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Sourdough Lemon Blueberry Focaccia

Sourdough Lemon Blueberry Focaccia

A soft, airy sourdough focaccia infused with the brightness of fresh lemon zest and the sweetness of bursting blueberries. Baked in a cast-iron skillet for a perfectly crisp, olive-oil-fried crust.
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Prep Time 1 day
Cook Time 25 minutes
Total Time 1 day 25 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: Italian-American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Sourdough Dough
  • 100 g Active Sourdough Starter Fed and bubbly
  • 350 g Warm Water approx 80°F
  • 500 g Bread Flour
  • 20 g Honey
  • 10 g Sea Salt
  • 30 g Extra Virgin Olive Oil plus more for the pan
For the Toppings
  • 1.5 cups Fresh Blueberries
  • 2 whole Lemons zested
  • 3 tbsp Granulated Sugar divided
  • 1 tsp Flaky Sea Salt for finishing

Method
 

  1. 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.
  2. 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%.
  3. Cover and refrigerate the dough for 12-24 hours for a cold ferment.
  4. 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.
  5. 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.
  6. Bake for 20-25 minutes until golden brown. Cool in the pan for 15 minutes before serving.

Notes

Ensure your skillet is well-oiled to prevent the fruit sugars from sticking to the sides. For a softer crust, cover the skillet with a towel immediately after taking it out of the oven.