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Sourdough Blueberry Lemon Focaccia

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This Sourdough Blueberry Lemon Focaccia is a delightful twist on traditional focaccia, combining the tangy flavor of sourdough with sweet blueberries and zesty lemon. The bread is light, airy, and perfect for breakfast, brunch, or as a sweet snack!

Ingredients

Scale

For the Dough:

  • 1 cup active sourdough starter (fed and bubbly)
  • 2 1/2 cups all-purpose flour
  • 1 cup warm water
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup olive oil (plus more for the pan)

For the Topping:

  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil

For the Optional Lemon Glaze:

  • 1/2 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Mix the Dough:
    In a large bowl, combine the sourdough starter, flour, warm water, sugar, salt, and 1/4 cup olive oil. Mix until a sticky dough forms. Cover with a damp towel and let it rest for 30 minutes.

  • Stretch and Fold:
    Perform 3-4 sets of “stretch and fold” every 30 minutes over a 2-hour period. This helps develop the gluten and create a light, airy texture.

  • Bulk Fermentation:
    Cover the dough and let it rise at room temperature for 4-6 hours, or until it doubles in size. Alternatively, refrigerate overnight for a slower rise and enhanced flavor.

  • Prepare the Pan:
    Generously oil a 9×13-inch baking pan with olive oil. Transfer the dough to the pan and gently stretch it to fill the corners. Let it rest for 1-2 hours until it puffs up.

  • Preheat the Oven:
    Preheat your oven to 425°F (220°C).

  • Add Toppings:
    Press your fingers into the dough to create dimples. Sprinkle the blueberries evenly over the top, gently pressing them into the dough. In a small bowl, mix lemon zest, sugar, lemon juice, and olive oil. Drizzle this mixture over the dough.

  • Bake:
    Bake for 20-25 minutes, or until the focaccia is golden and the edges are crispy.

  • Prepare the Lemon Glaze (Optional):
    In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled focaccia.

 

  • Serve:
    Slice into squares and enjoy as is or with a dollop of whipped cream or a scoop of vanilla yogurt.

Notes

  • You can swap blueberries for raspberries or blackberries for a different twist.
  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Reheat focaccia in the oven to regain its crispy texture.

Find it online: https://ukfinda.com/sourdough-blueberry-lemon-focaccia/