Description
This Easy Sourdough Blueberry Lemon Focaccia Bread combines the tang of sourdough with the brightness of lemon and the sweetness of blueberries. Soft, airy, and topped with a lemon glaze, it makes the perfect breakfast, snack, or side dish.
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)
1 cup fresh blueberries
62 g unsalted butter, melted (¼ cup)
2–3 tbsp lemon juice (for glaze)
130 g powdered sugar (1 cup, for glaze)
Instructions
- Feed the sourdough starter 4–6 hours before mixing and let it peak.
- In a large bowl, mix starter, flour, water, salt, lemon juice, lemon zest, and sugar until combined. Rest 30 minutes.
- Perform stretch and folds: 12–15 folds, resting 30 minutes between 3 sets.
- Cover and bulk ferment 3–6 hours at room temperature until risen and bubbly.
- Refrigerate dough overnight for a cold ferment.
- Next day, line a 9×13-inch pan with parchment, drizzle olive oil, and spread dough to fit. Cover and let rise 4–5 hours.
- Preheat oven to 375°F (190°C). Top dough with blueberries and drizzle with melted butter.
- Bake 35 minutes until golden brown.
- Mix powdered sugar and lemon juice to make glaze.
- Drizzle glaze over warm focaccia before serving.
Notes
Try raspberries, blackberries, or strawberries instead of blueberries.
Add rosemary or thyme for extra flavor.
Make it vegan by using plant-based butter and non-dairy milk in the glaze.
Store at room temperature up to 3 days or refrigerate for 3–4 days.
Reheat wrapped in foil at 350°F (175°C) for 10–15 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg
