Description
Indulge in the delight of Lemon Blueberry Sourdough Focaccia, a vibrant spring treat that combines the tangy freshness of lemon with the sweetness of blueberries. This fluffy, artisan-style focaccia features a light, crispy crust and a tender crumb topped with a delightful muffin-like crumble. It’s perfect for brunch gatherings, afternoon snacks, or even as a sweet dessert. With its beautiful presentation and irresistible flavor, this recipe is sure to brighten any occasion and impress family and friends alike.
Ingredients
Scale
- 6 grams sourdough starter ripe, bubbly and active (about 1 teaspoon)
- 60 grams all-purpose or bread flour (about 1/2 cup)
- 60 grams water (about 1/4 cup)
- 120 grams levain ripe, bubbly and active (scant ½ cup – can also substitute for active sourdough starter)
- 400 grams water (about 1 ⅔ cup)
- 40 grams granulated sugar (about 3 Tablespoons)
- 10 grams salt (about 1.5 teaspoons)
- 9 grams lemon zest (about 1.5 Tablespoons from 2 lemons)
- 500 grams bread flour (about 3 ½ cups)
- 175 grams blueberries (reserved for folds (125 grams) AND topping (50 grams), about 1 cup)
- 40 grams olive oil reserved for pan (about 3 Tablespoons)
- 30 grams melted butter (reserved for pan, about 2 Tablespoons)
- 30 grams unsalted butter (softened about 2 Tablespoons)
- 30 grams brown sugar (about 2 Tablespoons)
- 50 grams all-purpose flour (about ⅓ cup)
- pinch of salt (about ¼ teaspoon)
- 2 gram ground cinnamon (1/2 teaspoon optional)
- 100 grams powdered sugar (about ¾ cup plus 1 Tablespoon)
- 20 grams lemon juice freshly squeezed (about 1.5 Tablespoons)
- 5 grams vanilla extract (about 1 teaspoon)
- pinch of salt
Instructions
- In a mixing bowl, combine the sourdough starter, all-purpose flour, and water. Stir until smooth.
- Add the levain to the mixture along with additional water, sugar, salt, lemon zest, and bread flour.
- Mix until all ingredients are incorporated into a sticky dough.
- Turn the dough out onto a floured surface. Knead gently for about 5 minutes until it becomes elastic.
- Place back in the bowl; cover with plastic wrap or a damp cloth.
- Let it rise in a warm place until doubled in size.
- Gently fold in most of the blueberries into the dough after it has risen.
- Reserve some blueberries for topping later.
- Transfer the dough into an oiled baking pan.
- Stretch it gently to fit the pan shape while ensuring it remains fluffy.
- Let rise again until puffy.
- Preheat your oven to an appropriate temperature as specified in your recipe notes.
- Top with reserved blueberries before placing in the oven.
- Bake until golden brown on top.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg