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Easy Sourdough Blueberry Lemon Focaccia Bread

Easy Sourdough Blueberry Lemon Focaccia Bread is soft, airy, and filled with fresh blueberries and lemon flavor.
Finished with buttery topping and sweet lemon glaze.
Perfect for brunch, dessert, or special breakfast baking.
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Prep Time 30 minutes
Course Bread
Cuisine American

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.