There’s something special about Blueberry Focaccia with Honey and Sea Salt that just draws you in. This bread has a lovely combination of sweet blueberries and a touch of sea salt that makes it a treat for any time of day.
Addresses dry crumb, uneven rise, sticky dough, and soggy blueberry toppings by guiding timed fermentation, lemon zest, and gentle folding for a light, airy focaccia.
I know that finding recipes everyone can enjoy can be a challenge, especially with my family’s gluten allergies. So I love discovering ways to use ingredients that make everyone happy. This loaf has a sweet filling and a soft texture that no one can resist.
This recipe works because it uses an easy no-knead method that lets the dough rise naturally. You only need about 10 minutes for prep, but it takes a total of 14 hours for the dough to develop flavor. Trust me, it’s worth the wait!
If you love the idea of a sweet twist on traditional bread, you’ll want to try my Gluten-Free Focaccia Bread recipe too!
Table of contents
Why You Will Love This Recipe
- Sweet and Savory Flavor The blend of sweet blueberries with tangy lemon and a touch of honey gives a tasty twist that makes every bite exciting.
- Crispy Yet Chewy Texture With a crispy exterior and soft, chewy inside, this focaccia offers a delightful mouthfeel that’s satisfying to sink your teeth into.
- Convenient No-Knead Method This recipe’s no-knead approach means you can enjoy homemade focaccia without all the fuss, making it perfect for busy days.
- Simple Storage Storing it is a breeze; just wrap it tight at room temperature or pop it in the fridge, so it’s there when you want a slice.
Lemon Blueberry Sourdough Focaccia
- Prep Time: 10 minutes
- Cool Time: 14 hours 35 minutes
- Cook Time: 25 minutes
- Total Time: 14 hours 35 minutes
- Yield: 12 pieces 1x
- Category: Baking
- Method: Baking
- Diet: Vegetarian
Description
Lemon Blueberry Sourdough Focaccia is a delightful combination of tangy lemon and sweet blueberries, baked to perfection.
Ingredients
- 75 grams Sourdough Starter, bubbly and active
- 400 grams Water Warmed to 90 degrees F
- 25 grams Honey, or substitute with corn syrup, maple syrup, glucose, or omit
- 500 grams Bread Flour
- 10 grams Salt
- 35 grams Olive Oil
- 16 ounces fresh or frozen blueberries
- 1 ounce Butter, unsalted
- 6 ounces Water
- 2 ounces Sugar, or substitute with coconut sugar
- 1/41/2 teaspoon Salt
- 1 ounce ClearJel, or substitute with cornstarch
- 1 ounce Cold Water
- 2 Tablespoons Lemon Juice
- 11/2 teaspoon Lemon Zest
- 1/4 cup All Purpose Flour, or substitute with wheat flour
- 1/8 cup Sugar, or substitute sugar to taste
- 3 Tablespoons Soft Butter
Instructions
- Mix the Dough: Start by whisking together the sourdough starter, warm water, honey, bread flour, salt, and olive oil until they form a wet, shaggy dough. Do not overmix; it is acceptable for the dough to remain rough.
- First Rise: Cover the dough with a cloth and let it sit at room temperature for 6 to 12 hours. The dough should puff up and double in size as it ferments.
- Shape the Focaccia: Gently turn the dough onto an oiled surface and stretch it into an even rectangle, ensuring it remains soft and pillowy.
- Second Rise: Transfer the shaped dough into the greased baking pan. Cover with a cloth again, allowing it to rise until puffy and slightly bubbly, about 1 hour.
- Top with Blueberries: Sprinkle the blueberries generously on top of the dough. Press them in gently without smashing them and avoid overcrowding, as too many blueberries can lead to a soggy focaccia.
- Drizzle Honey & Salt: Drizzle honey over the blueberries and sprinkle sea salt on top, balancing the sweet and salty flavors.
- Bake to Perfection: Preheat your oven and place the focaccia inside. Bake for about 25 minutes, watching for a golden brown color. If it becomes too brown, cover it with foil to prevent burning.
- Cool & Serve: Allow the focaccia to cool in the pan for a short time, then transfer it to a wire rack. Let it cool to maintain its bottom texture. Once cooled, slice into even pieces for serving.
Notes
- Storage Tips: Store tightly wrapped at room temperature for 1 to 2 days, or refrigerate for longer freshness. Reheat in a toaster oven for maximum crispiness.
- Expert Tips: Use a bubbly starter for the best rise and flavor in the dough. Allow time for long fermentation to develop taste. It is best to cool the filling before adding it to the dough. Sufficient butter and oil are crucial for achieving a crispy bottom.
- Reheating Instructions: Reheat in a toaster oven at a moderate temperature, checking periodically until warmed through.
- Serving Suggestions: This focaccia pairs well with vanilla ice cream and can be served warm as a breakfast treat. It also complements coffee or tea perfectly.
- Recipe Variations: You can add different fruit fillings like raspberries or peaches, or replace lemon with orange for a citrus twist. A mix of berries can create a berry medley version.
- Ingredient Notes: Use an active sourdough starter for the best results. You may substitute blueberries with raspberries or chopped strawberries if preferred. For best flavor, utilize organic lemons for lemon zest to avoid pesticides.
Nutrition
- Calories: 188
- Sugar: 2g
- Sodium: 326mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: Not specified
Ingredient Notes
- Sourdough Starter: A bubbly, active starter gives the dough its lovely rise and flavor. Make sure it’s nice and bubbly before using it!
- Warmed Water: Keeping the water around 90°F helps activate the starter. Just warm it up, not too hot or you’ll kill the yeast!
- Honey: Adds a touch of sweetness and helps with browning. If you don’t have honey, you could use maple syrup for a different twist.
- Bread Flour: This flour’s higher protein content helps create that chewy texture we all love in focaccia. If you’re in a pinch, all-purpose flour can work too.
- Salt: A little salt really brings out the flavors and helps with fermentation. Just a pinch will do; it’s not the main event here!
- Olive Oil: It adds richness and a nice texture to the focaccia. Don’t skimp on the good stuff for the best result!
- Blueberries: Fresh or frozen, they bring a juicy burst of sweetness. If blueberries aren’t available, you could try raspberries or chopped strawberries.
- Butter: A small amount gives a lovely buttery taste. Use unsalted to keep control over the saltiness, unless you like it extra rich!
- Sugar: Just a touch helps balance out the tartness of the lemon and blueberries. You can swap for coconut sugar if that’s your jam.
- ClearJel: This thickening agent helps stabilize the filling and keeps it from being runny. If you can’t find it, you can use cornstarch instead.
- Lemon Juice: It adds a nice tang that brightens up the whole dish. If you’re out of lemons, try lime juice for a fun twist!
- Lemon Zest: A little zest brings an extra punch of lemon flavor. Use the zest from organic lemons to avoid pesticides!
- All-Purpose Flour: Just a small amount helps with the filling’s texture. You can substitute with wheat flour if that’s what you have on hand.
- Powdered Sugar: Perfect for that smooth frosting or glaze on top! If you don’t have any, grind granulated sugar in a blender until fine.
Recipe Tips
- If the dough feels too sticky, try sprinkling a bit more flour while you’re folding it to make it easier to manage.
- When your focaccia isn’t rising as expected, it can help to double-check that your starter is active and find a warmer spot for fermentation.
- For a crumble topping that browns nicely, make sure your butter is softened enough to mix thoroughly with the other ingredients.
- If blueberries are leaking during baking, cooking the filling down ahead of time can help thicken it, preventing any mess.
- When your focaccia doesn’t have that desired crispy bottom, don’t skip out on the butter and olive oil in the dough for best results.
Serving Suggestions
Enjoy blueberry focaccia with honey and sea salt alongside vanilla ice cream or warm as a breakfast treat. This bread goes well with coffee or tea during brunch or holiday gatherings.
This recipe works well in making blueberry focaccia sandwiches or as a base for fruit toppings and whipped cream. You can serve it as a side at summer picnics or dessert at any occasion.
Add a drizzle of honey or a sprinkle of powdered sugar for a finishing touch. A spoonful of fresh fruit preserves can complement the flavors nicely.
Recipe variations
- You can use a 400-gram mix of bread flour and whole wheat flour for a nutty flavor in your blueberry focaccia.
- Add 1 teaspoon of vanilla extract and 2 teaspoons of lemon zest for an extra depth of flavor.
- Either swap blueberries for raspberries or peaches, or use a combination of berries for a fun twist.
- If baking in larger quantities, increase each ingredient proportionally, such as 150 grams of sourdough starter and 750 grams of bread flour.
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How to Store?
To keep your blueberry focaccia with honey and sea salt fresh, follow these storage tips:
Room Temperature: Store the focaccia in an airtight container at room temperature for up to 2 days. This method retains its texture well.
Refrigeration: If needed, refrigerate in an airtight container for up to 1 week. This helps prolong its freshness in warm conditions.
Freezing: Wrap the focaccia tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. To serve, thaw at room temperature or reheat in an oven.
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