Sourdough Lemon Blueberry Focaccia
This Sourdough Lemon Blueberry Focaccia is a sweet twist on classic focaccia, featuring a light, airy crumb infused with lemon, topped with buttery lemon sugar, juicy blueberries, and finished with a bakery-style lemon almond glaze. It tastes like a giant blueberry muffin with a crisp artisan edge.
Equipment
- Large mixing bowl
- 9x13-inch Baking Pan or Cast Iron Skillet
- Whisk
Ingredients
- 100 g active sourdough starter
- 375 g filtered water
- 30 g honey (or sugar)
- 500 g unbleached bread flour
- 10 g sea salt
- 1 stick unsalted butter, melted
- 1/4 cup granulated sugar
- 2 Tbsp fresh lemon zest
- fresh blueberries, to taste
- 1 cup powdered sugar
- 1 tsp almond extract
- 1–2 Tbsp fresh lemon juice (or milk)
Instructions
- In a large bowl, whisk together the sourdough starter, water, and honey until milky. Add flour and salt and mix until a shaggy dough forms. Cover and rest for 30–60 minutes.
- Perform 2–3 sets of stretch and folds, spaced 30 minutes apart. Cover and allow the dough to bulk ferment on the counter overnight for 8–12 hours.
- The next morning, melt the butter. Use about 2 tablespoons to generously grease a 9x13-inch baking pan or cast iron skillet.
- Transfer the dough to the pan. Stir sugar and lemon zest into the remaining butter and pour it over the dough. Scatter blueberries on top and press deep dimples with your fingers.
- Preheat oven to 425°F (218°C). Cover with foil and bake for 15 minutes. Remove foil and bake another 20 minutes until golden and crisp at the edges.
- Whisk powdered sugar, almond extract, and lemon juice until smooth. Drizzle over warm focaccia and cool slightly before slicing.
Notes
This is an overnight sourdough focaccia that is extremely forgiving and perfect for using fully proofed or even slightly over-proofed dough.