This Easy Sourdough Blueberry Lemon Focaccia Bread combines the bright flavor of fresh lemon with juicy blueberries in a soft, airy sourdough focaccia. The balance of sweet citrus glaze, buttery topping, and chewy sourdough texture makes this recipe perfect for brunch, dessert, or an afternoon treat.
Why You’ll Love This Recipe
- Soft and fluffy sourdough focaccia texture
- Fresh blueberries burst with sweetness
- Bright lemon flavor in every bite
- Naturally fermented for deeper flavor
- Beautiful bakery-style bread made at home
- Perfect for breakfast, brunch, or dessert
Ingredients
Dough Ingredients
- 100 g active sourdough starter
- 400 g warm water
- 50 g granulated sugar
- 10 g salt
- 500 g bread flour
- 3 tbsp lemon juice
- 3 tsp lemon zest
- 30 g olive oil
Topping
- 1 cup fresh blueberries
- 62 g unsalted butter, melted
Lemon Glaze
- 2–3 tbsp lemon juice
- 130 g powdered sugar
Instructions
Feed the Starter
4–6 hours before mixing the dough, feed your sourdough starter using a 1:1:1 ratio of starter, flour, and water. Allow it to reach peak activity.
Mix the Dough
In a large bowl, combine:
- active sourdough starter
- bread flour
- warm water
- salt
- sugar
- lemon juice
- lemon zest
Mix using a Danish dough whisk or spoon until fully incorporated. Cover and rest for 30 minutes.
Stretch and Fold
Perform one set of stretch and folds by lifting the dough from one side and folding it into the center. Rotate the bowl and repeat for 12–15 folds total.
Cover and rest for 30 minutes.
Repeat for a total of 3 sets.
The dough will feel loose and sticky because of the lemon juice and high hydration. This is completely normal.
Bulk Fermentation
Cover the bowl and allow the dough to ferment in a warm spot for 3–6 hours, or until puffy and airy.
Cold Ferment
Cover and refrigerate overnight.
Shape and Second Rise
Line a baking pan with parchment paper and drizzle olive oil over the parchment.
Transfer the dough into the pan and gently stretch it to fit.
Cover and let rise in a warm place for 4–5 hours until bubbly and visibly puffed.
Dimple and Bake
Preheat the oven to 400°F.
Scatter fresh blueberries over the dough and pour melted butter evenly across the top.
Press fingertips into the dough to create dimples.
Bake for 30–40 minutes until golden brown and the internal temperature reaches 200°F.
Make the Lemon Glaze
Whisk powdered sugar and lemon juice together until smooth and pourable.
Allow the Easy Sourdough Blueberry Lemon Focaccia Bread to cool completely before drizzling with glaze.
Tips & Tricks
- Use an active bubbly starter for the best rise.
- Fresh lemon zest gives the strongest citrus flavor.
- If your kitchen is cold, let the dough rise in the oven with the light on.
- Do not overbake or the focaccia may dry out.
- Frozen blueberries can work, but fresh blueberries prevent excess moisture.
- Wet or oiled hands make stretching sticky dough easier.
Details
- Prep Time: 30 minutes
- Rise Time: Overnight + 8–12 hours
- Bake Time: 30–40 minutes
- Total Time: About 14–18 hours
- Yield: 1 focaccia loaf
- Category: Bread
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
- Add extra lemon zest for stronger citrus flavor.
- Serve slightly warm with tea or coffee.
- This focaccia also pairs beautifully with whipped mascarpone or cream cheese.
- For a sweeter finish, double the lemon glaze.
Nutrition (Approximate Per Serving)
- Calories: 290
- Protein: 6g
- Carbohydrates: 42g
- Fat: 10g
- Fiber: 2g
- Sugar: 14g
FAQ
Why is my dough so sticky?
This dough has high hydration and lemon juice, which naturally creates a softer, stickier texture.
Can I use frozen blueberries?
Yes, but fresh blueberries work best because frozen berries release more moisture.
How do I know bulk fermentation is complete?
The dough should look puffier, smoother, and slightly jiggly with visible air bubbles.
Can I skip the overnight cold ferment?
Yes, but the flavor and texture of the sourdough focaccia improve significantly with the cold ferment.
What pan works best for focaccia?
A metal 9×13-inch baking pan produces the best crispy edges.
Can I make this sweeter?
Absolutely. Add extra sugar to the dough or increase the glaze amount.
Storage
Store leftover Easy Sourdough Blueberry Lemon Focaccia Bread in an airtight container at room temperature for up to 2 days.
For longer storage:
- Refrigerate for up to 5 days
- Freeze slices individually for up to 2 months
Reheat briefly in the oven or microwave before serving.
Similar Recipes
Easy Sourdough Blueberry Lemon Focaccia Bread
Ingredients
Dough Ingredients
- 100 g active sourdough starter
- 400 g warm water
- 50 g granulated sugar
- 10 g salt
- 500 g bread flour
- 3 tbsp lemon juice
- 3 tsp lemon zest
- 30 g olive oil
Topping
- 1 cup fresh blueberries
- 62 g unsalted butter melted
Lemon Glaze
- 2 –3 tbsp lemon juice
- 130 g powdered sugar
Instructions
Feed the Starter
- 4–6 hours before mixing the dough, feed your sourdough starter using a 1:1:1 ratio of starter, flour, and water. Allow it to reach peak activity.
Mix the Dough
- In a large bowl, combine:
- active sourdough starter
- bread flour
- warm water
- salt
- sugar
- lemon juice
- lemon zest
- Mix using a Danish dough whisk or spoon until fully incorporated. Cover and rest for 30 minutes.
Stretch and Fold
- Perform one set of stretch and folds by lifting the dough from one side and folding it into the center. Rotate the bowl and repeat for 12–15 folds total.
- Cover and rest for 30 minutes.
- Repeat for a total of 3 sets.
- The dough will feel loose and sticky because of the lemon juice and high hydration. This is completely normal.
Bulk Fermentation
- Cover the bowl and allow the dough to ferment in a warm spot for 3–6 hours, or until puffy and airy.
Cold Ferment
- Cover and refrigerate overnight.
Shape and Second Rise
- Line a baking pan with parchment paper and drizzle olive oil over the parchment.
- Transfer the dough into the pan and gently stretch it to fit.
- Cover and let rise in a warm place for 4–5 hours until bubbly and visibly puffed.
Dimple and Bake
- Preheat the oven to 400°F.
- Scatter fresh blueberries over the dough and pour melted butter evenly across the top.
- Press fingertips into the dough to create dimples.
- Bake for 30–40 minutes until golden brown and the internal temperature reaches 200°F.
Make the Lemon Glaze
- Whisk powdered sugar and lemon juice together until smooth and pourable.
- Allow the Easy Sourdough Blueberry Lemon Focaccia Bread to cool completely before drizzling with glaze.
Notes
- Add extra lemon zest for stronger citrus flavor.
- Serve slightly warm with tea or coffee.
- This focaccia also pairs beautifully with whipped mascarpone or cream cheese.
- For a sweeter finish, double the lemon glaze.
Conclusion
This Easy Sourdough Blueberry Lemon Focaccia Bread is a beautiful combination of sweet blueberries, bright lemon, and soft sourdough texture. Whether you serve it for brunch, dessert, or a special weekend bake, this flavorful focaccia is guaranteed to impress while still feeling approachable for home bakers.