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Lemon Blueberry Sourdough Focaccia

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A delightful dance of tangy lemon, sweet blueberries, and the wonderfully chewy texture that only sourdough can provide. It’s surprisingly simple, incredibly rewarding, and frankly, just makes you feel good.

Ingredients

Scale

For the Levain

  • 6 grams ripe sourdough starter (Your starter is the heart of this bread, so make sure it’s happy and bubbly!)
  • 60 grams all-purpose or bread flour (Either will work beautifully here.)
  • 60 grams water (Room temperature is perfect.)

For the Focaccia

  • 120 grams ripe levain (or active sourdough starter) (This is what gives our focaccia its lovely lift and flavor.)
  • 400 grams water (Again, room temperature is your friend.)
  • 40 grams granulated sugar (Just a touch to feed the yeast and add a hint of sweetness.)
  • 10 grams salt (Essential for flavor and dough structure.)
  • 9 grams lemon zest (from about 2 lemons. Don’t skip this! It’s where that bright, zesty punch comes from.)
  • 500 grams bread flour (Bread flour has a higher protein content, which gives you that wonderful chew.)
  • 175 grams blueberries (We’ll use some in the dough and some for the topping. Fresh or frozen (thawed) work great.)
  • 40 grams olive oil (for pan. A good quality olive oil makes a difference!)
  • 30 grams melted butter (for pan. This adds a little extra richness and helps with browning.)

For the Crumb Topping

  • 30 grams softened unsalted butter (Softened butter mixes in so much easier.)
  • 30 grams brown sugar (For that sweet, caramel-y crumble.)
  • 50 grams all-purpose flour (The base of our delicious topping.)
  • 0.5 pinch salt (To balance the sweetness.)
  • 2 grams ground cinnamon (optional. If you love a little spice, go for it!)

For the Lemon Glaze

  • 100 grams powdered sugar (For a smooth, sweet drizzle.)
  • 20 grams freshly squeezed lemon juice (More of that delightful lemon flavor!)
  • 5 grams vanilla extract (A touch of warmth and depth.)
  • 0.25 pinch salt (Just a whisper to enhance the flavors.)

Instructions

  1. Prepare the Levain: In a clean bowl, mix together your ripe sourdough starter, 60 grams of flour, and 60 grams of water. Give it a good stir, cover it loosely (a lid or plastic wrap works), and let it hang out at room temperature for about 10-12 hours. You want to see it get all bubbly and tall – that means it’s ready for action!
  2. Mix the Dough: Grab a big bowl (seriously, the bigger the better for dough!). Add your happy levain, 400 grams of water, granulated sugar, salt, and all that beautiful lemon zest. Stir it all up until the sugar and salt disappear into the liquid.
  3. Add the Flour: Now, pour in the 500 grams of bread flour. Mix it with a spatula or your hands until everything is just combined and you have a shaggy, slightly sticky dough. Don’t overmix – we’re not making pizza crust here!
  4. First Fold: This is where we build strength! Lightly wet your hands so the dough doesn’t stick. Reach into the bowl, grab one side of the dough, gently stretch it up, and fold it over to the center. Rotate the bowl 90 degrees and do it again. Repeat this four times in total. It feels a bit like giving your dough a gentle hug.
  5. Bulk Fermentation: Cover your bowl and let the dough rest for 30 minutes. This is its first chill-out session.
  6. Second Fold: Guess what? It’s folding time again! Repeat the stretching and folding process from step 4. Your dough will start to feel smoother and more elastic.
  7. Add Blueberries: Now for the fruity fun! Gently fold in 125 grams of blueberries. Try not to squish them too much; we want them to stay mostly intact.
  8. Continue Fermentation: Cover the bowl again and let the dough continue its journey at room temperature for another 2-3 hours. You’ll know it’s ready when it looks puffy and has roughly doubled in size. Patience is key with sourdough!
  9. Prepare for Baking: Grab a 9×13 inch baking pan. Give it a good coating of olive oil and then drizzle in the melted butter. Make sure to coat the bottom and sides well – this is our non-stick magic.
  10. Transfer the Dough: Gently scoop your beautifully fermented dough into the prepared pan. Use your fingers to coax it out and spread it evenly to fill the pan. It’s okay if it’s a little bubbly and airy.
  11. Third Fold: One last fold! Wet your hands again and give the dough in the pan a gentle fold, just like you did before. This helps create those lovely pockets in your focaccia.
  12. Rest and Proof: Cover the pan and let your focaccia have a final rest for 1-2 hours. You want it to look visibly puffier and feel airy. This is its final moment to relax before the oven.
  13. Prepare Crumb Topping: While the dough is proofing, let’s make the best part of the topping! In a small bowl, combine the softened butter, brown sugar, flour, salt, and cinnamon (if you’re using it). Use your fingertips to rub everything together until it forms a lovely, crumbly mixture. It should feel like wet sand.
  14. Assemble and Top: Preheat your oven to 425°F (220°C). Now, gently press your fingers into the puffy dough in the pan, creating those classic dimples that focaccia is known for. Sprinkle the crumb topping all over the surface, and then scatter the remaining 50 grams of blueberries on top. They’ll nestle into those dimples and be wonderfully jammy when baked.
  15. Bake: Slide that gorgeous pan into your preheated oven. Bake for about 25-30 minutes, or until the focaccia is a beautiful golden brown and smells absolutely divine.
  16. Prepare Lemon Glaze: While your focaccia is baking to perfection, whisk together the powdered sugar, lemon juice, vanilla extract, and that tiny pinch of salt in a small bowl. Keep whisking until it’s smooth and has a nice drizzling consistency.
  17. Glaze and Cool: Once your focaccia is out of the oven, let it sit for just a minute or two. Then, drizzle that bright lemon glaze all over the warm surface. Let it cool in the pan for a bit longer before carefully transferring it to a wire rack to cool completely. Resist the urge to cut into it immediately – I know, it’s tough!

Notes

This recipe is wonderfully versatile, so feel free to play around!

Tips for Success:
* Starter Health is Key: Make sure your sourdough starter is active and reliably doubling in size before you start. This recipe relies on its strength!
* Don’t Overwork the Dough: Sourdough can be a bit delicate. Gentle handling during the folds is important.
* Room Temperature Matters: For both the levain and the bulk fermentation, a consistent room temperature will help your dough rise beautifully.
* Prep Ahead: You can prepare your levain the night before and let it bulk ferment in the fridge overnight, then bring it to room temperature before using. This gives you more flexibility.
* Dimple Gently: When dimpling the dough, be firm enough to create indentations but gentle enough not to deflate all the precious air.

Find it online: https://speedydishes.com/lemon-blueberry-sourdough-focaccia/