Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Sourdough Blueberry Lemon Focaccia Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 13 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes (plus 4-6 hours for starter feeding and overnight cold ferment)
  • Cook Time: 35-40 minutes
  • Total Time: Approximately 28 hours 35 minutes (including fermentation and rest times)
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

This Easy Sourdough Blueberry Lemon Focaccia Bread is a delightful combination of tangy sourdough, fresh blueberries, and zesty lemon. Featuring a soft, airy crumb and a golden crust, it’s lightly sweetened and glazed with a lemon drizzle for a perfect balance of flavors. Ideal for breakfast, brunch, or a sweet-savory snack, this recipe includes a detailed process for fermenting, shaping, and baking sourdough focaccia infused with bright citrus and juicy berries.

Ingredients

Dough Ingredients

  • 100 g active sourdough starter (⅓ cup)
  • 400 g warm water (1⅔ cups)
  • 50 g granulated sugar (¼ cup)
  • 10 g salt (2 tsp)
  • 500 g bread flour (4 cups)
  • 3 tbsp lemon juice (from 1 large lemon)
  • 3 tsp lemon zest (from 1 large lemon)

For Baking and Assembly

  • 30 g olive oil (for pan, about 2 tbsp, do not add to dough)
  • 1 cup fresh blueberries
  • 62 g unsalted butter, melted (¼ cup)

Lemon Glaze

  • 2-3 tbsp lemon juice
  • 130 g powdered sugar (1 cup)

Instructions

  1. Feed the starter: 4-6 hours before mixing the dough, feed your sourdough starter at a 1:1:1 ratio (equal parts starter, flour, and water) and let it peak at room temperature.
  2. Mix the dough: In a large bowl, combine 100 g active starter, 500 g bread flour, 400 g warm water, 10 g salt, 3 tbsp lemon juice, 3 tsp lemon zest, and 50 g sugar. Mix thoroughly using a Danish dough whisk until fully combined. Cover and let rest at room temperature for 30 minutes to hydrate the flour.
  3. Stretch and fold sets: Perform a set of stretch and folds by lifting the dough from the side of the bowl and folding it over itself 12-15 times while rotating the bowl. Cover and let rest for 30 minutes. Repeat this process for a total of 3 sets. The dough will be sticky and loose due to hydration and lemon juice—this is normal.
  4. Bulk fermentation: After the last fold, cover the bowl and place it in a warm spot to ferment until doubled in size, approximately 3-6 hours depending on room temperature and starter activity.
  5. Cold ferment: Cover the dough and refrigerate overnight to develop flavor and improve texture.
  6. Prepare pan and shape dough: The next morning, line your baking pan with parchment paper and drizzle 30 g olive oil evenly over it. Turn the dough out into the pan using a bowl scraper. With oiled fingers, gently stretch and pull the dough to evenly fit the pan.
  7. Second rise: Cover the pan loosely with a tea towel or plastic wrap and place in a warm location for 4-5 hours until the dough visibly rises and shows many air bubbles. If your kitchen is cool, use the oven (light on, turned off) to create a warm environment, removing the dough before baking.
  8. Dimple and prepare for baking: Preheat your oven to 400°F (200°C). Sprinkle fresh blueberries evenly over the dough. Pour melted butter gently over the top. Using your fingertips, press dimples all across the dough surface to create characteristic focaccia texture.
  9. Bake: Place the pan in the preheated oven and bake for 30-40 minutes or until the top is a light golden brown and an internal temperature reads 200°F (93°C).
  10. Make lemon glaze: While baking, combine 2-3 tbsp lemon juice with 130 g powdered sugar in a small bowl. Whisk until smooth and pourable. Adjust with extra lemon juice if needed for consistency.
  11. Cool and glaze: Remove the focaccia from the oven and transfer it onto a wire rack, discarding the parchment paper. Let it cool to room temperature before drizzling the lemon glaze evenly over the top.
  12. Store: For best flavor and texture, eat the focaccia the same day. Leftovers can be stored in an airtight container at room temperature for 1-2 days.

Notes

  • The dough is quite sticky due to high hydration and lemon juice—don’t be discouraged if it feels different from typical dough.
  • Maintain warm but not hot temperatures for fermentation to ensure proper rise.
  • You can use frozen blueberries if fresh are unavailable, but fresh is best for texture and burst of flavor.
  • Adjust lemon zest and juice amounts to your taste preference for brightness.
  • Ensure internal temperature reaches 200°F to confirm focaccia is fully baked.
  • The glaze adds sweetness and tang—feel free to omit if you prefer less sweetness.
  • Use parchment paper to prevent sticking and make removal from pan easier.

Find it online: https://evelynscooking.com/easy-sourdough-blueberry-lemon-focaccia-bread-recipe/