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Lemon Blueberry Sourdough Focaccia

Lemon Blueberry Sourdough Focaccia

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Indulge in the delightful flavors of Lemon Blueberry Sourdough Focaccia, a sweet treat that perfectly balances zesty lemon and juicy blueberries. This easy-to-make dessert bread will fill your kitchen with a spring-like aroma, making it ideal for brunches, snack time, or simply as a sweet indulgence. With its crisp edges and soft, fluffy interior, each slice promises bursts of flavor that will impress your family and friends. Whether you enjoy it plain or with a drizzle of glaze, this focaccia is a crowd-pleaser that’s sure to be a hit at any gathering.

Ingredients

Scale
  • 6 grams sourdough starter ripe, bubbly and active
  • 60 grams all-purpose or bread flour
  • 60 grams water
  • 120 grams levain ripe, bubbly and active
  • 400 grams water
  • 40 grams granulated sugar
  • 10 grams salt
  • 9 grams lemon zest
  • 500 grams bread flour
  • 175 grams blueberries (reserved for folds and topping)
  • 40 grams olive oil reserved for pan
  • 30 grams melted butter reserved for pan
  • 30 grams unsalted butter softened
  • 30 grams brown sugar
  • 50 grams all-purpose flour
  • Pinch of salt
  • 2 grams ground cinnamon (optional)
  • 100 grams powdered sugar
  • 20 grams lemon juice freshly squeezed
  • 5 grams vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the dough by mixing ripe sourdough starter with all-purpose flour and water; let it sit until bubbly.
  2. Incorporate levain, additional water, sugar, salt, lemon zest, and bread flour until combined.
  3. Gently fold in most blueberries and allow the dough to rise in a warm place for about 2 hours until doubled.
  4. Preheat your oven to 400°F (200°C). Pour olive oil into the baking pan and transfer the dough, stretching it to fit.
  5. Top with reserved blueberries and bake for approximately 30 minutes or until golden brown.
  6. For the glaze, mix powdered sugar with lemon juice and vanilla extract; drizzle over cooled focaccia before serving.

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