Sourdough Blueberry Lemon Focaccia: Bake Bliss Today!
A delightful combination of sweet blueberries and tangy lemon in a soft, airy focaccia bread, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1/2 cup warm water
- 1/4 cup olive oil
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- In a large bowl, mix the sourdough starter, warm water, and olive oil.
- Add the flour, sugar, salt, lemon zest, and lemon juice. Mix until a dough forms.
- Knead the dough for about 5-10 minutes until smooth.
- Cover the bowl with a damp cloth and let it rise for 2-3 hours, or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Gently fold in the blueberries into the risen dough.
- Transfer the dough to a greased baking pan and spread it out evenly.
- Let it rise again for about 30 minutes.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
- For a sweeter focaccia, increase the sugar to 1/2 cup.
- Can be served warm or at room temperature.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg