Why You’ll Love This Recipe

This sourdough blueberry lemon focaccia is a delightful twist on traditional focaccia. The tang of the sourdough starter enhances the flavor, while the blueberries and lemon add a fresh, vibrant burst. The dough is incredibly easy to work with, and the result is a fluffy, flavorful bread that’s both tangy and sweet. Perfect for special occasions or any time you’re craving something unique, this focaccia is guaranteed to impress. Plus, the simple lemon glaze adds an irresistible sweetness that perfectly complements the tangy sourdough base.

Easy Sourdough Blueberry Lemon Focaccia Bread

Ingredients

100 g active sourdough starter (⅓ cup)
400 g warm water (1⅔ cups)
50 g granulated sugar (¼ cup)
10 g salt
500 g bread flour (4 cups)
3 tbsp lemon juice (1 large lemon)
3 tsp lemon zest (1 large lemon)
30 g olive oil (for greasing the pan, not in the dough)

Topping:

1 cup fresh blueberries
62 g unsalted butter, melted (¼ cup)

Lemon Glaze:

2-3 tbsp lemon juice
130 g powdered sugar (1 cup)

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

Directions

Prepare the Sourdough Starter:
Four to six hours before you’re ready to mix the dough, feed your sourdough starter with equal parts flour, water, and starter (1:1:1 ratio). Allow the starter to reach its peak, which will vary depending on the strength of your starter and the temperature in your kitchen.
Mix the Dough:
In a large bowl, combine 100 g sourdough starter, 500 g flour, 400 g water, 10 g salt, 3 tbsp lemon juice, 3 tsp lemon zest, and 50 g sugar. Use a Danish dough whisk to mix until fully combined. Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate.
Stretch and Fold:
Perform a set of stretches and folds. Grab the side of the dough, lift it up, and fold it over onto itself. Rotate the bowl a quarter turn and repeat for a total of 12-15 stretches. Cover the bowl and allow it to rest for another 30 minutes. Repeat this for 3 sets of stretch and folds, with 30-minute resting intervals.
Bulk Fermentation (First Rise):
After the final set of stretches and folds, cover the bowl and place it in a warm spot to bulk ferment for 3-6 hours. The dough is ready when it has noticeably risen and is full of air bubbles.
Cold Ferment:
Cover the dough and place it in the refrigerator overnight for a slow fermentation.
Shape and Second Rise:
The next day, prepare a 9×13-inch baking pan by lining it with parchment paper and drizzling 30 g of olive oil over the paper. Turn the dough out into the pan and use oiled fingers to stretch it to fit the pan. Cover the pan and let it rise for 4-5 hours in a warm spot. The dough should rise visibly with air bubbles beneath the surface.
Bake:
Preheat your oven to 375°F (190°C). Once the dough has fully risen, top it with fresh blueberries and drizzle with melted butter. Bake for 35 minutes or until golden brown.
Lemon Glaze:
While the focaccia is baking, prepare the lemon glaze by combining powdered sugar and lemon juice in a bowl until smooth. Once the focaccia is done, drizzle the glaze over the bread while it’s still warm.

Servings and Timing

Servings: 12
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Resting Time: 1 day 2 hours 30 minutes (includes bulk and cold ferment)
Total Time: 1 day 4 hours 35 minutes

Variations

Different Fruits: Try using raspberries, blackberries, or even strawberries in place of blueberries for a different flavor profile.
Add Herbs: For an additional layer of flavor, you could incorporate some fresh rosemary or thyme into the dough before baking.
Vegan Version: Replace the unsalted butter with a plant-based butter substitute and use a non-dairy milk for the glaze.

Storage/Reheating

Storage: This focaccia can be stored at room temperature in an airtight container for up to 3 days. If you’d like to extend its shelf life, store it in the fridge.
Reheating: To reheat, simply wrap the focaccia in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes.

FAQs

1. How can I tell if my sourdough starter is ready?

Your sourdough starter is ready when it has doubled in size and is bubbly, indicating that the yeast is active. You can perform the “float test” by dropping a small spoonful of starter into a glass of water. If it floats, it’s ready.

2. Can I use store-bought yeast instead of a sourdough starter?

Yes, you can substitute active dry yeast for the sourdough starter, but you will need to adjust the liquid and fermentation times.

3. What should I do if my dough is too sticky?

If the dough is too sticky, continue with the stretch and fold process. If needed, you can lightly flour your hands to make it easier to handle, but avoid adding too much flour as it can alter the dough’s consistency.

4. Can I freeze this focaccia?

Yes, you can freeze the focaccia after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months.

5. Can I skip the cold ferment?

While the cold ferment improves the flavor and texture of the focaccia, it is not strictly necessary. If you’re short on time, you can skip it and proceed with the second rise, but expect a slightly different texture and flavor.

6. What’s the best way to store the focaccia for longer periods?

To keep it fresh for an extended time, you can store the focaccia in the refrigerator, where it will last about 3-4 days. Make sure to wrap it in plastic to prevent it from drying out.

7. How do I get the focaccia to rise faster?

To speed up the rising process, place the dough in a warm area, such as an oven with the light on. You can also use a proofing box if you have one.

8. Can I add a glaze without lemon?

Yes, you can make a different glaze using powdered sugar and milk or other citrus juices, such as orange or lime, for a different flavor.

9. What’s the best way to ensure my focaccia gets golden brown?

Ensure the focaccia is well-oiled before baking, and bake it on the middle rack of the oven for even heat distribution. You can also increase the oven temperature by 10-15 degrees during the last few minutes to help it brown.

10. Can I make this recipe without the glaze?

Yes, you can skip the lemon glaze if you prefer a less sweet bread. The focaccia will still taste delicious with just the blueberries and lemon-infused dough.

Conclusion

This Easy Sourdough Blueberry Lemon Focaccia Bread is an incredible, flavorful treat that combines the tang of sourdough with the freshness of lemon and blueberries. Its fluffy texture and slightly sweet glaze make it a perfect addition to any meal or a lovely snack on its own. With a little patience and the right ingredients, you can enjoy this beautiful bread any time you’re craving something special!