Sourdough Blueberry Lemon Focaccia

Sourdough Blueberry Lemon Focaccia is a delightful twist on traditional Italian focaccia bread. This recipe combines the tangy flavor of a sourdough starter with the sweetness of fresh blueberries and the zesty brightness of lemon. The focaccia is soft and airy on the inside, with a slightly crispy, golden crust. It’s perfect as a breakfast treat, a sweet snack, or a beautiful addition to a brunch spread.

Why You’ll Love This Recipe

• Unique flavor combination: The mix of sweet blueberries, tart lemon, and tangy sourdough is irresistible.
• Naturally leavened: Uses a sourdough starter instead of commercial yeast.
• Light and airy texture: The focaccia has a soft crumb with a deliciously crisp crust.
• Easy to make: Minimal hands-on time, perfect for sourdough beginners.
• Versatile: Enjoy it as a sweet bread, with brunch, or as a light dessert.

Ingredients

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

For the Dough

• 1 cup active sourdough starter (fed and bubbly)
• 2 ½ cups all-purpose flour
• 1 cup water, room temperature
• 1 tablespoon honey or sugar
• 2 tablespoons olive oil
• 1 teaspoon salt

Toppings

• 1 cup fresh or frozen blueberries
• Zest of 1 large lemon
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves (optional)

Directions

Prepare the Dough

1. Mix the Dough: In a large bowl, combine the sourdough starter, water, honey, and olive oil. Add the flour and salt, mixing until a shaggy dough forms.
2. Autolyse: Cover the bowl with a damp towel and let the dough rest for 30 minutes.
3. Stretch and Fold: Perform 3-4 sets of stretch and folds every 30 minutes. To do this, stretch one side of the dough and fold it over itself, turning the bowl and repeating on all sides.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until it has doubled in size. Alternatively, refrigerate the dough overnight for a slower rise and enhanced flavor.

Assemble the Focaccia

5. Prepare the Pan: Grease a 9×13-inch baking pan or a large cast-iron skillet with olive oil.
6. Shape the Dough: Gently transfer the dough to the pan, stretching it to fit. Let it rest for 30 minutes.
7. Dimple the Dough: Drizzle the top with olive oil. Use your fingers to create dimples all over the dough.
8. Add Toppings: Evenly distribute the blueberries on top of the dough, pressing them lightly into the dimples. Sprinkle with lemon zest, sugar, lemon juice, and fresh thyme if using.

Bake the Focaccia

9. Preheat Oven: Preheat your oven to 425°F (220°C).
10. Bake: Bake the focaccia for 20-25 minutes, or until the top is golden brown and the edges are crispy.
11. Cool and Serve: Let the focaccia cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes (active)
• Cook Time: 25 minutes
• Additional Time: 6-12 hours (including fermentation and rising)
• Total Time: 7-13 hours

Variations

• Herb-Infused: Add fresh rosemary or basil along with the blueberries and lemon zest.
• Citrus Twist: Mix orange zest with the lemon for a unique flavor profile.
• Sweet and Savory: Add a sprinkle of sea salt and a drizzle of honey before serving.
• Nutty Addition: Sprinkle sliced almonds or chopped pistachios on top before baking.
• Dried Fruit Option: Use dried blueberries or cranberries if fresh ones are not available.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheating: Warm in a 350°F (175°C) oven for 5-10 minutes or toast slices in a skillet.
• Freezing: Freeze slices individually wrapped in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw and reheat as needed.

FAQs

Can I use frozen blueberries?

Yes, use them directly from the freezer without thawing to avoid extra moisture.

How do I keep the blueberries from sinking into the dough?

Lightly press the blueberries into the dough just enough to hold them in place but not too deep.

What if I don’t have a sourdough starter?

You can substitute the starter with 1 teaspoon of active dry yeast and adjust the water and flour accordingly.

Can I make this focaccia gluten-free?

Yes, you can use a gluten-free flour blend that is suitable for yeast breads.

How do I get a crispier crust?

Bake the focaccia on a preheated pizza stone or use convection mode if your oven has it.

Can I add more fruit to this recipe?

Absolutely! Raspberries, blackberries, or thinly sliced strawberries would also be delicious.

Should I add the sugar before or after baking?

Add the sugar before baking to allow it to caramelize slightly with the lemon juice.

How do I know when the focaccia is done?

The focaccia is ready when it is golden brown on top and sounds hollow when tapped.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours for a slow rise. Let it come to room temperature before baking.

What can I serve with this focaccia?

Serve it with yogurt, mascarpone, or cream cheese for breakfast, or enjoy it as a sweet bread alongside coffee or tea.

Conclusion

Sourdough Blueberry Lemon Focaccia is a delightful and creative way to enjoy sourdough bread. With its soft, airy interior, crisp crust, and vibrant toppings, this focaccia is perfect for any occasion. The combination of tangy sourdough, sweet blueberries, and zesty lemon creates a unique and refreshing flavor. Whether you’re hosting brunch or looking for a special homemade treat, this focaccia is sure to impress. Try this recipe and enjoy the beautiful blend of flavors and textures!

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