Let me introduce you to my absolute favorite springtime treat, the bright and irresistibly fresh Lemon Blueberry Sourdough Focaccia. This beauty blends the tangy complexity of sourdough with juicy bursts of blueberries and the zing of lemon zest, creating a delightful balance of sweet and savory with each tender bite. It’s not just a focaccia; it’s a celebration of fresh flavors and bubbly texture, perfect for brunch, dessert, or a special snack that feels like a hug from the inside out.

Lemon Blueberry Sourdough Focaccia Recipe - Recipe Image

Ingredients You’ll Need

What makes the Lemon Blueberry Sourdough Focaccia so special is how simple ingredients come together to create layers of flavor and texture. Each component, from the bubbly levain to the fresh blueberries, is essential in giving this focaccia its unique taste, moist crumb, and beautiful golden top.

Sourdough starter (6 grams): The heart of the bread, providing natural fermentation and signature tang.
All-purpose or bread flour (60 grams + 500 grams bread flour): The base for structure and chewiness in the dough.
Water (60 grams + 400 grams): Keeps the dough hydrated and soft, helping with the airy crumb.
Granulated sugar (40 grams): Balances the tang with a touch of sweetness during fermentation.
Salt (10 grams): Enhances all the flavors and stabilizes gluten development.
Lemon zest (9 grams): Provides aromatic citrus brightness that pairs perfectly with blueberries.
Blueberries (175 grams total): Split between folds and topping, adding juicy pops throughout and on the surface.
Olive oil (40 grams): For a rich, crispy crust and moist crumb.
Butter (30 grams melted + 30 grams softened): Adds richness to the pan and crumb topping for that luscious finish.
Brown sugar (30 grams): Incorporated into the crumb topping, bringing caramel notes.
All-purpose flour (50 grams): Helps form the crumb topping’s delicate texture.
Pinch of salt: Balances the sweetness in the crumb topping.
Ground cinnamon (2 grams, optional): Adds warm spice, perfect if you want a cozy twist.
Powdered sugar (100 grams): For the final lemon glaze, light and sweet.
Lemon juice (20 grams): Freshly squeezed to punch up the glaze’s tanginess.
Vanilla extract (5 grams): Adds depth and aroma to the glaze.

How to Make Lemon Blueberry Sourdough Focaccia

Step 1: Mix Levain

Start the journey by mixing a ripe sourdough starter with flour and water. This levain needs an overnight rest around 78ºF to become lively, bubbly, and ready to build your focaccia’s structure and flavor.

Step 2: Combine Dough Ingredients

Mix your active levain with water, sugar, salt, lemon zest, and bread flour until you have a sticky dough. Cover it up and let it rest for 30 minutes to hydrate the flour and encourage gluten development.

Step 3: First Coil Fold

Wet your hands and gently perform 4 to 6 coil folds on the sticky dough. This technique stretches and strengthens the dough, creating that oh-so-aerated texture we love. Cover again and let it rest for another 30 minutes.

Step 4: Repeat Coil Folds

Repeat the coil folding process two more times, allowing the dough to grow stronger and less sticky each time. The folds transform the dough’s elasticity and air retention abilities beautifully.

Step 5: Incorporate Blueberries into Dough

Sprinkle 125 grams of fresh blueberries over the dough and carefully fold them in with 3-4 gentle coil folds. The berries become little pockets of sweet juiciness throughout your focaccia. Let the dough rest another 30 minutes.

Step 6: Final Coil Fold and Bulk Fermentation

Give the dough one last fold to fully integrate the berries. Then, cover and let the dough bulk ferment for 2.5 to 3 hours at 78ºF. You’ll notice it rises about 50 to 60 percent and develops lovely air bubbles and a puffy texture.

Step 7: Prep the Pan and Shape the Dough

Line a 12-inch round or 9×13 pan with parchment paper, then coat it generously with light olive oil. Transfer your dough into the pan, stretching it gently with your fingers to cover the surface without tearing. You can refrigerate it here up to 48 hours before proofing.

Step 8: Proof the Dough

Let the dough proof in a warm spot until doubled in size and airy, usually about 2 to 3 hours. It should feel jiggly and light to the touch — that means it’s ready for its final touches.

Step 9: Prepare Crumb Topping and Dimple the Dough

Mix softened butter, brown sugar, flour, and salt into a crumbly topping. Pour melted butter over the dough, sprinkle the crumb topping and the remaining 50 grams of blueberries on top, then dimple the dough gently with your fingers. This step gives the focaccia its signature rustic look packed with flavor.

Step 10: Bake to Golden Perfection

Preheat your oven to 425ºF. Bake the focaccia for 25 to 30 minutes until golden brown, bubbling with crispy edges, and reaching an internal temperature of 200ºF. Let it cool in the pan briefly before moving it to a wire rack.

Step 11: Drizzle Lemon Glaze

While baking, whisk together powdered sugar, lemon juice, vanilla extract, and a pinch of salt to create a luscious glaze. Drizzle it over the warm focaccia for that final citrusy shine that ties everything together perfectly.

How to Serve Lemon Blueberry Sourdough Focaccia

Garnishes

To showcase the Lemon Blueberry Sourdough Focaccia, a sprinkling of fresh blueberries and a few additional lemon zest strands right before serving can elevate its fresh appearance and aroma, making it irresistible at first glance.

Side Dishes

This focaccia shines alongside a lightly dressed green salad or a simple bowl of whipped ricotta cheese. The creamy cheese beautifully complements the sweet-tart flavors while keeping your meal light and balanced.

Creative Ways to Present

Cut your focaccia into shareable squares and arrange on a rustic wooden board with bowls of honey or lavender-infused yogurt for dipping. It also makes a show-stopping breakfast with a smear of ricotta and a drizzle of local honey, perfect for a weekend brunch gathering or casual tea party.

Make Ahead and Storage

Storing Leftovers

Your leftover Lemon Blueberry Sourdough Focaccia stays fresh wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. The crust will soften a bit but the flavors remain vibrant.

Freezing

For longer storage, freeze individual slices or the whole focaccia wrapped in foil and plastic wrap. It can last up to 3 months in the freezer without losing its moistness or fresh flavor.

Reheating

Reheat slices in a 350ºF oven for 8 to 10 minutes, uncovered, until warm and crisp again. You can also toast thinner slices lightly to revive that delightful crust and enhance the blueberry bursts.

FAQs

Can I use frozen blueberries for the focaccia?

Fresh blueberries are ideal for the best texture and sweetness, but frozen berries can work too if gently thawed and patted dry before folding in to avoid excess moisture in the dough.

What if I don’t have a sourdough starter?

The sourdough starter is key for the unique tang and texture of this focaccia, but you could try using active yeast for a different but still tasty version. Just expect a slightly different crumb and flavor profile.

Can I make this focaccia vegan?

Yes, you can substitute the butter with vegan butter or coconut oil and ensure your sourdough starter doesn’t contain dairy. The olive oil and blueberries already add so much richness and flavor.

Why do we perform coil folds instead of regular folds?

Coil folding gently strengthens the dough while incorporating air without tearing the delicate structure. It’s perfect for sticky sourdough focaccia dough that benefits from gentle handling.

How long can I refrigerate the dough before baking?

You can refrigerate the shaped dough for up to 48 hours. This slow fermentation adds flavor complexity and makes the focaccia even more aromatic when baked fresh after chilling.

Final Thoughts

If you’re ready to wow your friends and family, the Lemon Blueberry Sourdough Focaccia is your new go-to recipe. It’s the kind of bread that brightens any table, offering a joyful burst of lemon and blueberry in every tender, crispy bite. Dive in and bake this beauty soon — I promise, it’s as fun to make as it is to eat!

Lemon Blueberry Sourdough Focaccia Recipe

★★★★★

4.8 from 15 reviews

Author: lilan
Total Time: Approximately 14-16 hours including fermentation and proofing
Yield: One 12-inch round or 9x13 inch focaccia, serves 8-10 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Blueberry Sourdough Focaccia is a vibrant and fluffy bread infused with fresh lemon zest and juicy blueberries. Made with a bubbly sourdough starter, it features a sweet crumb topping and a tangy lemon glaze that perfectly balances the tartness of the berries and brightness of the lemon. The bread is lightly crispy on the outside with a soft, airy crumb inside, ideal for breakfast, brunch, or as a delightful snack.

Instructions

Mix Levain: Combine 6 grams of ripe sourdough starter with 60 grams each of water and all-purpose or bread flour. Cover and let sit overnight at 78ºF for 10-12 hours until the mixture doubles in size, becomes bubbly, and active. Alternatively, you can substitute 120 grams of active sourdough starter.
Mix Dough: In a large bowl, mix the ripe levain with 400 grams water, granulated sugar, salt, lemon zest, and 500 grams bread flour using a dough whisk or spoon until a sticky dough forms. Cover with plastic wrap or a bowl cover and let rest for 30 minutes.
First Coil Fold: Remove cover and wet your hands. Carefully perform 4-6 coil folds by placing your hands under the middle of the dough, pulling it up until it stretches but doesn’t tear, then letting it fall back under itself. Repeat this on both sides and turn the bowl to fold all around. Cover and rest for 30 minutes.
Second Coil Fold: Wet your hands and repeat the coil folds as the dough will now be stronger. Cover and rest for 30 minutes.
Third Coil Fold with Blueberries: Add 125 grams of blueberries on top of dough. Wet hands and perform 3-4 coil folds to incorporate the blueberries evenly. Cover and rest for 30 minutes.
Fourth Coil Fold: Repeat the coil folding process to incorporate the blueberries further. Cover and rest.
Finish Bulk Fermentation: Cover and allow the dough to rest at 78ºF for 2.5-3 hours until risen about 50-60% in volume.
Prepare Pan: Line a 12-inch round or 9×13-inch metal baking pan with parchment paper. Pour 50 grams of light-flavored olive oil over the paper, tilting to coat the entire surface evenly.
Shape Dough: Transfer the dough into the prepared pan and spread gently with your fingers to fill the pan without tearing. You may cover and refrigerate up to 48 hours before proceeding.
Proof Dough: Let the dough proof at 78-80ºF for 2-3 hours until doubled in size, puffed, and airy. If underproofed, warm slightly and extend rising time.
Prepare Crumb Topping: In a small bowl, mix softened butter, brown sugar, all-purpose flour, salt, and optional cinnamon with fingers or spoon until a thick crumb topping forms. Set aside.
Dimple Dough and Add Toppings: Once dough is well proofed and bubbly, gently spread it to the edges of the pan. Pour 30 grams melted butter over the top, then sprinkle the crumb topping evenly. Scatter the remaining 50 grams of blueberries on top, and gently dimple the dough all over with your fingers.
Bake Focaccia: Preheat oven to 425ºF. Bake the focaccia for 25-30 minutes until bubbly, lightly golden, crispy on top, and an internal temperature of 200ºF is reached. Let cool in the pan for 5-10 minutes before transferring to a wire rack.
Prepare and Apply Sweet Glaze: While focaccia bakes, whisk powdered sugar, lemon juice, vanilla extract, and a pinch of salt until smooth. Drizzle the glaze over the warm focaccia and serve.

Notes

Ensure your sourdough starter is very active and bubbly prior to making the levain for best rise.
If you don’t have levain, active sourdough starter can be used instead as indicated.
Coil folding is key in developing gluten structure in this sticky dough; wet hands to prevent sticking.
Refrigerating after shaping can develop flavor and improve texture; allow warm proofing before baking if refrigerated.
The crumb topping can be adjusted by adding optional cinnamon for extra warmth.
Internal temperature check with a thermometer helps ensure perfect baking.
Use fresh, ripe blueberries for the best flavor and prevent excess moisture in dough.
The lemon glaze adds a refreshing brightness; adjust glaze sweetness to taste.

Prep Time: 15 minutes (plus 10-12 hours for levain and multiple resting periods)
Cook Time: 25-30 minutes
Category: Bread
Method: Baking with sourdough fermentation and coil folding
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 slice (about 100 grams)
Calories: 260 kcal
Sugar: 9 g
Sodium: 420 mg
Fat: 7 g
Saturated Fat: 3.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 15 mg

Keywords: Lemon Blueberry Sourdough Focaccia, Sourdough bread, Blueberry bread, Lemon zest bread, Sweet focaccia, Sourdough baking, Artisan bread