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Lemon Blueberry Sourdough Focaccia

A delightful sourdough focaccia infused with fresh blueberries and zesty lemon, perfect for brunch or a cozy dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 7 hours
Servings: 8 pieces
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Dough
  • 500 g bread flour (or whole wheat for more fiber)
  • 350 g lukewarm water
  • 100 g active sourdough starter
  • 10 g sea salt
  • Juice and zest of 1 large lemon lemon For a tangy twist, substitute lemon with lime
  • 200 g fresh blueberries Dried blueberries can also work
  • Extra virgin olive oil For drizzling
  • Coarse sea salt For sprinkling
Health-Conscious Alternatives
  • gluten-free flour For a gluten-free version
  • coconut sugar To reduce the glycemic index

Method
 

Mix the Dough
  1. In a large mixing bowl, combine the bread flour and water. Allow it to rest for about 30 minutes (this process is called autolyse), which helps develop the gluten.
Add the Starter and Salt
  1. Add in the active sourdough starter, lemon juice, lemon zest, and sea salt. Mix until fully combined.
Bulk Fermentation
  1. Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours, performing stretches and folds every 30 minutes during the first 2 hours.
Shape the Dough
  1. After the bulk fermentation, transfer the dough onto a greased baking sheet. Gently stretch it into a rectangular shape.
Add Blueberries
  1. Press fresh blueberries into the surface of the dough, ensuring some get buried in the folds for a burst of flavor.
Second Rise
  1. Cover with a cloth again, and allow the dough to rest for an additional 1-2 hours.
Preheat & Bake
  1. Preheat your oven to 450°F (230°C) 30 minutes before baking. Drizzle the dough with olive oil and sprinkle coarse sea salt generously over the top. Bake for 25-30 minutes until golden brown.
Cool & Serve
  1. After baking, allow your focaccia to cool for a few minutes before slicing. Enjoy warm or at room temperature.

Notes

For a vegan version, you can skip the eggs and simply rely on sourdough fermentation for leavening. For a lighter version, use gluten-free flour blend and replace dairy with plant-based alternatives. Mistakes to avoid include overmixing the dough and not giving enough rise time.