Description

Get ready to fall in love with this Sourdough Blueberry Lemon Focaccia, a unique and flavorful twist on traditional Italian bread. With a pillowy soft base, naturally leavened with sourdough starter, this focaccia bursts with juicy blueberries and a hint of bright lemon zest. It’s the perfect fusion of sweet and tangy, and a fantastic choice if you’re looking for quick breakfast options, healthy snack ideas, or even elegant brunch food ideas. This easy recipe brings together the comforting texture of focaccia with the refreshing zing of lemon and the natural sweetness of blueberries, making it ideal for casual dinners or weekend baking adventures. One bite and you’ll see why it’s a standout among breakfast ideas or dessert-worthy breads.

Ingredients

200g active sourdough starter

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 fresh lemon zest

1 tbsp lemon juice

1 cup fresh blueberries

Coarse or turbinado sugar for topping (optional)

Fresh thyme leaves (optional)

Instructions

In a large bowl, mix the sourdough starter, lukewarm water, and honey until dissolved.
Add flour and salt, stir to form a rough dough, and let rest for 30 minutes (autolyse).
Add olive oil, incorporate with your hands, and begin stretch and folds every 30-40 minutes for a total of 3 rounds.
Let the dough bulk ferment, covered, for 4–6 hours at room temp, or overnight in the fridge.
Transfer to a greased 9×13 pan and gently stretch it to the corners. Let it rest and repeat if needed.
Cover and let rise for 2 more hours until puffy and bubbly.
Preheat oven to 425°F (220°C). Dimple the dough with your fingers and top with blueberries, lemon zest, lemon juice, and coarse sugar.
Bake for 20–25 minutes until golden. Let cool 10 minutes before transferring to a rack.

Prep Time: 20 minutes (plus fermentation time)
Cook Time: 25 minutes
Category: Breakfast