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.

Ingredients

Scale

Levain

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)

Dough

120 grams levain, ripe, bubbly and active (scant ½ cup; can substitute for active sourdough starter)
400 grams water (about 1 ⅔ cups)
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)
125 grams blueberries (for folds, reserved)

Topping & Pan Preparation

40 grams olive oil (for pan, about 3 Tablespoons)
30 grams unsalted butter, softened (about 2 Tablespoons)
30 grams melted butter (for pan, 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 (optional, about ½ teaspoon)
50 grams blueberries (for topping)

Lemon Glaze

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

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