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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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