Sourdough Blueberry Lemon Focaccia

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Golden, bubbly, and kissed with juicy blueberries and zesty lemon—Sourdough Blueberry Lemon Focaccia is a sweet-meets-savory delight that captures the essence of summer in every bite. This isn’t your typical focaccia; it’s an irresistibly fluffy, lightly tangy sourdough-based bread topped with bursting blueberries and a gentle citrus aroma. Perfect for a weekend brunch, a picnic centerpiece, or a unique addition to your afternoon tea spread.

The soft crumb of the sourdough base contrasts beautifully with the pop of fresh blueberries, while the lemon adds brightness without overpowering. Whether you serve it warm with a swipe of whipped honey butter or chilled alongside a scoop of vanilla yogurt, this focaccia is sure to surprise and charm both sweet and savory lovers alike.

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Ingredients for Sourdough Blueberry Lemon Focaccia

• 200g active sourdough starter (fed and bubbly)
• 350g all-purpose flour
• 275g lukewarm water
• 8g salt
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil (plus more for drizzling)
• 1 tsp lemon zest (freshly grated)
• 1 tbsp lemon juice
• 1 cup fresh blueberries (washed and dried)
• Coarse sugar or raw turbinado sugar for topping (optional)
• Fresh thyme leaves (optional for a herby note)

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Step 1: Mix the Dough

In a large mixing bowl, combine your active sourdough starter with lukewarm water and honey. Stir gently until the starter dissolves. Add the flour and salt, mixing until a shaggy dough forms. Let the mixture rest uncovered for 30 minutes to allow the flour to fully hydrate—this is called autolyse and helps with gluten development.

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Step 2: Stretch and Fold

After the resting period, drizzle in the olive oil and incorporate it into the dough using your fingers. Over the next 2 hours, perform three rounds of stretch and folds every 30-40 minutes: gently pull a section of dough upward and fold it over itself. Rotate the bowl and repeat 3-4 more times per round. This strengthens the gluten and adds air pockets for that perfect airy focaccia texture.

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Step 3: Bulk Fermentation

Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature (around 72°F or 22°C) for 4–6 hours, or until it doubles in size. Alternatively, you can ferment it overnight in the fridge for enhanced sour flavor and flexibility.

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Step 4: Shape and Second Rise

Grease a 9×13-inch pan with olive oil. Transfer the dough into the pan and gently stretch it to the corners—don’t worry if it springs back. Let it rest for 20 minutes, then stretch again. Cover loosely and let it proof at room temperature for another 2 hours, or until bubbly and puffy.

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Step 5: Add Toppings and Bake

Preheat your oven to 425°F (220°C). Press your fingers into the dough to create dimples, then scatter the fresh blueberries over the top, gently pressing them into the dough. Sprinkle lemon zest and a light drizzle of lemon juice, followed by a dusting of coarse sugar for a subtle crunch. Bake for 20–25 minutes or until golden brown and the berries begin to blister.

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Step 6: Cool and Serve

Let the focaccia cool in the pan for 10 minutes, then transfer it to a wire rack. Serve slightly warm or room temperature. Optionally, garnish with fresh thyme for an herby contrast to the sweet and tangy profile.

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Storage Instructions

To keep your Sourdough Blueberry Lemon Focaccia fresh and flavorful:

• Room Temperature: Store the focaccia in an airtight container or tightly wrapped in parchment for up to 2 days. Avoid plastic wrap, as it can make the crust soggy.
• Refrigerator: If you need to keep it longer, refrigerate for up to 5 days. Reheat slices in a 300°F (150°C) oven for 5–8 minutes to restore softness and crisp edges.
• Freezer: For long-term storage, cut into squares, wrap each piece in parchment, and store in a zip-top freezer bag. It will keep for up to 2 months. Reheat directly from frozen in the oven at 350°F (175°C) for 10–15 minutes.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: ~180 kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 5g
• Fiber: 1g
• Sugar: 4g
• Sodium: 230mg

Nutritional values are approximate and may vary based on ingredients and serving size.

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Frequently Asked Questions

What makes this focaccia different from regular focaccia?

This version incorporates a sweet and tangy twist with blueberries and lemon, and it’s made with sourdough starter instead of commercial yeast, offering a deeper flavor and a chewier crumb.

Can I use frozen blueberries?

Yes! Frozen blueberries work well—just use them straight from the freezer and gently press them into the dough to avoid staining.

Can I make this without a sourdough starter?

You can substitute with 1 tsp active dry yeast and adjust proofing times, though you’ll lose the unique flavor sourdough provides.

Is this focaccia sweet or savory?

It straddles both! The dough has a subtle sweetness, and the toppings give it a fruity and zesty character. It pairs equally well with butter or soft cheese.

Can I add herbs like rosemary or thyme?

Absolutely. Fresh thyme works beautifully with lemon, and rosemary can add a savory layer if you’d like to experiment.

How do I know when the dough has fermented enough?

Look for a doubled volume, airy texture, and visible bubbles on the surface—especially during the second rise.

What’s the best way to reheat leftovers?

A quick toast in the oven at 300°F for 5 minutes revives the texture nicely. Avoid microwaving as it may turn the bread chewy.

Can I serve this as a dessert?

Yes! Pair it with a drizzle of honey, whipped cream, or even vanilla ice cream for a beautiful, rustic dessert.

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