Lemon Blueberry Sourdough Focaccia

As seen in: Sweet Endings with a Tangy Twist

This lemon blueberry sourdough focaccia combines the tangy complexity of sourdough with sweet, fruity flavors. The dough undergoes a 20-hour fermentation process, incorporating fresh blueberries through gentle coil folds. After proofing, it's topped with a brown sugar crumb mixture and more blueberries before baking until golden and crisp. The finishing touch is a sweet-tart lemon glaze drizzled over the warm bread. The result is a uniquely satisfying bread with crispy edges, a soft interior studded with blueberries, and a delightful contrast between the sourdough tang and sweet-tart fruit flavors.

Ranah
Written By Emily Chen
Last updated on Fri, 16 May 2025 16:41:15 GMT
A slice of blueberry pastry. Save Pin
A slice of blueberry pastry. | tangyrecipe.com

This lemon blueberry sourdough focaccia combines the tangy complexity of sourdough with sweet blueberries and bright lemon for a breakfast treat that straddles the line between bread and dessert. The crispy edges and soft interior create a delightful texture, while the muffin-style crumb topping adds a sweet crunch that makes this unlike any traditional focaccia.

I first developed this recipe during spring when my sourdough starter was particularly active and blueberries were just coming into season. What began as an experiment quickly became a family favorite that my kids request whenever company visits.

Ingredients

  • Sourdough starter ripe and active providing the signature tangy flavor and natural leavening
  • Bread flour with its higher protein content gives the perfect chewy yet tender structure
  • Fresh blueberries are essential for both flavor bursts and preventing excess moisture that frozen berries would release
  • Lemon zest brightens the entire recipe with concentrated citrus oils that infuse throughout
  • Light olive oil creates that classic focaccia texture while butter adds richness
  • Brown sugar in the crumb topping caramelizes slightly during baking for depth of flavor

Step-by-Step Instructions

Build the Levain
Combine 6g ripe starter with 60g water and 60g flour in a small container. Let ferment overnight at approximately 78°F until doubled in size with a bubbly surface and sweet aroma. This slow fermentation develops complex flavors that make this recipe special.
Mix the Dough
Combine your ripe levain with water, sugar, salt, lemon zest and bread flour. The mixture will seem quite wet at this stage which is correct for focaccia. Stir until no dry spots remain then cover and allow to rest for 30 minutes to initiate gluten development.
Perform Coil Folds
Instead of traditional kneading, this dough develops strength through a series of gentle coil folds. With wet hands, lift the center of the dough allowing it to stretch without tearing, then fold it under itself. Rotate the bowl and repeat. The first set will be very sticky but each subsequent fold will show noticeable improvement in dough strength.
Incorporate Blueberries
During the third set of folds, add most of the blueberries directly to the dough. Continue folding gently to distribute them throughout without crushing. This technique ensures berries are suspended throughout the dough rather than all sinking to the bottom.
Bulk Fermentation
Allow the dough to rise until increased by approximately 50% in volume. This longer rise develops flavor and creates the airy structure characteristic of good focaccia. The dough should look puffy with visible bubbles forming.
Pan and Final Proof
Transfer the dough to a generously oiled pan lined with parchment. The oil is crucial for the signature crispy bottom. Allow to proof until doubled and airy, which may take 2 to 3 hours depending on your environment.
Add Toppings and Dimple
Create the crumb topping by mixing butter, brown sugar, flour and salt until crumbly. Spread over the dough along with remaining fresh blueberries, then gently press fingertips into the dough creating the classic focaccia dimples that capture pockets of oil and butter.
Bake and Glaze
Bake in a hot oven until golden and crisp around the edges. While still warm, drizzle with tangy lemon glaze that will partially melt into the warm bread creating pockets of sweet citrus flavor that complement the berries perfectly.
A blueberry pastry with blueberries on top. Save Pin
A blueberry pastry with blueberries on top. | tangyrecipe.com

My favorite part of this recipe is watching the transformation during baking. The blueberries burst and create beautiful purple swirls throughout the dough while the lemon zest perfumes the entire kitchen with a bright citrus aroma that signals something special is happening.

Storage and Serving

This focaccia is at its absolute best the day it's baked, when the contrast between crispy exterior and soft interior is most pronounced. Store any leftovers at room temperature in an airtight container for up to two days. For longer storage, slice and freeze individual portions to maintain texture.

To refresh day-old focaccia, warm in a 300°F oven for about 10 minutes. The heat will revive some of the crispness while maintaining the tender interior. Avoid microwaving which makes the texture gummy.

Seasonal Variations

While blueberries and lemon create a perfect spring combination, this focaccia base adapts beautifully to other seasonal fruits. In summer, try fresh raspberries with orange zest. Fall brings opportunities for sliced apples with cinnamon sugar topping. Winter versions work wonderfully with cranberries and orange for holiday gatherings.

The key to successful variations is maintaining the same moisture balance. Whatever fruit you choose should be similar in water content to fresh blueberries to avoid affecting the dough structure.

Troubleshooting Tips

If your dough seems too wet during mixing, resist adding much extra flour. This high hydration creates the open crumb structure. Instead, use wet hands during handling and trust the folding process to build strength.

For novice bakers, the finger poke test helps determine when final proofing is complete. Gently press a floured finger into the dough. It should slowly spring back but leave a slight indentation. If it springs back completely, it needs more time. If the indentation remains without movement, it may be overproofed.

A blueberry bread with a blueberry on top. Save Pin
A blueberry bread with a blueberry on top. | tangyrecipe.com

Common Questions

→ Can I use regular sourdough starter instead of making a levain?

Yes, you can substitute 120 grams of ripe, bubbly, active sourdough starter for the same amount of levain in this recipe. The levain method is recommended for more consistent results, but direct starter substitution works fine.

→ Can I use frozen blueberries instead of fresh?

Fresh blueberries are strongly recommended for this focaccia. Frozen blueberries will lower the dough temperature and release excess moisture, making the dough too wet and difficult to work with. Fresh berries maintain their shape better during folding and baking.

→ How long can I refrigerate the dough before baking?

After shaping the dough in the pan, you can refrigerate it for up to 48 hours before proceeding with the final proof and baking. This cold fermentation can enhance flavor development while accommodating your schedule.

→ What kind of olive oil works best for this sweet focaccia?

Choose a light-flavored olive oil rather than extra virgin olive oil, which can impart too strong an olive flavor to the sweet dough. Alternatively, you can substitute the olive oil with melted butter if you prefer no olive flavor at all.

→ Can I use all-purpose flour instead of bread flour?

This is a high-hydration dough, so bread flour (with at least 12.5% protein content) is recommended for structural strength. If using all-purpose flour, which has lower protein content, you should reduce the water in the recipe to prevent an overly sticky, difficult-to-manage dough.

→ How do I know when my focaccia is properly proofed?

Properly proofed focaccia dough will be doubled in size, puffed up, and very airy. It should look jiggly and be aerated with visible air bubbles. If the dough doesn't exhibit these characteristics, place it in a warmer environment and allow it to rise longer.

Lemon Blueberry Sourdough Focaccia

Sweet, tangy focaccia with fresh blueberries and lemon zest, finished with a muffin-style crumb topping for delicious texture.

Preparation Time
30 Minutes Required
Cooking Time
30 Minutes Required
Overall Time
60 Minutes Required
Written By: Emily Chen

Dish Type: Desserts

Skill Level: Moderate

Cuisine Origin: American

Recipe Output: 16 Number of Servings (16 slices)

Dietary Preferences: Vegetarian-Friendly

What You'll Need

→ Levain

01 6g ripe, bubbly and active sourdough starter
02 60g all-purpose or bread flour
03 60g water

→ Focaccia Dough

04 120g ripe, bubbly and active levain (or active sourdough starter)
05 400g water
06 40g granulated sugar
07 10g salt
08 9g lemon zest (from 2 lemons)
09 500g bread flour
10 175g fresh blueberries, divided (125g for folding, 50g for topping)
11 40g light-flavored olive oil (for pan)
12 30g melted butter (for pan)

→ Crumb Topping

13 30g softened unsalted butter
14 30g brown sugar
15 50g all-purpose flour
16 1g salt
17 2g ground cinnamon (optional)

→ Lemon Glaze

18 100g powdered sugar
19 20g freshly squeezed lemon juice
20 5g vanilla extract
21 1g salt

How to Make It

Step 01

Mix together 6g ripe sourdough starter with 60g water and 60g flour. Cover and let sit overnight at 78°F until doubled in size, bubbly and active (approximately 10-12 hours).

Step 02

Combine levain with water, granulated sugar, salt, lemon zest and bread flour. Mix until a sticky dough forms. Cover and rest for 30 minutes.

Step 03

With wet hands, perform 4-6 coil folds by lifting the center of the dough until it releases from the bowl and folding it under itself. Repeat on all sides. Cover and rest for 30 minutes.

Step 04

Repeat the coil fold process, noting how the dough is strengthening. Cover and rest for 30 minutes.

Step 05

Add 125g of blueberries on top of the dough. Perform 3-4 coil folds, incorporating the blueberries as you fold. Cover and rest for 30 minutes.

Step 06

Perform the last set of coil folds, continuing to incorporate the blueberries.

Step 07

Cover and rest the dough at 78°F for 2.5-3 hours until risen by 50-60%.

Step 08

Line a 12-inch round or 9 by 13-inch metal baking pan with parchment paper. Pour 40g olive oil into the pan, ensuring the entire bottom is coated.

Step 09

Transfer the dough to the prepared pan and gently spread it with your fingers without tearing. The dough may not reach the edges yet.

Step 10

Let the dough rise in a warm environment (78-80°F) for 2-3 hours until doubled in size, puffed up and airy. For cold fermentation, cover and refrigerate for up to 48 hours before this final proof.

Step 11

Mix softened butter, brown sugar, flour and salt in a small bowl until a thick crumb forms. Set aside.

Step 12

Gently stretch the proofed dough to fill the pan. Pour 30g melted butter over the dough. Sprinkle with crumb topping and remaining 50g blueberries. Dimple the entire surface with your fingertips.

Step 13

Preheat oven to 425°F. Bake focaccia for 25-30 minutes until golden brown and internal temperature reaches 200°F. Cool in the pan for 5-10 minutes before transferring to a wire rack.

Step 14

Whisk together powdered sugar, lemon juice, vanilla extract and salt until smooth. Drizzle over the warm focaccia before serving.

Handy Tips

  1. Levain ratios are 1:10:10 for optimal fermentation at 78-80°F.
  2. If substituting active sourdough starter for levain, use the same amount (120g).
  3. For flours with protein content lower than 12.5%, reduce the water quantity.
  4. Choose light-flavored olive oil to avoid overpowering the sweet flavors. Melted butter can be substituted.
  5. Fresh blueberries are essential - frozen berries will add too much moisture and compromise dough structure.

Essential Tools

  • 12-inch metal round pan or 9 by 13-inch pan
  • Mixing bowl
  • Dough whisk (optional)
  • Parchment paper
  • Wire cooling rack

Allergen Details

Always review ingredient labels for possible allergens and consult with a health expert if you’re unsure.
  • Contains gluten (wheat flour)
  • Contains dairy (butter)

Nutrition Details (Per Serving)

Please use this info as a general guide and not as professional dietary advice.
  • Calories per Serving: 229
  • Fat Content: 6 g
  • Carbohydrate Content: 39 g
  • Protein Content: 4 g