycemic index and contains beneficial probiotics that support gut health.
2. The Perfect Balance of Sweet and Tangy
Unlike traditional focaccia, which leans more towards savory toppings like rosemary and sea salt, this recipe highlights a delicate sweetness that pairs beautifully with the natural acidity of lemon. The result is a light and refreshing take on focaccia that works for any time of the day.
3. A Stunning Visual Appeal
The deep blue and purple hues of bursting blueberries, combined with golden-baked dough and a drizzle of lemon glaze, make this focaccia a true showstopper. It’s perfect for special occasions, brunch gatherings, or simply when you want to impress with a beautiful homemade bread.
4. Versatile and Customizable
This recipe is easily adjustable to suit different preferences. You can:
- Make it more decadent – Add a sprinkle of coarse sugar before baking for extra sweetness.
- Enhance the flavors – Mix in fresh herbs like thyme or basil for a sophisticated touch.
- Make it dairy-free – Substitute butter with coconut oil or more olive oil.
Health Benefits of This Recipe
1. Nutrient-Rich Blueberries
Blueberries are often called a “superfood” due to their high levels of antioxidants, vitamins, and fiber. They are great for:
- Boosting brain health
- Supporting heart health
- Reducing inflammation
- Improving digestion
2. Vitamin-Packed Lemon
Lemon juice and zest are not just for flavor; they are packed with vitamin C, which helps boost the immune system, promote collagen production, and enhance iron absorption.
3. Heart-Healthy Olive Oil
Olive oil is a key ingredient in focaccia, providing healthy monounsaturated fats that support heart health and reduce inflammation in the body.
4. Gut-Friendly Sourdough
Since sourdough bread undergoes natural fermentation, it contains probiotics that promote gut health. It also has a lower glycemic index than traditional bread, making it a better choice for blood sugar management.
Serving Suggestions
- For Breakfast – Pair a warm slice with a cup of coffee or tea.
- As a Snack – Enjoy on its own or with a drizzle of honey.
- As a Dessert – Serve with whipped cream or a scoop of vanilla ice cream.
- For Brunch – Complement it with cheese, nuts, and fresh fruit for an elegant brunch spread.
This focaccia can be eaten warm right out of the oven or stored for later. It tastes even better the next day as the flavors deepen and the texture remains moist yet slightly crisp on the edges.
Tips for Success
1. Use an Active Sourdough Starter
A bubbly, active sourdough starter is key to achieving the best rise and texture. If your starter hasn’t been fed recently, refresh it a few hours before baking.
2. Don’t Skip the Long Fermentation
Overnight fermentation not only improves the flavor but also makes the dough easier to work with. Allowing the dough to ferment in the fridge enhances its structure and gives the focaccia an airy crumb.
3. Handle the Dough Gently
Since focaccia dough is quite hydrated (high water content), it’s best to handle it with oiled hands to prevent sticking. Gently stretching and folding the dough during the bulk fermentation phase helps develop gluten structure for a better rise.
4. Use Fresh, High-Quality Ingredients
- Fresh blueberries provide the best burst of flavor and juiciness.
- Organic lemons yield better zest and juice, free from wax coatings or pesticides.
- High-quality olive oil enhances the richness of the focaccia.
How to Store and Reheat
Storing:
- Keep the focaccia at room temperature in an airtight container for up to 2 days.
- For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months.
Reheating:
- Warm in a 300°F (150°C) oven for 5-7 minutes to revive its crispy edges and soft interior.
- If reheating from frozen, let it thaw at room temperature before warming it in the oven.
Conclusion
Sourdough Blueberry Lemon Focaccia is more than just a bread—it’s a delightful culinary experience. It combines the wholesome benefits of sourdough with the natural sweetness of blueberries and the refreshing zest of lemon, creating a treat that is both nourishing and indulgent. Whether you’re new to sourdough baking or a seasoned baker looking for a unique recipe, this focaccia is a must-try.