Name: Lemon Blueberry Sourdough Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 525 min
Ingredients: 1 cup (240g) active sourdough starter; 1 cup (240ml) warm water; 2 tbsp olive oil; 1 tbsp honey; 1 tbsp lemon juice (fresh); 3 cups (360g) all-purpose flour; 1 1/2 tsp salt; 1 tsp lemon zest; 1 cup fresh blueberries; 1 tbsp fresh rosemary (optional); 1-2 tbsp olive oil (for drizzling); 1-2 tbsp coarse sea salt (for topping)

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Looking for a unique way to use your sourdough starter? This lemon blueberry sourdough focaccia is a light, flavorful twist on traditional focaccia bread. Sweet blueberries, zesty lemon, and naturally fermented dough come together in this golden, chewy loaf — perfect for brunch, snacking, or a beautiful summer side dish. If you’re searching for a creative sourdough recipe that stands out, this one’s sure to become a favorite.

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A Fresh Take on Focaccia

I’m always looking for ways to take my sourdough starter beyond the usual loaf, and this recipe might just be my favorite yet. Combining juicy blueberries and fresh lemon zest with that irresistible chew of sourdough focaccia creates something that’s equal parts rustic and elegant.

This isn’t a dessert bread — it’s more of a subtly sweet, savory combo that pairs beautifully with whipped honey butter or even a soft cheese. I made it one afternoon when we had a few leftover blueberries and lemons on hand, and it turned into a recipe I’ve now baked multiple times. It’s surprisingly easy and absolutely beautiful when it comes out of the oven!

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How to Make Lemon Blueberry Sourdough Focaccia

Image illustrates lemon blueberry sourdough focaccia.

Ingredients

For the Dough:

1 cup (240g) active sourdough starter
1 cup (240ml) warm water
2 tbsp olive oil
1 tbsp honey
1 tbsp fresh lemon juice
3 cups (360g) all-purpose flour
1 1/2 tsp salt

For the Topping:

1 cup fresh blueberries
1 tsp lemon zest
1 tbsp fresh rosemary (optional)
1–2 tbsp olive oil (for drizzling)
1–2 tbsp flaky sea salt

Step-by-Step Instructions

Step 1: Mix the Dough

In a large bowl, I stir together the sourdough starter, warm water, honey, lemon juice, and olive oil. Then I mix in the flour and salt until a shaggy, sticky dough forms. This is a no-knead recipe, so I don’t overthink it — just mix until combined.

Step 2: Rest and Stretch

I cover the bowl with a damp towel and let the dough rest for 30 minutes. After that, I do three rounds of stretch-and-folds, spaced 30 minutes apart. To do this, I pull one side of the dough up and fold it over, then turn the bowl and repeat. This strengthens the dough without kneading.

Step 3: Bulk Fermentation

Once the last fold is done, I cover the bowl again and let the dough rise at room temperature for 4–6 hours until it’s puffy and about doubled in size. If I want to bake the next day, I pop the dough in the fridge overnight instead. The cold ferment gives it even more flavor.

Step 4: Shape the Focaccia

I drizzle a generous amount of olive oil into a 9×13-inch baking dish. Then I turn the dough into the pan and gently stretch it toward the edges. It won’t go all the way at first — just let it rest 15–20 minutes and stretch it again until it fills the pan.

Step 5: Final Proof

I let the dough rise in the pan for another 45 minutes to an hour, uncovered, while I preheat the oven to 425°F. It should look bubbly and slightly risen.

Step 6: Add the Toppings

Once the dough is ready, I use oiled fingers to press deep dimples all over the surface. Then I scatter the blueberries across the top, sprinkle on the lemon zest and optional rosemary, and finish with a drizzle of olive oil and a generous pinch of flaky sea salt.

Step 7: Bake

I bake it for 25–30 minutes, until the top is golden brown and the edges are crispy. The bottom should sound hollow when tapped.

Step 8: Cool and Serve

Once out of the oven, I let the focaccia cool for about 10–15 minutes before slicing. It’s delicious warm or at room temperature and pairs perfectly with a smear of butter or a slice of brie.

Conclusion

This lemon blueberry sourdough focaccia is one of those recipes that feels both homey and fancy at the same time. It’s perfect for a special weekend breakfast, a garden party, or just as a way to use up an abundance of summer fruit. And because it uses a sourdough starter, you get that complex flavor and soft, chewy texture that only natural fermentation can bring.

I hope you give this recipe a try — and if you do, leave a comment or tag me with your photos. I’d love to see how it turns out!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use frozen blueberries?
Yes! Just don’t thaw them first — add them frozen right before baking to avoid extra moisture in the dough.

2. Can I make this without sourdough starter?
This recipe is designed for sourdough, but you could try substituting with 1 packet (2 1/4 tsp) of active dry yeast and reducing the rise time. You’ll miss out on the depth of flavor, though.

3. How should I store leftovers?
Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Toast slices to re-crisp before serving.

4. Can I freeze sourdough focaccia?
Yes! Slice and freeze in a single layer, then store in a bag. Reheat in the oven or toaster oven at 350°F for 8–10 minutes.

Lemon Blueberry Sourdough Focaccia

This Lemon Blueberry Sourdough Focaccia is light, tangy, and naturally leavened — topped with juicy blueberries, fresh lemon zest, and a sprinkle of sea salt for the perfect sweet-savory bite.

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Prep Time 15

Cook Time 30

Bulk Fermentation 8

Total Time 8 45

Servings 8 servings

Equipment

1 mixing bowl
1 baking dish.

Ingredients

For the Dough

1 cup (240g) active sourdough starter
1 cup (240ml) warm water
2 tbsp olive oil
1 tbsp honey
1 tbsp lemon juice (fresh)
3 cups (360g) all-purpose flour
1 ½ tsp salt

For the Topping

1 tsp lemon zest
1 cup fresh blueberries
1 tbsp fresh rosemary (optional)
1-2 tbsp olive oil (for drizzling)
1-2 tbsp coarse sea salt (for topping)

Instructions

Mix the Dough

In a large bowl, stir together the sourdough starter, warm water, honey, olive oil, and lemon juice. Add flour and salt. Mix until no dry flour remains. The dough will be sticky — that’s good.

Rest and Stretch

Cover with a damp towel and let rest for 30 minutes. Perform 2–3 stretch and folds every 30 minutes over the next 1.5 hours to build gluten.

Bulk Ferment

Cover and let the dough rise at room temperature for 4–5 hours, or until doubled in size. Or refrigerate overnight for enhanced flavor.

Shape the Focaccia

Drizzle olive oil in a 9×13" baking dish. Turn the dough into the pan and gently stretch it to the edges. Let it rest uncovered for 30–60 minutes.

Dimple and Top

Preheat oven to 425°F. With oiled fingers, press deep dimples into the dough. Sprinkle lemon zest, blueberries, rosemary (if using), and coarse salt on top. Lightly drizzle with olive oil.