Name: Lemon Blueberry Focaccia Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 3 ½ cups (420g) all-purpose flour; 1 ¼ cups (300ml) warm water; 2 ¼ tsp (1 packet) active dry yeast; 2 tbsp sugar; 1 tsp salt; ¼ cup (60ml) olive oil, plus more for greasing; 1 cup fresh blueberries; Zest of 1 lemon; 1 tbsp sugar (optional, for sprinkling before baking); 1 cup powdered sugar; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tbsp milk (adjust as needed for consistency)

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Introduction

This Lemon Blueberry Focaccia combines the bright freshness of lemon with juicy blueberries in a soft, slightly sweet bread. It’s a delicious twist on traditional focaccia, perfect for breakfast, brunch, or an afternoon treat.

The image shows a close-up of a golden-brown blueberry bun bread arranged in a grid pattern. Each bun has a soft, shiny surface with a drizzle of white icing on top. There are plump, dark blue blueberries nestled in the center of each bun, some with a purple juice stain seeping into the dough. Small curly lemon peel garnishes are placed on some buns. The bread rests on a wire rack over a white marbled surface, with scattered lemon peels nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups (420g) all-purpose flour
1 ¼ cups (300ml) warm water
2 ¼ tsp (1 packet) active dry yeast
2 tbsp sugar
1 tsp salt
¼ cup (60ml) olive oil, plus more for greasing
1 cup fresh blueberries
Zest of 1 lemon
1 tbsp sugar (optional, for sprinkling before baking)
1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp milk (adjust as needed for consistency)

Instructions

Step 1: In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5–7 minutes until foamy. Add flour and salt, stirring until a shaggy dough forms. Add olive oil and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Transfer to a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled.
Step 2: Generously grease a 9×13-inch pan with olive oil. Transfer the dough to the pan and gently stretch to fit. Cover and let rise for 30–40 minutes while preheating your oven to 400°F (200°C).
Step 3: Press your fingers into the dough to create dimples. Gently press blueberries into these dimples. Sprinkle lemon zest evenly over the top and, if desired, dust with 1 tablespoon of sugar.
Step 4: Bake the focaccia for 20–25 minutes until the surface is golden and the edges are lightly crisp. Remove from the oven and cool for 10–15 minutes before adding the glaze.
Step 5: Whisk together powdered sugar, lemon juice, lemon zest, and milk in a small bowl until smooth. Drizzle the glaze over the warm focaccia and let it set for a few minutes before slicing and serving.

Tips & Variations

For extra flavor, try substituting some of the all-purpose flour with whole wheat flour or using lemon extract in the glaze.
If fresh blueberries aren’t available, frozen blueberries can be used but gently thaw and drain them first to avoid excess moisture.
Add a sprinkle of sea salt on top before baking for a sweet-salty contrast.
You can replace the milk in the glaze with almond or oat milk to make it dairy-free.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm slices in a 350°F (175°C) oven for 5–7 minutes or until heated through.

How to Serve

A close-up view of a baked pastry with multiple small golden brown dough clusters, each shaped like a flower petal, arranged closely in a grid pattern. Between the dough clusters are deep purple blueberries with some blueberry juice seeping out around them, creating a rich, vibrant contrast against the light dough. White icing is drizzled evenly across the top diagonally in smooth, thin lines. Small, thin yellow lemon peel curls sit on some of the dough clusters, adding a bright accent. The pastry rests on a silver wire rack set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the day before and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and continuing with the recipe.

How do I prevent the blueberries from sinking?

Dimpling the dough and gently pressing the blueberries into those indentations helps them stay on top during baking. Use fresh blueberries that aren’t too ripe to reduce moisture.