Description
Discover the perfect blend of tangy lemon and sweet blueberries in this sourdough focaccia bread. Elevate your baking game with this unique and flavorful recipe!
Ingredients
Scale
- 100g active sourdough starter (about 1/2 cup)
- 400g warm water (1 2/3 cups)
- 50g granulated sugar (1/4 cup)
- 10g salt (2 teaspoons)
- 500g bread flour (4 cups)
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 3 teaspoons lemon zest (from 1 large lemon)
- 1 cup fresh blueberries
- 62g unsalted butter, melted (1/4 cup)
- 2–3 tablespoons fresh lemon juice (for glaze)
- 130g powdered sugar (1 cup, for glaze)
- 30g olive oil (2 tablespoons, for pan preparation)
Instructions
- Prepare the Starter: Feed your sourdough starter 4-6 hours before mixing the dough, allowing it to reach peak activity.
- Mix the Dough: In a large bowl, combine active sourdough starter, bread flour, warm water, granulated sugar, salt, lemon juice, and lemon zest. Stir until a shaggy dough forms. Cover and let rest for 30 minutes.
- Stretch and Fold: Perform a set of stretches and folds by lifting and folding the dough over itself, rotating the bowl each time. Repeat this process three times, with 30-minute rests in between, until the dough becomes elastic.
- Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 3-6 hours, until it has visibly expanded and shows air bubbles on the surface.
- Cold Fermentation: Transfer the covered bowl to the refrigerator and let it ferment overnight.
- Prepare the Pan: The next day, line a 9×13-inch baking pan with parchment paper and drizzle olive oil evenly over the bottom.
- Shape the Dough: Turn the dough out into the prepared pan. With oiled fingers, gently stretch and press the dough to fit the pan. Cover and let it rise in a warm place for 4-5 hours, until puffy.
- Add Toppings: Preheat the oven to 400°F (200°C). Sprinkle fresh blueberries over the dough and pour melted butter evenly on top. Using your fingertips, create dimples across the surface of the dough.
- Bake: Bake the focaccia for 30-40 minutes, until the top is light golden brown and the internal temperature reaches 200°F (93°C).
- Prepare the Glaze: While the bread cools, whisk together powdered sugar and lemon juice until smooth. Adjust consistency as needed.
- Glaze the Bread: Once the focaccia has cooled to room temperature, drizzle the lemon glaze over the top.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 301.45 kcal per serving
- Sugar: 14.42 g
- Sodium: 651.95 mg
- Fat: 11.74 g
- Saturated Fat: 4.92 g
- Unsaturated Fat: 6.21 g
- Trans Fat: 0.26 g
- Carbohydrates: 44.47 g
- Fiber: 0.7 g
- Protein: 4.49 g
- Cholesterol: 16.57 mg