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.
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!