Sourdough Lemon Blueberry Focaccia Bread

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Sliced Sourdough Lemon Blueberry Focaccia Bread on a wooden board
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Why Make This Recipe

Sourdough Lemon Blueberry Focaccia Bread is a delightful twist on traditional focaccia. This recipe combines the tangy flavor of sourdough with fresh blueberries and zesty lemon. It’s perfect for breakfast, snacks, or as a side for your meals. The light and airy texture makes it irresistible, while the bright flavors will brighten your day!

How to Make Sourdough Lemon Blueberry Focaccia Bread

Ingredients:

  • Active sourdough starter
  • Lemon zest
  • Fresh blueberries
  • Flour
  • Water
  • Salt
  • Olive oil
  • Sugar
  • Lemon juice
  • Powdered sugar (for glaze)

Directions:

  1. In a bowl, mix the active sourdough starter, water, and olive oil. In another bowl, combine flour, salt, and sugar. Gradually mix the dry ingredients into the wet mixture until a dough forms.
  2. Knead the dough until smooth, then cover and let it rise for several hours until doubled in size.
  3. Gently fold in the lemon zest and fresh blueberries.
  4. Preheat the oven to 400°F (200°C).
  5. Spread the dough onto a greased baking sheet, dimple the surface with your fingers, and let it rise for another 30 minutes.
  6. Bake for 20-25 minutes or until golden brown.
  7. For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled focaccia.
  8. Serve warm or at room temperature.
Sourdough Lemon Blueberry Focaccia Bread

How to Serve Sourdough Lemon Blueberry Focaccia Bread

This focaccia can be enjoyed in many ways. Serve it warm with butter or cream cheese for a tasty breakfast. It’s also great as a light snack or a side dish for meals. You can pair it with a nice cup of tea or coffee to enhance the experience. Enjoy it fresh or at room temperature to savor the flavors!

How to Store Sourdough Lemon Blueberry Focaccia Bread

Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can freeze it. Wrap the focaccia tightly in plastic wrap and then in foil before placing it in the freezer. Thaw at room temperature when ready to enjoy.

Tips to Make Sourdough Lemon Blueberry Focaccia Bread

  1. Use fresh blueberries for the best flavor. If using frozen, let them thaw and drain excess moisture.
  2. Adjust the amount of lemon zest according to your taste preference. You can add more for a stronger lemon flavor.
  3. Make sure your sourdough starter is active and bubbly for optimal rise and flavor.

Variation

You can try adding different fruits like raspberries or strawberries instead of blueberries. Another option is to sprinkle some chopped nuts on top before baking for extra crunch.

FAQs


  1. Can I use store-bought sourdough starter?
    Yes, you can use store-bought sourdough starter as long as it is active and bubbly.



  2. How can I make this recipe gluten-free?
    You can substitute all-purpose flour with a gluten-free flour blend designed for baking.



  3. Can I make this focaccia a day ahead?
    Yes, you can prepare the dough a day in advance and store it in the refrigerator after the first rise. Let it come to room temperature before shaping and baking.


Sourdough Lemon Blueberry Focaccia Bread

A delightful twist on traditional focaccia, combining tangy sourdough with fresh blueberries and zesty lemon, perfect for breakfast or as a snack.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 slices
Calories 200 kcal

Ingredients
  

Dough Ingredients

  • 1 cup Active sourdough starter Make sure it’s bubbly
  • 1 cup Water
  • 2 tablespoons Olive oil
  • 3 cups Flour All-purpose flour
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 tablespoon Lemon zest Adjust according to taste
  • 1 cup Fresh blueberries Use fresh for best flavor

Glaze Ingredients

  • 1 cup Powdered sugar For glaze, adjust to taste
  • 2 tablespoons Lemon juice Adjust to taste

Instructions
 

Preparation

  • In a bowl, mix the active sourdough starter, water, and olive oil.
  • In another bowl, combine flour, salt, and sugar.
  • Gradually mix the dry ingredients into the wet mixture until a dough forms.
  • Knead the dough until smooth, then cover and let it rise for several hours until doubled in size.
  • Gently fold in the lemon zest and fresh blueberries.

Baking

  • Preheat the oven to 400°F (200°C).
  • Spread the dough onto a greased baking sheet, dimple the surface with your fingers, and let it rise for another 30 minutes.
  • Bake for 20-25 minutes or until golden brown.

Serving

  • For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled focaccia.
  • Serve warm or at room temperature.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or freeze tightly wrapped for longer storage. Enjoy with butter or cream cheese!
Keyword Blueberry, Bread, Focaccia, Lemon, Sourdough