Lemon Blueberry Sourdough Focaccia
This lemon blueberry sourdough focaccia recipe is filled with juicy blueberries, and covered in a bright lemon glaze. Simple and easy to make, this is one of my family’s favorite spring and summer breakfast treats. Similar to my artisan sourdough bread, this recipe is perfect for a batch of sourdough that may have accidentally gotten over-fermented. If that happens to you, like it does to all of us sometimes, just turn it into a delicious focaccia. This recipe is one of our favorite things to make in blueberry season.
Ingredients
- ½ cup sourdough starter (discard)
- 1 ½ cups warm water can do 1 cup warm water and ½ cup lemon juice
- 3 ½ cups flour
- 1 tablespoon salt
Filling
- 3 cups blueberries
- ¾ cup sugar
- 4 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 tablespoon cornstarch
Crumble Topping
- ¾ cup flour
- ¾ cup sugar
- ½ cup melted butter
Glaze
- 1 cup powdered sugar
- 2 tablespoon lemon juice
Instructions
How To Make Lemon Blueberry Sourdough Focaccia
Mix Ingredients
- In a large bowl, add water, active sourdough starter, and flour. Mix until it comes together into a shaggy dough. You can add the salt now, or when you do the first stretch and fold. It doesn’t really matter for focaccia. Leave it for 15-30 minutes to “autolyse”. This just means you’re giving the flour a chance to absorb the water and the starter.
- Do one or two sets of stretch and folds or coil folds just to make sure the ingredients are well mixed.
Bulk Fermentation
- Cover bowl with a loose fitting lid like a plate and leave it in the bowl at room temperature for 3-8 hours to bulk ferment. It doesn’t matter if it over ferments, in fact that’s really what you want for focaccia.
Make The Filling
- Combine blueberries, lemon juice and sugar in a small saucepan over medium heat. Once they boiling, mix the cornstarch into a ¼ cup of water and add to the boiling fruit. Stir until thick and bubbly. Chill.
- Spread out the dough in a greased pan like a 12” cast iron skillet or a 9” x 13” pan.
- Cover the focaccia dough with half of the filling mixture. Fold one side towards the center, and the other side towards the center, fully enclosing the filling. Gently spread the dough back out.
- Allow to rise for an hour or two in a warm spot, or in the refrigerator overnight.
- Spread the remainder of the filling over the top of the dough. Dimple the surface of the dough with your fingers (see video). This will allow the rest of the blueberry goodness to be fully incorporated into the dough.
- Preheat oven to 425 degrees.
Crumble Topping
- Combine flour, sugar and melted butter to make the crumble topping. Sprinkle over the focaccia dough.
Bake
- Bake at 425 degrees for 25-30 minutes or until golden brown and has a crispy crust.
Glaze
- Combine powdered sugar and lemon juice in a small bowl to make a glaze and drizzle over the top of the baked focaccia.
Slice and Enjoy
- For best results, wait until the focaccia is cool to slice. Sometimes I can’t wait that long, and slice it sooner. You’ll never eat anything more delicious!
- Store leftovers in an airtight container in the refrigerator for up to a week.
