Easy Sourdough Blueberry Lemon Focaccia is a soft, airy bread infused with bright lemon flavor and bursts of juicy blueberries. This unique sweet focaccia combines the tang of sourdough with fresh citrus and fruit for a bakery-style treat at home.
Why You’ll Love This Recipe
This Easy Sourdough Blueberry Lemon Focaccia is light, fluffy, and full of fresh flavor. The lemon adds a refreshing citrus note, while blueberries create sweet pockets throughout the bread. Finished with a simple glaze, it’s perfect for breakfast, brunch, or dessert.
Ingredients
Dough
- 100 g active sourdough starter
- 400 g warm water
- 50 g granulated sugar
- 10 g salt
- 500 g bread flour
- 3 tablespoons lemon juice
- 3 teaspoons lemon zest
- 30 g olive oil (for pan)
Topping
- 1 cup fresh blueberries
- 62 g unsalted butter, melted
Lemon Glaze
- 2–3 tablespoons lemon juice
- 130 g powdered sugar
Instructions
- Feed your sourdough starter 4–6 hours before starting until it reaches peak activity.
- In a large bowl, mix starter, flour, water, sugar, salt, lemon juice, and zest until combined.
- Cover and let rest for 30 minutes.
- Perform 3 sets of stretch and folds, resting 30 minutes between each set.
- Cover and allow the dough to bulk ferment for 3–6 hours until airy.
- Refrigerate overnight for cold fermentation.
- Prepare a baking pan with parchment paper and olive oil.
- Transfer dough to the pan and gently stretch to fit.
- Cover and let rise for 4–5 hours until bubbly.
- Preheat oven to 400°F (200°C).
- Add blueberries and drizzle melted butter over the dough.
- Dimple the dough with your fingers.
- Bake for 30–40 minutes until golden brown.
- Mix lemon juice and powdered sugar to create glaze.
- Cool the bread, then drizzle with glaze before serving.
This Easy Sourdough Blueberry Lemon Focaccia is best enjoyed fresh with its soft texture and bright flavor.
Tips & Tricks
- Use an active starter for best rise
- Do not skip cold fermentation for flavor
- Oil your hands to handle sticky dough easily
- Use fresh blueberries to prevent excess moisture
- Let bread cool before glazing
Details
- Prep Time: 30 minutes
- Rise Time: 12–18 hours
- Cook Time: 35 minutes
- Total Time: ~14–18 hours
- Yield: 1 focaccia loaf
- Category: Bread / Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Difficulty: Medium
Notes
- Substitute blueberries with raspberries or blackberries
- Add vanilla extract for extra flavor
- Reduce sugar for a less sweet version
Nutrition (Approximate per serving)
- Calories: 260
- Protein: 5g
- Carbs: 45g
- Fat: 7g
FAQ
Can I skip cold fermentation?
Yes, but flavor and texture will be less developed.
Why is my dough sticky?
High hydration and lemon juice make it naturally sticky.
Can I use frozen blueberries?
Yes, but do not thaw before using.
How do I know it’s fully baked?
Internal temperature should reach about 200°F.
Can I make it sweeter?
Add more glaze or sugar to the dough.
Storage
- Room Temperature: Store up to 2 days
- Refrigerator: Store up to 4 days
- Freezer: Freeze up to 1 month
- Reheating: Warm lightly before serving
Similar Recipes
Easy Sourdough Blueberry Lemon Focaccia
Ingredients
Dough
- 100 g active sourdough starter
- 400 g warm water
- 50 g granulated sugar
- 10 g salt
- 500 g bread flour
- 3 tablespoons lemon juice
- 3 teaspoons lemon zest
- 30 g olive oil for pan
Topping
- 1 cup fresh blueberries
- 62 g unsalted butter melted
Lemon Glaze
- 2 –3 tablespoons lemon juice
- 130 g powdered sugar
Instructions
- Feed your sourdough starter 4–6 hours before starting until it reaches peak activity.
- In a large bowl, mix starter, flour, water, sugar, salt, lemon juice, and zest until combined.
- Cover and let rest for 30 minutes.
- Perform 3 sets of stretch and folds, resting 30 minutes between each set.
- Cover and allow the dough to bulk ferment for 3–6 hours until airy.
- Refrigerate overnight for cold fermentation.
- Prepare a baking pan with parchment paper and olive oil.
- Transfer dough to the pan and gently stretch to fit.
- Cover and let rise for 4–5 hours until bubbly.
- Preheat oven to 400°F (200°C).
- Add blueberries and drizzle melted butter over the dough.
- Dimple the dough with your fingers.
- Bake for 30–40 minutes until golden brown.
- Mix lemon juice and powdered sugar to create glaze.
- Cool the bread, then drizzle with glaze before serving.
- This Easy Sourdough Blueberry Lemon Focaccia is best enjoyed fresh with its soft texture and bright flavor.
Notes
- Substitute blueberries with raspberries or blackberries
Conclusion
Easy Sourdough Blueberry Lemon Focaccia is a bright, flavorful twist on classic focaccia. With its soft texture, fruity bursts, and citrus glaze, it’s a unique and delicious bake that’s worth every step.