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.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 12g
Notes
Lemon Blueberry Sourdough Focaccia can be served warm or at room temperature. It is 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. Store in an airtight container at room temperature for up to three days, in the refrigerator for up to a week, or freeze for up to a month.
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