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.