Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter
• 375g water, room temperature
• 10g fine sea salt
• 3 tablespoons extra virgin olive oil
• Zest of 2 lemons
• 1½ cups fresh blueberries
• 2 tablespoons granulated sugar (optional, for a slightly sweeter bread)

For Topping

• 2 tablespoons olive oil
• 2 tablespoons coarse sugar (optional)
• Extra blueberries
• Thin lemon slices (optional)

For the Lemon Glaze (Optional)

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract

Equipment

• Large mixing bowl
• Kitchen scale
• 9×13-inch baking pan
• Dough scraper
• Measuring cups and spoons
• Microplane or zester
• Cooling rack

Instructions

Step 1: Mix the Dough

In a large bowl, combine the water and active sourdough starter until mostly dissolved.

Add the bread flour and mix until no dry flour remains.

Cover and let the dough rest for 30 minutes.

Step 2: Add Salt and Olive Oil

Add the salt and 3 tablespoons of olive oil to the dough.

Mix thoroughly until fully incorporated.

Cover and rest for another 30 minutes.

Step 3: Stretch and Fold

Over the next 2 hours, perform four sets of stretch and folds every 30 minutes.

During the second set of folds, gently incorporate the lemon zest, blueberries, and optional sugar. Handle the dough carefully to avoid crushing the berries.

Step 4: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours, or until it becomes puffy and increases by about 50–75% in volume.

Step 5: Prepare the Pan

Generously coat a 9×13-inch baking pan with olive oil.

Transfer the dough into the pan and gently stretch it toward the edges.

If it springs back, let it rest for 15 minutes before stretching again.

Cover and let the dough rise for 1–2 hours, or refrigerate overnight for additional flavor.

Step 6: Dimple the Dough

Preheat the oven to 425°F (220°C).

Drizzle the remaining olive oil over the dough.

Using lightly oiled fingertips, gently press deep dimples across the surface.

Scatter extra blueberries over the top and sprinkle with coarse sugar if using.

Arrange thin lemon slices on top if desired.

Step 7: Bake

Bake for 25–30 minutes, or until the focaccia is golden brown and fully baked.

If the top browns too quickly, loosely cover it with foil during the last 10 minutes.

Step 8: Prepare the Glaze

While the focaccia cools, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth.

Adjust the consistency with additional lemon juice if needed.

Step 9: Finish and Serve

Allow the focaccia to cool for at least 20 minutes.

Drizzle with the lemon glaze before slicing into squares.

Serve slightly warm or at room temperature.

Serving Suggestions

Lemon Blueberry Sourdough Focaccia is delicious with:

• Whipped butter
• Cream cheese
• Lemon curd
• Honey
• Fresh blueberries
• Greek yogurt
• Vanilla yogurt
• Fresh fruit salad
• Hot tea
• Coffee
• Cappuccino
• Fresh lemonade

Tips for the Best Lemon Blueberry Sourdough Focaccia

• Use an active sourdough starter at its peak for the best rise.
• Fresh blueberries hold their shape better than frozen berries.
• Fold the blueberries in gently to prevent excessive bursting.
• Oil the pan generously for a crisp, golden crust.
• Don’t skip dimpling the dough—it creates the signature focaccia texture.
• Allow the bread to cool before glazing to keep the glaze from melting completely.
• Refrigerating the dough overnight enhances the sourdough flavor.

Recipe Variations

Lemon Raspberry Focaccia

Replace the blueberries with fresh raspberries for a tart and colorful variation.

Mixed Berry Focaccia

Use a combination of blueberries, blackberries, and raspberries for a vibrant berry-filled loaf.

Orange Blueberry Focaccia

Substitute orange zest and fresh orange juice in the glaze for a citrusy twist.

Almond Lemon Focaccia

Sprinkle sliced almonds over the dough before baking for added crunch.

Lavender Lemon Focaccia

Add a small amount of culinary lavender to the dough for a delicate floral flavor.

White Chocolate Blueberry Focaccia

Scatter chopped white chocolate over the dough during the final few minutes of baking for a rich, dessert-style bread.

Storage

Store the cooled focaccia in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheat slices in a 325°F (163°C) oven for 5–8 minutes to refresh the texture. If glazed, warm gently to avoid melting the glaze too much.

For longer storage, freeze individual slices for up to 2 months. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature and warm briefly before serving for the best flavor and texture.