why make this recipe
Lemon Blueberry Sourdough Focaccia is a delightful twist on traditional focaccia. Its light and airy texture combined with the bright flavors of lemon and blueberry results in a treat that’s perfect for any occasion. This unique bread is not only delicious but also great for sharing with family and friends, making it an ideal choice for gatherings, picnics, or simply enjoying with your morning coffee.
how to make Lemon Blueberry Sourdough Focaccia
Ingredients:
- 6 grams sourdough starter ripe, bubbly and active (about 1 teaspoon)
- 60 grams all-purpose or bread flour (about 1/2 cup)
- 60 grams water (about 1/4 cup)
- 120 grams levain ripe, bubbly and active (scant ½ cup – can also substitute for active sourdough starter)
- 400 grams water (about 1 ⅔ cup)
- 40 grams granulated sugar (about 3 Tablespoons)
- 10 grams salt (about 1.5 teaspoons)
- 9 grams lemon zest (about 1.5 Tablespoons from 2 lemons)
- 500 grams bread flour (about 3 ½ cups)
- 175 grams blueberries (reserved for folds (125 grams) AND topping (50 grams) the focaccia, about 1 cup)
- 40 grams olive oil reserved for pan (about 3 Tablespoons)
- 30 grams melted butter (reserved for pan, about 2 Tablespoons)
- 30 grams unsalted butter (softened, about 2 Tablespoons)
- 30 grams brown sugar (about 2 Tablespoons)
- 50 grams all-purpose flour (about ⅓ cup)
- pinch of salt (about ¼ teaspoon)
- 2 grams ground cinnamon (1/2 teaspoon, optional)
- 100 grams powdered sugar (about ¾ cup plus 1 Tablespoon)
- 20 grams lemon juice freshly squeezed (about 1.5 Tablespoons)
- 5 grams vanilla extract (about 1 teaspoon)
- pinch of salt
Directions:
- Mix Levain: Prepare the levain the night before by combining 6 grams of active sourdough starter, 60 grams of all-purpose or bread flour, and 60 grams of water. Let it sit for about 10-12 hours until bubbly.
- Combine Ingredients: In a large bowl, mix 120 grams of the prepared levain with 400 grams of water, 40 grams of granulated sugar, 10 grams of salt, 9 grams of lemon zest, and 500 grams of bread flour.
- Incorporate Blueberries: Gently fold in 125 grams of blueberries.
- Bulk Fermentation: Cover the bowl and let the dough rise at room temperature until it doubles in size, which may take around 4-6 hours.
- Stretch and Fold: Every 30 minutes, stretch and fold the dough 3-4 times during the first 2 hours of fermentation.
- Prepare for Baking: Grease a pan with 40 grams of olive oil and 30 grams of melted butter. Transfer the dough into the pan, allowing it to spread out.
- Second Rise: Allow the dough to rest for another hour, then top with the remaining 50 grams of blueberries.
- Bake: Preheat the oven to 220°C (425°F). Bake for about 25-30 minutes until golden brown.
- Cool & Glaze: After baking, let the focaccia cool. In a small bowl, mix 30 grams of softened unsalted butter, 30 grams of brown sugar, 50 grams of all-purpose flour, a pinch of salt, ground cinnamon (if using), 100 grams of powdered sugar, 20 grams of freshly squeezed lemon juice, and 5 grams of vanilla extract. Drizzle this glaze over the cooled focaccia.
how to serve Lemon Blueberry Sourdough Focaccia
Lemon Blueberry Sourdough Focaccia can be served warm or at room temperature. It’s perfect for breakfast, brunch, or as a snack throughout the day. You can enjoy it plain or toasted, and it pairs wonderfully with tea or coffee.
how to store Lemon Blueberry Sourdough Focaccia
To keep your focaccia fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it in plastic wrap or aluminum foil and place it in the refrigerator for up to a week. You can also freeze it, wrapped tightly, for up to a month. Just thaw at room temperature before serving.
tips to make Lemon Blueberry Sourdough Focaccia
- Use fresh blueberries for the best flavor and moisture.
- Make sure your sourdough starter is active for the best rise.
- Adjust the amount of lemon zest depending on how strong you want the lemon flavor.
- Experiment with herbs like rosemary or thyme for an added twist.
variation
You can replace the blueberries with other berries like raspberries or strawberries for a different flavor. Additionally, you can try adding a sprinkle of sea salt flakes on top before baking for extra taste.
FAQs
1. Can I use store-bought sourdough starter?
Yes, store-bought sourdough starter works great for this recipe. Just make sure it’s active and bubbly.
2. What if I don’t have levain?
You can substitute the levain with an equal amount of active sourdough starter, though the taste may vary slightly.
3. Can I add nuts or seeds?
Absolutely! Pecans or walnuts can add a nice crunch and flavor to the focaccia. Just fold them in with the blueberries.
Lemon Blueberry Sourdough Focaccia
Ingredients
Levain Preparation
- 6 grams sourdough starter ripe, bubbly and active (about 1 teaspoon)
- 60 grams all-purpose or bread flour (about 1/2 cup)
- 60 grams water (about 1/4 cup)
Main Ingredients
- 120 grams levain ripe, bubbly and active (scant ½ cup) Can substitute for active sourdough starter.
- 400 grams water (about 1 ⅔ cup)
- 40 grams granulated sugar (about 3 Tablespoons)
- 10 grams salt (about 1.5 teaspoons)
- 9 grams lemon zest (about 1.5 Tablespoons from 2 lemons)
- 500 grams bread flour (about 3 ½ cups)
- 175 grams blueberries (reserved for folds (125 grams) AND topping (50 grams), about 1 cup)
- 40 grams olive oil (reserved for pan, about 3 Tablespoons)
- 30 grams melted butter (reserved for pan, about 2 Tablespoons)
- 30 grams unsalted butter (softened, about 2 Tablespoons)
- 30 grams brown sugar (about 2 Tablespoons)
- 50 grams all-purpose flour (about ⅓ cup)
- pinch salt (about ¼ teaspoon)
- 2 grams ground cinnamon (1/2 teaspoon, optional)
- 100 grams powdered sugar (about ¾ cup plus 1 Tablespoon)
- 20 grams lemon juice (freshly squeezed, about 1.5 Tablespoons)
- 5 grams vanilla extract (about 1 teaspoon)
- pinch salt
Method
Preparation
- Prepare the levain the night before by combining 6 grams of active sourdough starter, 60 grams of all-purpose or bread flour, and 60 grams of water. Let it sit for about 10-12 hours until bubbly.
- In a large bowl, mix 120 grams of the prepared levain with 400 grams of water, 40 grams of granulated sugar, 10 grams of salt, 9 grams of lemon zest, and 500 grams of bread flour.
- Gently fold in 125 grams of blueberries.
- Cover the bowl and let the dough rise at room temperature until it doubles in size, which may take around 4-6 hours.
- Every 30 minutes, stretch and fold the dough 3-4 times during the first 2 hours of fermentation.
- Grease a pan with 40 grams of olive oil and 30 grams of melted butter. Transfer the dough into the pan, allowing it to spread out.
- Allow the dough to rest for another hour, then top with the remaining 50 grams of blueberries.
Baking
- Preheat the oven to 220°C (425°F). Bake for about 25-30 minutes until golden brown.
- After baking, let the focaccia cool. In a small bowl, mix 30 grams of softened unsalted butter, 30 grams of brown sugar, 50 grams of all-purpose flour, a pinch of salt, ground cinnamon (if using), 100 grams of powdered sugar, 20 grams of freshly squeezed lemon juice, and 5 grams of vanilla extract. Drizzle this glaze over the cooled focaccia.