Sourdough Lemon Blueberry Focaccia

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Freshly baked sourdough lemon blueberry focaccia with a golden crust
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Why Make This Recipe

Sourdough Lemon Blueberry Focaccia is a delightful blend of flavors that makes for a unique twist on traditional focaccia. The combination of tangy lemon, sweet blueberries, and the chewy texture from the sourdough creates a special treat that’s perfect for any occasion. Whether you’re enjoying it for breakfast, as a snack, or serving it alongside your favorite meal, this focaccia will surely impress your family and friends.

How to Make Sourdough Lemon Blueberry Focaccia

Ingredients

  • 2 cups sourdough starter
  • 4 cups all-purpose flour
  • 1 cup warm water
  • 1/4 cup sugar
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • Juice of 1 lemon
  • Coarse sea salt for topping

Directions

  1. In a large bowl, mix the sourdough starter, warm water, olive oil, lemon juice, and sugar until combined.
  2. Add the flour and salt, and mix until a dough forms.
  3. Fold in the lemon zest and blueberries.
  4. Cover the bowl with plastic wrap and let it rise overnight at room temperature.
  5. The next day, preheat your oven to 425°F (220°C).
  6. Grease a baking sheet or pan with olive oil.
  7. Transfer the dough to the pan, spreading it out gently.
  8. Dimple the surface of the focaccia with your fingers and sprinkle with coarse sea salt.
  9. Let it rest for 30 minutes, then bake for 20-25 minutes until golden brown.
  10. Allow to cool slightly before slicing and serving.
Sourdough Lemon Blueberry Focaccia

How to Serve Sourdough Lemon Blueberry Focaccia

This focaccia is delicious on its own, but you can also serve it with a drizzle of olive oil or balsamic vinegar for dipping. It makes a great addition to any brunch spread, or you can enjoy it with a bowl of soup or salad for a light lunch. Add a bit of whipped cream cheese or lemon curd on the side for extra indulgence.

How to Store Sourdough Lemon Blueberry Focaccia

To keep your focaccia fresh, wrap it in plastic wrap or foil and store it at room temperature for up to three days. If you want to keep it longer, you can freeze it. Wrap the cooled focaccia tightly in plastic wrap, then in foil, and store it in the freezer for up to three months. To enjoy it later, simply thaw it at room temperature and warm it in the oven.

Tips to Make Sourdough Lemon Blueberry Focaccia

  • Make sure your sourdough starter is active for the best rise and flavor.
  • Use fresh blueberries for the best taste; frozen berries may make the dough too wet.
  • Experiment with different additions like herbs or other fruits to customize your focaccia.
  • Don’t rush the rising process; letting it rise overnight improves the flavor and texture.

Variation

You can swap out blueberries for other fruits like raspberries or strawberries, or add herbs like rosemary for a savory twist. You could also top it with nuts or seeds for added texture.

FAQs

1. Can I use store-bought sourdough bread instead of a starter?
No, a sourdough starter is a living culture that ferments the dough, giving it its unique flavor. Store-bought sourdough bread will not work in this recipe.

2. What can I do if I don’t have a sourdough starter?
You can either make your own sourdough starter or use a quick bread recipe instead. However, you will lose the unique flavor that comes from fermentation.

3. How do I know if my focaccia is done baking?
The focaccia should be golden brown on top and sound hollow when tapped on the bottom. You can also use a toothpick to check if it’s cooked through in the center.

Sourdough Lemon Blueberry Focaccia

A delightful blend of tangy lemon and sweet blueberries in a chewy sourdough focaccia, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Bread, Breakfast, Snack
Cuisine American
Servings 8 pieces
Calories 200 kcal

Ingredients
  

Main ingredients

  • 2 cups sourdough starter
  • 4 cups all-purpose flour
  • 1 cup warm water
  • 1/4 cup sugar
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 lemon Zest of 1 lemon
  • 1 cup fresh blueberries
  • 1 lemon Juice of 1 lemon
  • Coarse sea salt for topping

Instructions
 

Preparation

  • In a large bowl, mix the sourdough starter, warm water, olive oil, lemon juice, and sugar until combined.
  • Add the flour and salt, and mix until a dough forms.
  • Fold in the lemon zest and blueberries.
  • Cover the bowl with plastic wrap and let it rise overnight at room temperature.

Baking

  • The next day, preheat your oven to 425°F (220°C).
  • Grease a baking sheet or pan with olive oil.
  • Transfer the dough to the pan, spreading it out gently.
  • Dimple the surface of the focaccia with your fingers and sprinkle with coarse sea salt.
  • Let it rest for 30 minutes, then bake for 20-25 minutes until golden brown.
  • Allow to cool slightly before slicing and serving.

Notes

This focaccia is delicious on its own, but you can also serve it with a drizzle of olive oil or balsamic vinegar for dipping. To keep your focaccia fresh, wrap it in plastic wrap or foil and store it at room temperature for up to three days. If you want to keep it longer, you can freeze it. Wrap the cooled focaccia tightly in plastic wrap, then in foil, and store it in the freezer for up to three months. Add a bit of whipped cream cheese or lemon curd on the side for extra indulgence.
Keyword Baking Bread, Focaccia Recipe, Lemon Blueberry Recipe, Sourdough Focaccia, Sweet Bread