Lemon Blueberry Sourdough Focaccia
This lemon blueberry sourdough focaccia is soft, chewy, and loaded with juicy blueberry filling, buttery crumble, and a sweet lemon glaze. It’s naturally leavened with sourdough starter and comes together with minimal effort—just mix, rest, and bake. Perfect for brunch, dessert, or an afternoon treat.
Servings 12 pieces
Calories 188kcal
Equipment
- 1 9"x13" Pan
Ingredients
Focaccia
- 75 grams Sourdough Starter
- 400 grams Water Warmed to 90ºF
- 25 grams Honey
- 500 grams Bread Flour
- 10 grams Salt
- 35 grams Olive Oil
Blueberry Filling
- 16 ounces fresh or frozen blueberries
- 1 ounce butter
- 6 ounces water
- 2 ounces sugar
- ¼ teaspoon salt
- 1 ounce ClearJel
- 1 ounce cold water
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
Crumble Topping
- ¼ cup all purpose flour
- ⅛ cup sugar
- 3 Tablespoons soft butter
Lemon Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
Day 1
- 12 hours before you want to bake your sourdough, mix together the sourdough starter, warm water, and honey together in a large bowl. I usually do this at like 8 or 9pm so I can bake in the morning.
- Add in the flour, mix until combined.
- Cover the dough and allow it to rest for 30 minutes. This allows time for the flour to hydrate and the gluten begin to activate.
- Add in the salt and mix it in thoroughly.
- With wet hands, pull the edges of the dough upwards until they won't stretch anymore then fold over onto itself. Repeat on all four sides of the dough. (see the video for a demonstration).
- Cover the dough with lightly oiled plastic wrap and place it in a warm place (65ºF-80ºF) for 12 hours (overnight). Keep in mind that if your room is colder or hotter, the bread may rise slower or faster.
Blueberry Filling
- Add your blueberries, sugar, water, lemon zest, and lemon juice to a saucepan over medium heat and bring it to a simmer.
- Combine the cold water and ClearJel together to make a slurry.
- Pour the mixture into the blueberry mixture and cook over medium-high heat until it thickens. Set it aside to cool. Cover and refrigerate to use tomorrow.
Day 2
- Cover your sheet pan in a thin even layer of olive oil and melted butter.
- Add the dough to the sheet pan and stretch it out into a rectangle.
- Spread a cup of the filling over the dough with lemon zest.
- Fold the edges of the dough over each other to enclose the filling (book fold).
- Cover with plastic wrap and set aside for 2 hours or more or until it's very puffy and risen well.
Crumble Topping
- Combine your flour, butter, and sugar together using a hand mixer until combined and set it aside.
Baking The Focaccia
- Preheat your oven to 425ºF.
- Dimple the top of the dough with oiled fingers. Drizzle the top of the dough with more olive oil and melted butter.
- Add some more dollops of blueberry filling on top.
- Sprinkle the surface with the crumble topping.
- Bake your focaccia for 20-25 minutes or until golden brown.
- Remove the bread from the pan after it's done baking and let it cool on a wire rack before cutting into it.
Notes
You can use bread flour or all-purpose flour. Bread flour will result in a chewier bread with a more open crumb. All-purpose flour will result in a softer bread with a less open crumb that is more moist.
The warmer the room, the faster your focaccia will rise. If your room is on the colder side, then it might take longer for the focaccia to rise so adjust your timeline accordingly.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 326mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.4mg