If you thought focaccia was only for olive oil, rosemary, and sea salt, I am so excited to introduce you to its sweet and playful cousin. This Lemon Blueberry Sourdough Focaccia is a complete game-changer. It takes the pillowy, chewy crumb and crisp, golden crust we all love in a classic focaccia and transforms it into a delightful breakfast, brunch, or dessert bread. The sourdough base lends a subtle, complex tang that perfectly balances the sweet, juicy burst of blueberries and the bright zing of fresh lemon. Topped with a buttery cinnamon crumble and a simple lemon glaze, this is one of those bakes that will fill your entire home with the most incredible aroma. It’s comforting, a little bit sophisticated, and so, so delicious.
A Sweet Sourdough Twist: Why Lemon and Blueberry Focaccia Works
There’s a special kind of magic that happens when you combine the slow fermentation of sourdough with sweet ingredients. Unlike breads made with commercial yeast, sourdough develops a depth of flavor over several hours. This gentle tang is the perfect counterpoint to the sweetness of the blueberries and the fragrant lemon zest woven throughout the dough. You get layers of flavor that you just can’t achieve any other way.
Lemon and blueberry are, of course, a classic pairing for a reason. The tartness of the lemon brightens the sweet, jammy flavor of the baked blueberries. In this focaccia, those flavors are suspended in a soft, open crumb that’s rich with olive oil and has that signature sourdough chew. The crunchy, cinnamon-spiced crumb topping and the final drizzle of sharp lemon glaze tie everything together, adding texture and another dimension of flavor. It’s a truly unique creation that blurs the line between a rustic bread and a decadent coffee cake, and I think you’re going to fall in love with it.
Key Components for Your Sweet & Tangy Bake
For this recipe, we’re using simple, high-quality ingredients to create something truly special. Your active sourdough starter is the star, but the supporting cast is just as important. Here’s what you’ll need to have on hand:
For the Focaccia Dough:
- ½ cup (113g) active sourdough starter
- 1 ⅔ cups (379g) water, lukewarm
- 3 Tablespoons (38g) granulated sugar
- 1 ½ teaspoons salt
- 1 ½ Tablespoons lemon zest
- 3 ½ cups (420g) bread flour
- 1 cup fresh or frozen blueberries, divided
- 3 Tablespoons olive oil
- 2 Tablespoons melted butter
For the Crumb Topping:
- 2 Tablespoons softened unsalted butter
- 2 Tablespoons brown sugar
- ⅓ cup (40g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
For the Lemon Glaze:
- ¾ cup plus 1 Tablespoon (95g) powdered sugar
- 1 ½ Tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Crafting the Focaccia: A Baker’s Walkthrough
Making sourdough focaccia is a wonderfully sensory process. It’s all about feeling the dough change and watching it come to life. Don’t worry about perfection; just enjoy the rhythm of mixing, folding, and waiting. Let’s get started.
Developing the Lemon-Infused Sourdough Dough
- Initial Mix: In a large mixing bowl, combine your bubbly, active sourdough starter with the lukewarm water, granulated sugar, salt, and vibrant lemon zest. Give it a good whisk to break up the starter. Now, add the bread flour all at once. Mix with a spatula or your hands until a shaggy, sticky dough forms and you don’t see any dry bits of flour left. This isn’t about kneading; it’s just about getting everything incorporated.
- First Rest (Autolyse): Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 to 60 minutes. This period allows the flour to fully hydrate, making the dough stronger and easier to work with later.
- Building Strength with Coil Folds: Instead of traditional kneading, we’ll use a gentler method called coil folding. Wet your hands slightly to prevent sticking. Reach under the center of the dough, lift it straight up, and let it stretch and fold back under itself. Rotate the bowl a quarter turn and repeat this three more times, until you’ve folded all four “sides.” You’ll notice the dough feels a bit tighter already. Cover it up and let it rest for another 30-45 minutes.
- Repeat the Folds: You’re going to repeat that coil fold process two more times, with a 30-45 minute rest in between each set. With each set of folds, you’ll feel the dough gaining strength and elasticity. It will transform from a sticky blob into a smooth, cohesive ball.
- Adding the Blueberries: On your final set of folds, it’s time to incorporate the fruit. Sprinkle about ¾ cup of the blueberries over the dough. As you perform the coil folds this last time, gently tuck and fold the berries into the dough. Try not to smash them too much, or you’ll end up with a purple-streaked dough (which isn’t the worst thing, but we want those whole berry bursts!).
- Bulk Fermentation: Once the berries are folded in, cover the bowl and let the dough rest at room temperature. You’re waiting for it to grow by about 50% and look airy, with some bubbles visible on the surface. This can take a few hours, depending on the temperature of your kitchen, so be patient!
Dimpling, Topping, and Baking to Golden Perfection
- Prepare the Pan: Grab your 9×13 inch baking pan and line it with a piece of parchment paper. Pour the 3 Tablespoons of olive oil into the pan. Don’t be shy! This oil is key to getting that classic crispy, golden-brown focaccia bottom. Swirl it around to coat the bottom and sides of the pan.
- Transfer and Rest: Gently coax the dough out of the bowl and into the prepared pan. It will be billowy and full of air. Gently stretch it a bit, but don’t force it to the corners just yet. Let the gluten relax. Cover the pan and let the dough proof at room temperature for another 1-2 hours. You’re looking for it to double in size and look visibly puffy and jiggly.
- Make the Crumb Topping: While the dough is having its final proof, you can make the crumb topping. In a small bowl, combine the softened butter, brown sugar, all-purpose flour, salt, and cinnamon. Use your fingertips to rub the butter into the dry ingredients until it looks like coarse, sandy crumbs. Set it aside.
- Preheat and Prepare for Baking: Go ahead and preheat your oven to 425°F (220°C). Once the dough is properly proofed, gently stretch it to fill the corners of the pan. Pour the melted butter over the surface. Now, sprinkle the crumb topping evenly all over the dough, followed by the remaining ¼ cup of blueberries.
- Time to Dimple: This is my favorite part! Oil your fingertips and press them firmly down into the dough, all the way to the bottom of the pan. Create dimples all over the entire surface. This not only creates the classic focaccia look but also prevents the dough from rising too much like a loaf of bread.
- Bake: Slide the pan into your preheated oven and bake for 20-25 minutes. The top should be a beautiful golden brown, and the edges should look wonderfully crisp. The smell is absolutely intoxicating at this point—sweet, buttery, and zesty.
- Cool and Glaze: Let the focaccia cool in the pan for about 10 minutes before using the parchment paper to lift it onto a wire rack. While it’s cooling, whisk together the powdered sugar, lemon juice, vanilla, and pinch of salt for the glaze. You want it to be smooth and pourable. Drizzle this bright, tangy glaze all over the warm focaccia. Serving it warm is an absolute treat!
Pro Tips for a Pillowy Crumb and Crisp Edges
Over the years, I’ve picked up a few little tricks that make all the difference in achieving that perfect focaccia texture. I hope they help you too!
- Starter is Key: Make sure your sourdough starter is at its peak activity when you use it. It should be bubbly, airy, and have a pleasant, tangy aroma. A sluggish starter will lead to a dense, under-proofed focaccia.
- Embrace the Stickiness: This is a high-hydration dough, which means it will be sticky. Resist the temptation to add extra flour. The high water content is what creates that beautiful, open, and pillowy crumb. Wet hands are your best friend when handling the dough.
- Be Gentle with the Berries: When adding the blueberries, try to be as gentle as possible. Folding them in carefully during the last set of folds helps keep them intact so they burst with juice during baking rather than smearing throughout the dough.
- Watch the Dough, Not the Clock: Sourdough is a living thing, and fermentation times can vary wildly based on your starter’s strength and your kitchen’s temperature. Learn to read the signs of a well-proofed dough—it should be airy, jiggly, and significantly increased in volume.
- Don’t Skimp on the Oil: That generous layer of olive oil in the bottom of the pan is non-negotiable! It essentially “fries” the bottom of the focaccia as it bakes, giving you an unbelievably crisp and flavorful crust that contrasts perfectly with the soft interior.
Creative Variations on Lemon Blueberry Focaccia
While this recipe is fantastic as is, it’s also a wonderful canvas for creativity. Feel free to play around and make it your own! Here are a few ideas to get you started:
- Switch up the Fruit: Raspberries would be a delicious (and slightly tarter) substitute for blueberries. Chopped fresh cherries, blackberries, or even diced peaches in the summer would also be wonderful.
- Experiment with Citrus: Try using orange or lime zest in place of the lemon for a different flavor profile. A combination of lemon and orange zest is particularly lovely.
- Incorporate Nuts: For extra texture and nutty flavor, add a handful of chopped almonds, pecans, or pistachios to the crumb topping before sprinkling it over the dough.
– Add Some Spice: A pinch of ground cardamom or nutmeg in the crumb topping would add a warm, complex spice note that pairs beautifully with the fruit and lemon.
How to Best Serve and Store Your Creation
This Lemon Blueberry Sourdough Focaccia is at its absolute best when served warm from the oven, with the glaze still slightly soft. It’s perfect for a weekend brunch, an afternoon treat with a cup of tea or coffee, or even a light dessert.
To store any leftovers, allow the focaccia to cool completely first. Then, place it in an airtight container or wrap it well. It will keep at room temperature for up to two days. Like most sourdough bakes, it’s best enjoyed fresh. If you find it’s a little less soft on day two, you can revive individual slices by warming them for a few seconds in the microwave or for a few minutes in a toaster oven.
Your Sourdough Focaccia Questions, Answered
Can I use frozen blueberries?
Absolutely! The recipe works well with both fresh and frozen blueberries. If you’re using frozen, there’s no need to thaw them first. In fact, it’s better if you don’t. Just add them directly to the dough during the final fold. This helps prevent them from bleeding their color throughout the dough too much.
What if my sourdough starter isn’t very active?
For the best results—a light, airy crumb and good rise—it’s crucial to use a starter that is at its peak. If your starter seems a bit sleepy, give it a good feed and wait for it to become bubbly and double in size before you begin mixing your dough. Using an inactive starter will likely result in a dense and flat focaccia.
Can I make this dough overnight in the fridge?
Yes, this dough is very flexible. For an overnight cold ferment, you can complete the initial mix and all the coil folds. Then, cover the bowl tightly and place it in the refrigerator for 8-12 hours. The next day, take it out, let it sit at room temperature for an hour or so, and then proceed with shaping it in the oiled pan for its final proof.
What is the purpose of coil folds?
Coil folds are a gentle way to build strength and structure in a wet, sticky dough without the intense workout of traditional kneading. By lifting and folding the dough over itself, you are aligning the gluten strands, which creates the network needed to trap the gasses from fermentation. This process is what gives sourdough its characteristic chew and open crumb.
Can I use all-purpose flour instead of bread flour?
You can, but the texture will be slightly different. Bread flour has a higher protein content, which develops more gluten and results in a chewier, more structured crumb. If you use all-purpose flour, your focaccia will be a little softer and less chewy, but still absolutely delicious. It’s a perfectly acceptable substitution if it’s what you have on hand.
Lemon Blueberry Sourdough Focaccia
Ingredients
Method
- Prepare the Dough:
- In a large bowl, mix the active sourdough starter, water, granulated sugar, salt, and lemon zest. Add the bread flour and mix until a sticky dough forms and no dry flour remains.
- Cover the bowl and let the dough rest for 30-60 minutes.
- Perform a set of coil folds by lifting the dough from the center and letting it fold under itself. Rotate the bowl and repeat three more times. Cover and rest for 30-45 minutes.
- Repeat the coil fold process two more times, resting 30-45 minutes after each set.
- On the final set of folds, add ¾ cup of the blueberries and gently fold them into the dough.
- Cover the dough and let it rest at room temperature until it has increased in volume by about 50% and appears airy.
- Shape and Proof:
- Line a 9x13 inch pan with parchment paper. Pour the 3 Tablespoons of olive oil into the pan and spread to coat the bottom and sides.
- Transfer the dough to the prepared pan. Gently stretch it out, but do not force it to the edges.
- Cover the pan and let the dough proof at room temperature for 1-2 hours, or until it has doubled in size and looks puffy.
- Bake the Focaccia:
- While the dough proofs, prepare the crumb topping. In a small bowl, combine the softened butter, brown sugar, all-purpose flour, ¼ teaspoon salt, and cinnamon. Mix with your fingers until a coarse, crumbly texture forms.
- Preheat the oven to 425°F (220°C).
- Once the dough has proofed, gently spread it to fill the corners of the pan. Pour the melted butter over the surface. Sprinkle evenly with the crumb topping and the remaining ¼ cup of blueberries.
- Using oiled fingers, press down into the dough to create dimples all over the surface.
- Bake for 20-25 minutes, or until the top is golden brown and the edges are crispy.
- Let the focaccia cool in the pan for 10 minutes before transferring it to a wire rack.
- Finish and Serve:
- While the focaccia cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, vanilla extract, and a pinch of salt until smooth.
- Drizzle the glaze over the warm focaccia. Serve warm or at room temperature.
