Zingy Sourdough Blueberry Lemon Focaccia Recipe for Bread Lovers

Summer’s bounty meets artisan baking with this mouthwatering rustic sourdough blueberry lemon focaccia that bursts with tangy brightness.

Juicy blueberries nestle into a golden, pillowy canvas of perfectly fermented dough.

Each slice promises a delightful dance of sweet and zesty flavors that awaken the senses.

Freshly baked and fragrant, this focaccia offers a sophisticated twist on traditional bread.

The crisp exterior gives way to a tender, airy crumb studded with jewel-like berries.

Drizzled with a hint of olive oil and sprinkled with sea salt, this bread transforms a simple meal into a memorable culinary experience.

Gather your ingredients and let’s create something extraordinary.

How To Serve Sourdough Blueberry Lemon Focaccia

• Breakfast Companion: Slice the focaccia and pair with creamy Greek yogurt or a dollop of mascarpone for a delightful morning treat that balances sweet and tangy flavors.
• Brunch Centerpiece: Serve warm alongside scrambled eggs, crispy bacon, or a fresh fruit salad to create a stunning brunch spread that will impress your guests.
• Dessert Canvas: Transform the focaccia into a light dessert by drizzling the lemon glaze generously and topping with fresh berries or a sprinkle of powdered sugar for an elegant finish.
• Picnic Perfect: Cut into portable squares and pack for outdoor adventures, making it an ideal snack for beach trips, park outings, or casual gatherings with friends.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: 195 kcal

Servings: 9

Ingredients You’ll Need For Sourdough Blueberry Lemon Focaccia

• Sourdough Starter: Provides tangy flavor and helps dough rise with natural fermentation, choose an active and bubbly starter.
• Flour: Creates structure and texture, select high-protein bread flour for best results.
• Warm Water: Activates yeast and hydrates flour, use lukewarm temperature around 100-110°F.
• Sugar: Feeds yeast and balances flavors, helps with browning and caramelization.
• Salt: Enhances overall taste and controls yeast activity, use fine sea salt for even distribution.
• Olive Oil: Adds richness and helps create crispy crust, choose extra virgin for best flavor.

• Blueberries: Adds bursts of sweet-tart flavor, select fresh or frozen berries at peak ripeness.
• Lemon Zest: Provides bright, citrusy notes, use fresh zest for most intense flavor.
• Lemon Juice: Adds tangy brightness and helps balance sweetness, choose fresh-squeezed for best results.

• Powdered Sugar: Creates smooth, sweet drizzle, sift to prevent lumps.
• Lemon Juice: Thins glaze and adds citrus punch, adjust quantity for desired consistency.

Tools To Make Sourdough Blueberry Lemon Focaccia

• Large Mixing Bowl: Essential for combining and mixing all the dough ingredients.
• Damp Towel: Used to cover the dough during resting and rising periods.
• 9×13-inch Baking Pan: Perfect for spreading and baking the focaccia.
• Measuring Cups and Spoons: Needed for accurate ingredient measurements.
• Small Mixing Bowls: Two separate bowls for preparing lemon mixture and optional glaze.
• Whisk: Helps mix the lemon glaze and blend ingredients smoothly.
• Oven: Crucial for baking the focaccia to golden perfection.
• Zester or Grater: Required for creating lemon zest.
• Spatula or Wooden Spoon: Useful for mixing and folding the dough.

Steps To Bake Sourdough Blueberry Lemon Focaccia

• Kickstart the Dough

Grab your sourdough starter and mix it with flour, warm water, sugar, salt, and olive oil until a sticky dough emerges. Let it chill under a damp towel for half an hour.

• Build Strength

Stretch and fold the dough 3-4 times over two hours. This technique helps develop a light, airy texture that’ll make your focaccia irresistible.

• Let It Rise

Allow the dough to expand at room temperature for 4-6 hours until it doubles in size. For deeper flavor, you can also refrigerate overnight.

• Prep the Canvas

Oil a baking pan generously and transfer the dough, gently spreading it to fill every corner. Let it puff up for 1-2 hours.

• Fire Up the Oven

Crank your oven to 425F and get ready for magic.

• Add the Sparkle

Create dreamy dimples in the dough. Scatter blueberries across the surface and press them gently. Whip up a zesty mixture of lemon zest, sugar, lemon juice, and olive oil to drizzle on top.

• Bake to Perfection

Slide the pan into the oven and bake for 20-25 minutes until the focaccia turns golden and edges crisp up beautifully.

• Optional Finishing Touch

Whisk powdered sugar, lemon juice, and zest into a smooth glaze. Drizzle over the cooled focaccia for an extra burst of flavor.

Tips For Sourdough Blueberry Lemon Focaccia

• Sourdough Savvy: Insider Tips to Nail Your Blueberry Lemon Focaccia
• Starter Strength Matters: Ensure your sourdough starter is active and bubbly before mixing the dough for maximum rise and tangy flavor.
• Gentle Touch Technique: When stretching and folding, use wet hands to prevent sticking and handle the dough delicately to maintain its airy structure.
• Temperature Magic: Let the dough rise in a warm, draft-free spot to help it develop complex flavors and achieve perfect texture.
• Fruit Distribution Pro: Toss blueberries in a bit of flour before adding to prevent them from sinking and ensure even spread throughout the focaccia.
• Diet-Friendly Twists: Swap regular flour for gluten-free blend, use alternative sweeteners, or replace olive oil with coconut oil to accommodate different dietary needs.

Store Sourdough Blueberry Lemon Focaccia Right

• Refrigerator Rest: Wrap the focaccia in plastic wrap or aluminum foil and store in the refrigerator for up to 3 days. Gentle reheating in the oven at 350°F will restore its crispy edges and soft interior.
• Freezer Friendly: Slice the focaccia into individual portions, wrap tightly in freezer-safe bags, and freeze for up to 1 month. Thaw at room temperature and warm briefly in the oven for best texture.
• Counter Comfort: Keep fresh-baked focaccia at room temperature on a cutting board, loosely covered with a clean kitchen towel for 1-2 days. Avoid sealing in airtight containers to prevent moisture buildup.
• Slice and Stash: Cut focaccia into convenient serving sizes before storing, making it easier to grab a quick snack or reheat individual pieces without disturbing the entire loaf.

Rustic Sourdough Blueberry Lemon Focaccia

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 26 reviews

• Total Time: 45 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Homemade sourdough blueberry lemon focaccia combines tangy citrus with sweet berries in a rustic Italian-style bread. Bakers can savor this delightful creation that brings Mediterranean flavors to home kitchens with minimal effort.

---

Ingredients

Scale 1x2x3x

• 1 cup active sourdough starter (fed and bubbly)
• 2 ½ cups all-purpose flour
• 1 cup warm water
• 1 cup fresh or frozen blueberries
• ¼ cup olive oil (plus more for the pan)
• 1 tbsp olive oil
• ¼ cup granulated sugar
• 2 tbsps granulated sugar
• ½ cup powdered sugar
• 1 tbsp fresh lemon juice
• 2–3 tbsps fresh lemon juice
• 1 tsp salt
• zest of 1 lemon
• 1 tsp lemon zest

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dough Preparation: Merge sourdough starter, flour, warm water, sugar, salt, and olive oil in a large mixing bowl. Cover and let hydrate for 30 minutes, allowing ingredients to harmonize and develop initial flavor complexity.
2. Fermentation and Development: Execute strategic stretch and fold techniques over 2 hours, performing 3-4 gentle manipulations. This process develops gluten structure, creating a light, airy texture. Allow dough to ferment at room temperature for 4-6 hours or refrigerate overnight for enhanced flavor profile.
3. Pan Preparation: Generously coat a rectangular baking pan with olive oil. Transfer dough, gently spreading to fill entire surface. Let dough relax and rise for 1-2 hours, developing pillowy consistency.
4. Flavor Embedding: Delicately dimple dough surface with fingertips. Distribute blueberries across the landscape, pressing gently. Craft a fragrant elixir by combining lemon zest, sugar, lemon juice, and olive oil. Cascade this mixture over the prepared focaccia canvas.
5. Baking Process: Preheat oven to 425F. Bake focaccia until golden brown with caramelized edges, approximately 20-25 minutes. Look for a crisp exterior and soft, pillowy interior.
6. Final Touch: Optional lemon glaze can be created by whisking powdered sugar with lemon juice and zest until achieving a smooth, drizzling consistency. Apply artfully over cooled focaccia for added brightness and sweetness.

Notes

• Master Sourdough Hydration: Ensure precise water-to-flour ratio to achieve silky, elastic dough texture. Too little water creates dry, tough bread; too much leads to sticky, unmanageable consistency.
• Fermentation Temperature Control: Maintain consistent room temperature between 70-75°F during proofing. Cooler environments slow fermentation, while warmer spaces accelerate yeast activity and flavor development.
• Gentle Handling Technique: Use light, fingertip touch when dimpling and spreading dough to preserve delicate air bubbles. Aggressive pressing destroys the intricate network of gluten strands, resulting in dense bread.
• Blueberry Distribution Strategy: Gently press berries halfway into dough surface to prevent burning and ensure even baking. Frozen blueberries work perfectly and help maintain structural integrity during cooking process.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 9
• Calories: 195
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg