Why Make This Recipe
Lemon Blueberry Sourdough Focaccia is not just a bread; it’s a delightful treat that combines the tangy flavor of lemons with sweet blueberries. This recipe is perfect for breakfast or as a snack. The sourdough base adds a unique texture and depth of flavor, while the lemon and blueberry filling offers a refreshing taste. Enjoying a warm slice straight out of the oven is a true pleasure!
How to Make Lemon Blueberry Sourdough Focaccia
Ingredients
- 75 grams Sourdough Starter
- 400 grams warm Water
- 25 grams Honey
- 500 grams Bread Flour
- 10 grams Salt
- 35 grams Olive Oil
- 16 ounces fresh or frozen blueberries
- 1 ounce Butter
- 6 ounces Water
- 2 ounces Sugar
- 1/4 teaspoon Salt
- 1 ounce ClearJel
- 1 ounce cold Water
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup all-purpose flour
- 1/8 cup Sugar
- 3 Tablespoons soft Butter
- 1 cup powdered Sugar
- 2 Tablespoons lemon juice
Directions
Day 1:
12 hours before baking, mix the sourdough starter, warm water, and honey in a bowl. Add the flour, mix well, cover, and let it rest for 30 minutes. Next, add the salt and mix it through. With wet hands, pull and fold the dough from all sides. Cover it with oiled plastic wrap and let it rise in a warm place for 12 hours (overnight).
For the Blueberry Filling: In a saucepan, combine the blueberries, sugar, water, lemon zest, and lemon juice; simmer them together. Make a slurry using cold water and ClearJel, then add it to the blueberry mixture and cook until it thickens. Allow it to cool, then refrigerate.
Day 2:
Preheat your oven to 425°F. Oil a sheet pan and stretch the dough onto it. Spread the cooled blueberry filling over the dough and fold the edges over to enclose the filling. Cover and let it rise for 2 hours until it becomes puffy.
For the Crumble Topping: Mix together flour, butter, and sugar until combined.
For the Lemon Glaze: Stir the powdered sugar and lemon juice until smooth.
Now, dimple the dough with oiled fingers, drizzle it with olive oil and melted butter, add dollops of the blueberry filling, and sprinkle with the crumble topping. Bake in your preheated oven for 20-25 minutes until it turns golden brown. Allow it to cool on a wire rack before cutting, and finish with a drizzle of the lemon glaze.
How to Serve Lemon Blueberry Sourdough Focaccia
This focaccia can be enjoyed warm or at room temperature. Serve it as a delightful breakfast with coffee or tea, or as a light afternoon snack. It also makes a great addition to picnics or family gatherings.
How to Store Lemon Blueberry Sourdough Focaccia
To store leftover focaccia, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. It can be kept at room temperature for a couple of days. If you want it to last longer, place it in the refrigerator for up to a week, or freeze it for up to three months.
Tips to Make Lemon Blueberry Sourdough Focaccia
- Make sure your sourdough starter is active before using it for the best rise.
- If you want a stronger lemon flavor, you can add more lemon zest or juice to the blueberry filling.
- Experiment with different berries if you wish; raspberries or blackberries would work well too.
Variation
If you’d like to switch flavors, try using other fruits like strawberries or peaches instead of blueberries. You can also add herbs like rosemary for a savory twist.
FAQs
Q: Can I use dried blueberries instead of fresh or frozen?
A: Yes, you can use dried blueberries, but they might absorb moisture and affect the texture slightly. Soak them in warm water before using to plump them up.
Q: How do I know if my sourdough starter is ready to use?
A: A healthy and active starter will be bubbly and have doubled in size after feeding. It should have a pleasant, slightly tangy smell.
Q: Can I make this focaccia in advance?
A: Yes! You can prepare the dough a day ahead, let it rise, and then shape it. Store it in the refrigerator overnight and bake it the next day.