Sourdough Lemon Blueberry Focaccia
This sourdough lemon blueberry focaccia is soft and fluffy on the inside, crisp and buttery on the edges, and bursting with jammy blueberries. Finished with a cinnamon streusel and a bright lemon glaze, it’s the perfect balance of sweet, tangy, and indulgent — part bread, part dessert, and completely irresistible.
Ingredients
- 375 g water
- 65 g maple syrup
- 8 oz dried blueberries
- 20 g salt
- 175 g active sourdough starter
- 450 g all-purpose flour
- For pan & dimpling:
- 4 Tbs coconut oil, melted
- ½ cup melted butter 🧈
- Streusel:
- 1 cup brown sugar
- 1 cup flour
- 1 tsp cinnamon
- Pinch of salt
- 8 tbsp cold butter, cubed
- Lemon glaze:
- 1 cup powdered sugar
- Zest of 1 lemon
- 2–3 tbsp lemon juice
Directions
Soak blueberries in water 20–30 mins. Stir in maple + starter. Add flour + salt. Mix.
Stretch + fold dough 3–4x over 2 hrs.
Bulk ferment: 4–6 hrs room temp OR 12–18 hrs in fridge.
Mix streusel until crumbly. Chill.
Grease a 9x13 pan or a 14” cast iron skillet w/ coconut oil. Stretch dough to fit. Proof 2–3 hrs (3–4 if cold).
Pour melted butter over dough. Dimple w/ fingertips. Top w/ streusel.
Bake 425°F for 25–30 mins until golden + crisp.
Cool 10 mins in the pan, then transfer to a rack.
Whisk glaze + drizzle over warm focaccia.