Sourdough Lemon Blueberry Focaccia
A delightful blend of tangy lemon and sweet blueberries in a chewy sourdough focaccia, perfect for any occasion.
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.