There is something inherently therapeutic about the rhythm of sourdough. The way the wild yeast breathes life into a simple mixture of flour and water, the tactile satisfaction of the stretch-and-folds, and that final, glorious “dimpling” session. While most of us start our sourdough journeys with crusty boules or savory rosemary loaves, there is a hidden world of sweet sourdough that is often overlooked.
Enter the Sourdough Lemon Blueberry Focaccia. This recipe takes everything you love about traditional Italian flatbread—the olive oil-fried bottom, the airy crumb, and the golden, bubbly top—and infuses it with the bright, seasonal zest of lemons and the jammy explosion of fresh blueberries. It’s the perfect bridge between a breakfast pastry and a sophisticated dessert, baked right in a rustic cast-iron skillet.
Table of Contents
Why You’ll Love This Sourdough Lemon Blueberry Focaccia
If you have an active sourdough starter sitting on your counter, this recipe is about to become your favorite way to use it. Here is why this specific focaccia stands out:
- The Flavor Profile: The natural tang of the sourdough starter acts as the perfect foil to the sweetness of the blueberries. When you add lemon zest and a sprinkle of sugar on top, the flavors harmonize into a “Lemonade” style bread that isn’t cloying.
- The Texture: Unlike a cake or a muffin, this focaccia maintains its “breadiness.” You get a crisp, golden exterior thanks to the olive oil, but the interior remains pillow-soft and full of those beautiful sourdough air bubbles (alveoli).
- Minimal Effort, High Reward: While the timeline is long (as with all sourdough), the actual hands-on time is incredibly low. There is no intensive kneading involved; the gluten develops through simple folds and time.
- Versatility: This is elegant enough for a Sunday brunch centerpiece but sturdy enough to be packed for a picnic or toasted with a smear of cream cheese for a midnight snack.
Ingredients
To achieve that perfect “bakery-style” lift and flavor, the quality of your ingredients matters. Ensure your starter is at its peak of activity before beginning.
For the Sourdough Dough
- 100g Active Sourdough Starter: Bubbly and fed within the last 4-6 hours.
- 350g Warm Water: Aim for about 80°F (27°C) to keep the yeast happy.
- 500g Bread Flour: High protein content is essential for that chewy focaccia structure.
- 20g Honey: This feeds the yeast and helps the crust brown beautifully.
- 10g Sea Salt: Essential for balancing the sweetness.
- 30g Extra Virgin Olive Oil: For the dough itself, plus more for the pan.
For the Toppings
- 1 ½ cups Fresh Blueberries: Frozen can work in a pinch, but fresh provides the best texture.
- 2 Large Lemons: You will need both the zest and a tablespoon of juice.
- 3 tbsp Granulated Sugar: For macerating the berries and sprinkling on top.
- 1 tsp Flaky Sea Salt: Like Maldon, to provide those pops of saltiness that elevate the fruit.
- Additional Olive Oil: For drizzling generously before baking.
Instructions
1. Mix the Dough
In a large glass bowl, whisk together your warm water, active sourdough starter, and honey until the starter is mostly dissolved and the water looks milky. Add the bread flour and salt. Using a sturdy spatula or your hands, mix until a shaggy dough forms and no dry flour remains. Drizzle the 30g of olive oil over the top, then squeeze the dough to incorporate the oil. Cover with a damp cloth and let it rest for 30 minutes.
2. Bulk Fermentation
Over the next 2 hours, perform three sets of “stretch and folds.” Every 30 minutes, grab one side of the dough, pull it upward, and fold it over the center. Rotate the bowl and repeat four times. This builds the strength needed to hold those big air bubbles. After the final set of folds, cover the bowl tightly and let it sit at room temperature for 4–6 hours (depending on your home’s warmth) until it has grown by about 50% and looks jiggly.
3. Cold Proof (The Secret Step)
For the best flavor and the easiest handling, transfer the covered bowl to the refrigerator for at least 12 hours (up to 24 hours). This cold fermentation slows down the yeast and allows the bacteria to produce that signature sourdough tang. It also firms up the dough, making it easier to transfer to your baking vessel.
4. Final Proof in Skillet
Generously coat a 10-inch or 12-inch cast-iron skillet with olive oil (don’t be shy; this is what “fries” the bottom of the bread). Gently tip the cold dough into the skillet. Do not force it to the edges yet. Let it rest in a warm spot for 2–4 hours. As it warms up, the dough will naturally spread to fill the pan and become incredibly bubbly and light.
5. Dimple and Top
Preheat your oven to 425°F (220°C). In a small bowl, toss your blueberries with lemon zest and 1 tablespoon of sugar. Drizzle the top of the dough with more olive oil. Use your fingertips to press deep “dimples” into the dough, going all the way down until you touch the bottom of the pan. Evenly distribute the blueberry mixture into the dimples. Sprinkle the remaining sugar and flaky salt over the entire surface.
6. Bake and Serve
Place the skillet in the oven and bake for 20–25 minutes. The edges should be a deep golden brown, and the blueberries should be bursting and jammy. For an extra pop of brightness, squeeze a little fresh lemon juice over the hot bread as soon as it comes out. Let it cool in the pan for at least 15 minutes before slicing. This allows the crumb to set so it doesn’t become gummy.
Expert Tips for Success
- Watch the Bubbles: The key to great focaccia is the final proof. If the dough doesn’t look like a bubbling cauldron of yeast before you dimple it, give it more time. Sourdough works on its own schedule, not yours!
- The Olive Oil Rule: If you think you’ve used enough olive oil, add a little more. The oil is what creates the contrast between the soft interior and the “fried” crunchy bottom.
- Preventing “Purple Bread”: If using frozen blueberries, do not thaw them first. Fold them in gently or press them into the top while frozen to prevent the juice from bleeding and turning your entire dough a murky grey-purple.
Variations
- The Creamy Twist: Dot the top with small dollops of goat cheese or mascarpone before baking for a creamy, tangy addition.
- Herbaceous Notes: Add a teaspoon of finely chopped fresh thyme or rosemary to the dough during the mixing stage. The earthiness of herbs pairs beautifully with blueberries.
- The “Crunch” Factor: Add a handful of sliced almonds or a streusel topping (flour, butter, sugar) for a more dessert-leaning focaccia.
Frequently Asked Questions
Can I use sourdough discard? For this recipe, an active, fed starter is highly recommended to get the necessary lift. If you use discard, you may end up with a much denser, flatter bread. If you must use discard, consider adding 1/2 tsp of commercial yeast to help it along.
How do I store leftovers? Focaccia is best eaten the day it’s made. However, you can store leftovers in an airtight container at room temperature for 2 days. To revive it, toast it in a 350°F oven for 5 minutes to regain the crisp exterior.
What if I don’t have a cast-iron skillet? A 9×13 metal baking pan or a ceramic baking dish will work perfectly. Just ensure you oil the bottom and sides thoroughly to prevent sticking!
Sourdough Lemon Blueberry Focaccia
Ingredients
Method
- Whisk water, starter, and honey in a large bowl. Mix in flour, salt, and olive oil until a shaggy dough forms. Rest for 30 minutes.
- Perform 3 sets of stretch and folds every 30 minutes. Let bulk ferment at room temperature for 4-6 hours until increased in size by 50%.
- Cover and refrigerate the dough for 12-24 hours for a cold ferment.
- Transfer cold dough to a heavily oiled cast-iron skillet. Let proof in a warm spot for 2-4 hours until the dough fills the pan and is very bubbly.
- Preheat oven to 425°F. Toss blueberries with lemon zest and 1 tbsp sugar. Dimple the dough with oiled fingers, press berries into dimples, and sprinkle remaining sugar and salt.
- Bake for 20-25 minutes until golden brown. Cool in the pan for 15 minutes before serving.
Notes
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