1. Can I use frozen blueberries in Sourdough Blueberry Lemon Focaccia Bread?

Yes, frozen blueberries work well in Sourdough Blueberry Lemon Focaccia Bread. Be sure to thaw them completely and drain off excess liquid before adding them to the dough. Excess moisture can make the focaccia soggy and affect the final texture. Patting the berries dry with a paper towel helps preserve the airy crumb.

2. Why is my Sourdough Blueberry Lemon Focaccia Bread dough so sticky?

This dough is intentionally high hydration due to the water and lemon juice. Sourdough Blueberry Lemon Focaccia Bread will feel looser than traditional sourdough bread, and it may not pass the windowpane test. The stickiness is normal and results in a soft, tender crumb once baked. Lightly oiling your hands during stretching and shaping makes handling much easier.

3. How do I know when Sourdough Blueberry Lemon Focaccia Bread is fully baked?

The top should be light golden brown, and the internal temperature should reach 200°F (93°C). The edges will pull slightly away from the pan, and the bottom should feel set. Properly baked Sourdough Blueberry Lemon Focaccia Bread will sound slightly hollow when tapped and maintain its structure once cooled.

4. How should I store Sourdough Blueberry Lemon Focaccia Bread?

Sourdough Blueberry Lemon Focaccia Bread is best enjoyed the same day it’s baked. For short-term storage, keep it in an airtight container at room temperature for up to two days. Avoid refrigerating, as it can dry out the crumb. If needed, you can freeze individual slices without the glaze and thaw at room temperature before serving.

Sourdough Blueberry Lemon Focaccia Bread – Easy Recipe

Name: Sourdough Blueberry Lemon Focaccia Bread
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 28 h 35 min
Cuisine: American
Ingredients: 100 g active sourdough starter (about 1/2 cup, bubbly and at peak); 500 g bread flour (4 cups, high-protein); 400 g warm water (1 2/3 cups); 50 g granulated sugar (1/4 cup); 10 g salt (2 teaspoons); 3 tablespoons fresh lemon juice (from 1 large lemon); 3 teaspoons lemon zest (from 1 large lemon); 30 g olive oil (2 tablespoons, for greasing the pan); 1 cup fresh blueberries; 62 g unsalted butter, melted (1/4 cup); 130 g powdered sugar (1 cup); 2–3 tablespoons fresh lemon juice (for glaze)

Description

Sourdough Blueberry Lemon Focaccia Bread is a soft, airy sweet focaccia made with active sourdough starter, fresh lemon juice and zest, and juicy blueberries. Finished with a bright lemon glaze, this bakery-style bread balances tangy sourdough flavor with sweet citrus and bursts of berries in every bite.

Ingredients

Scale

100 g active sourdough starter (about 1/2 cup, bubbly and at peak)
500 g bread flour (4 cups, high-protein)
400 g warm water (1 2/3 cups)
50 g granulated sugar (1/4 cup)
10 g salt (2 teaspoons)
3 tablespoons fresh lemon juice (from 1 large lemon)
3 teaspoons lemon zest (from 1 large lemon)
30 g olive oil (2 tablespoons, for greasing the pan)
1 cup fresh blueberries
62 g unsalted butter, melted (1/4 cup)
130 g powdered sugar (1 cup)
2–3 tablespoons fresh lemon juice (for glaze)

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Instructions

Feed the sourdough starter 4–6 hours before mixing using a 1:1:1 ratio of starter, flour, and water. Allow it to become active and bubbly at its peak.
In a large bowl, mix 100 g active starter, 500 g bread flour, 400 g warm water, 50 g sugar, 10 g salt, 3 tablespoons lemon juice, and 3 teaspoons lemon zest until fully combined. Cover and rest for 30 minutes.
Perform the first set of stretch and folds by lifting and folding the dough over itself 12–15 times. Cover and rest 30 minutes. Repeat for a total of 3 sets.
Allow the dough to bulk ferment in a warm place for 3–6 hours, until airy with visible bubbles beneath the surface.
Cover and refrigerate overnight for cold fermentation to deepen flavor.
The next day, line a 9×13-inch baking pan with parchment paper and drizzle 30 g olive oil evenly over the bottom.
Transfer the dough into the pan and gently stretch it to fit. Cover and let rise in a warm place for 3–5 hours until puffy and bubbly.
Preheat the oven to 400°F (204°C). Sprinkle 1 cup blueberries evenly over the dough and drizzle 62 g melted butter on top.
Dimple the dough with your fingertips across the surface.
Bake for 30–40 minutes until golden brown and the internal temperature reaches 200°F (93°C).
Whisk 130 g powdered sugar with 2–3 tablespoons lemon juice until smooth and pourable.
Cool the focaccia completely on a wire rack before drizzling with the lemon glaze. Slice and serve.

Notes

The dough will be high hydration and sticky due to lemon juice; this is normal and creates a tender crumb.
Use frozen blueberries only if thawed and drained well to prevent excess moisture.
Watch the dough during fermentation rather than relying strictly on time.
For best texture, enjoy the bread the same day it is baked.
Store leftovers in an airtight container at room temperature for up to 2 days.

Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 232 kcal
Sugar: 15 g
Sodium: 324 mg
Fat: 3.2 g
Saturated Fat: 0.4 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 45.7 g
Fiber: 1.1 g
Protein: 5 g
Cholesterol: 2 mg