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.
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 9x13" 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.
Bake
- Bake for 25–30 minutes, or until golden brown and the bottom sounds hollow when tapped.
Cool and Enjoy
- Let cool slightly before slicing. Serve warm or at room temperature. Great on its own or with whipped honey butter or mascarpone.