Sourdough Lemon Blueberry Focaccia Bread

why make this recipe

This sourdough lemon blueberry focaccia bread mixes bright lemon and sweet blueberries with tangy sourdough. It makes a soft, slightly chewy bread with fruity pockets. You can serve it for breakfast, brunch, or as a snack. The flavors feel fresh and simple.

introduction

This bread uses your active sourdough starter and a few simple ingredients. It is fun to make and not hard to learn. If you want ideas for a plain starter method, see the delicious sourdough bread recipe for a basic sourdough base and tips.

how to make Sourdough Lemon Blueberry Focaccia Bread

Make the dough, fold in blueberries, let it rise, shape on a pan, and bake. Keep the steps slow and steady so the dough develops flavor. Work gently when you add blueberries so they do not burst and color the dough too much. Finish with a light lemon glaze while the focaccia is warm.

Ingredients :

• 1 cup active sourdough starter
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup water
• Zest of 1 lemon
• 1 cup fresh blueberries
• 1 tablespoon olive oil
• 1/4 cup powdered sugar
• 2 tablespoons lemon juice

Directions :

1. In a mixing bowl, combine the active sourdough starter, water, and lemon zest. Mix well.
2. Gradually add in the flour and salt, mixing until combined, then knead for about 5-10 minutes until smooth.
3. Fold in the fresh blueberries gently.
4. Place the dough in a greased bowl and cover with a damp cloth. Let it rise for 4-6 hours or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Transfer the dough to a greased baking sheet and gently stretch it to fit.
7. Let it rest for another 30 minutes.
8. Create dimples in the dough with your fingers, drizzle olive oil over the top, and add a sprinkle of blueberries if desired.
9. Bake for 20-25 minutes or until golden brown.
10. In a small bowl, mix powdered sugar with lemon juice to create a glaze, then drizzle over the warm focaccia before serving.

how to serve Sourdough Lemon Blueberry Focaccia Bread

Slice when warm or at room temperature. Serve plain or with a light spread of butter or cream cheese. This focaccia pairs well with coffee or tea for breakfast and makes a nice side at brunch.

how to store Sourdough Lemon Blueberry Focaccia Bread

Cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze up to 1 month. Thaw at room temperature and warm briefly in the oven before serving.

tips to make Sourdough Lemon Blueberry Focaccia Bread

• Use ripe but firm blueberries to avoid too much juice.
• Handle berries gently to keep them whole in the dough.
• If your starter is very active, watch the rise time — it may rise faster.
• Do not over-knead after adding blueberries to avoid crushing them.
• Dimples help hold oil and glaze for a nice texture and shine.

variation (if any)

• Add a teaspoon of vanilla for a sweeter note.
• Use lemon slices or a light sprinkle of coarse sugar on top before baking.
• Swap blueberries for raspberries or chopped strawberries for a different fruit flavor.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them well, then pat dry before folding into the dough to reduce extra moisture.

Q: Do I need to feed my starter before using?
A: Use an active starter that has been fed and is bubbly. Feeding 4-8 hours before mixing usually works.

Q: Can I make this focaccia without a sourdough starter?
A: You can use commercial yeast instead, but flavor and texture will change. Use a standard focaccia yeast recipe and add lemon and blueberries.

Q: How do I keep the focaccia from getting soggy from the fruit?
A: Gently fold in the fruit last, and use firmer berries. Bake soon after shaping so the fruit does not release too much juice into the dough.

Sourdough Lemon Blueberry Focaccia Bread

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 180 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful sourdough focaccia infused with bright lemon and sweet blueberries, perfect for breakfast, brunch, or a snack.

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Ingredients

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• 1 cup active sourdough starter
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup water
• Zest of 1 lemon
• 1 cup fresh blueberries
• 1 tablespoon olive oil
• 1/4 cup powdered sugar
• 2 tablespoons lemon juice

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Instructions

1. In a mixing bowl, combine the active sourdough starter, water, and lemon zest. Mix well.
2. Gradually add in the flour and salt, mixing until combined, then knead for about 5-10 minutes until smooth.
3. Fold in the fresh blueberries gently.
4. Place the dough in a greased bowl and cover with a damp cloth. Let it rise for 4-6 hours or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Transfer the dough to a greased baking sheet and gently stretch it to fit.
7. Let it rest for another 30 minutes.
8. Create dimples in the dough with your fingers, drizzle olive oil over the top, and add a sprinkle of blueberries if desired.
9. Bake for 20-25 minutes or until golden brown.
10. In a small bowl, mix powdered sugar with lemon juice to create a glaze, then drizzle over the warm focaccia before serving.

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Notes

Handle berries gently to keep them whole in the dough. Dimples help hold oil and glaze for a nice texture and shine.

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Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 10g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg