Sourdough Lemon Blueberry Focaccia

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If you’re looking for a breakfast bread that tastes like a giant, pillowy blueberry muffin with a crispy artisan edge, this Sourdough Lemon Blueberry Focaccia is your new go-to. This recipe takes the classic, salty focaccia technique and flips it into a sweet masterpiece. It features a bright, citrus-infused dough topped with a luxurious lemon sugar butter glaze and pockets of bursting fresh berries.

The brilliance of this sweet sourdough focaccia recipe is its “overnight” method, making it incredibly beginner-friendly. By letting the dough ferment on your counter while you sleep, you develop deep flavor and a light, airy texture with almost no active effort. It is also famous for being the ultimate way to “save” over-proofed dough, turning a potential baking fail into a golden, bubbly success that screams spring.

Why You’ll Love This Sweet Focaccia

• Effortless Schedule: Mix the dough at night and bake it fresh for a stunning morning brunch.
• Blueberry Muffin Vibes: The addition of almond extract in the icing gives it that nostalgic bakery muffin flavor.
• Forgiving Texture: Focaccia dough is famously durable; even if you’re new to sourdough, this recipe is hard to mess up.
• Sweet & Zesty Balance: The richness of the butter is perfectly cut by the sharp acidity of fresh lemon juice and zest.

Ingredients

The Dough (The Night Before)

• 100g Active Sourdough Starter
• 375g Filtered Water
• 30g Honey (or Sugar)
• 500g Unbleached Bread Flour
• 10g Sea Salt

Lemon Sugar Butter Topping

• 1 stick (113g) Unsalted Butter, melted
• ¼ cup (50g) Granulated Sugar
• 2 Tbsp Fresh Lemon Zest
• Fresh Blueberries (to taste)

Lemon Icing

• 1 cup (120g) Powdered Sugar
• 1 tsp Almond Extract (the “secret” ingredient!)
• 1–2 Tbsp Fresh Lemon Juice (or Milk)

Instructions

1. Mix the Dough (Night Before)

In a large bowl, whisk the starter, water, and honey until milky. Add the flour and salt. Mix until a shaggy dough forms and no dry flour remains. Cover and let rest for 30–60 minutes.

2. Stretch and Folds

Perform 2–3 sets of “stretch and folds” spaced 30 minutes apart. This builds the structure needed for those big focaccia bubbles. Cover and let the dough bulk ferment on the counter overnight (8–12 hours).

3. Prepare the Pan

The next morning, melt your butter. Use about 2 tablespoons of it to generously grease a 9×13-inch baking pan or a 12-inch cast iron skillet.

4. Shape and Dimple

Transfer the jiggly dough into the pan. Stir the ¼ cup sugar and lemon zest into the remaining melted butter. Pour this lemon sugar butter over the dough. Scatter your blueberries on top. Use your fingers to press deep dimples into the dough, pushing the berries and butter into the surface.

5. Bake

Preheat oven to 425°F (218°C). Cover the pan with foil and bake for 15 minutes. Remove the foil and bake for another 20 minutes until the edges are golden brown and crispy.

6. Glaze and Serve

Whisk the powdered sugar, almond extract, and lemon juice until smooth. Drizzle over the warm focaccia. Let it cool slightly before slicing so the glaze sets.

Expert Tips for Success

• Almond Extract Secret: Do not skip the almond extract in the icing! It provides the characteristic “muffin” flavor that makes this dish so unique.
• Over-proofed? No Problem: If you wake up and your dough is a bit flat or smells very sour, it’s actually perfect for focaccia. The dimpling process will revitalize it.
• Fresh vs. Frozen: Fresh blueberries are preferred as they stay whole better. If using frozen, do not thaw them first, or they will bleed purple throughout the entire dough.
• High-Quality Butter: Since the topping is mostly butter, using a high-quality European-style butter will significantly improve the final taste.

Variations

• Berry Medley: Use a mix of raspberries, blackberries, and blueberries for a “Triple Berry” focaccia.
• Cream Cheese Swirl: Dollop small spoonfuls of sweetened cream cheese into the dimples along with the blueberries.
• Lavender Lemon: Add 1 tsp of culinary lavender to the lemon sugar for a sophisticated floral twist.
• Crunchy Topping: Add a handful of sliced almonds or a simple flour-sugar streusel on top before baking.

For the ultimate collection of zesty, top-rated artisan bakes, don’t miss our master guide to the 10 lemon blueberry sourdough bread ideas to try!

FAQ: Sourdough Lemon Blueberry Focaccia

Q: Can I use sourdough discard? A: This recipe works best with an active starter for the best rise and texture. However, if your discard is relatively fresh, it can work, though the fermentation may take longer.

Q: Why do I bake it covered first? A: The foil traps steam, which helps the dough rise and ensures the blueberries stay juicy rather than burning or drying out in the high heat.

Q: How do I store this? A: It is best served fresh and warm. If you have leftovers, store them in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat in the oven or air fryer to regain the crispy edges.

Q: My dough is very sticky, is that okay? A: Yes! Focaccia dough is high-hydration, meaning it should be very sticky and wet. This is what creates the airy, light crumb.