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Lemon Blueberry Focaccia Recipe

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★★★★★

4.4 from 59 reviews

This delightful Lemon Blueberry Focaccia combines the rustic charm of classic Italian bread with the bright, fresh flavors of lemon and blueberries. Soft, fluffy focaccia dough is generously studded with juicy blueberries and zesty lemon, baked to golden perfection and finished with a tangy lemon glaze for a sweet and citrusy treat perfect for breakfast, brunch, or dessert.

Ingredients

Scale

Focaccia Dough

  • 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

Topping

  • 1 cup fresh blueberries
  • Zest of 1 lemon
  • 1 tbsp sugar (optional, for sprinkling before baking)

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp milk (adjust as needed for consistency)

Instructions

  1. Make the Dough: In a large mixing bowl, combine warm water, active dry yeast, and sugar. Let it sit for 5–7 minutes until the yeast mixture is foamy. Add the flour and salt, stirring until a shaggy dough forms. Add olive oil, then knead the dough by hand or with a dough hook for 6–8 minutes until smooth, elastic, and slightly tacky. Transfer to a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
  2. Shape and Second Rise: Generously grease a 9×13-inch pan with olive oil. Transfer the risen dough to the pan and gently stretch it to fit the pan shape. Cover the dough and let it rise again for 30–40 minutes while preheating your oven to 400°F (200°C).
  3. Add the Toppings: Use your fingers to create dimples all over the surface of the dough. Carefully press fresh blueberries into these dimples, then sprinkle the lemon zest evenly across the top. Optionally, sprinkle 1 tablespoon of sugar over the dough for added sweetness.
  4. Bake: Place the pan in the preheated oven and bake the focaccia for 20–25 minutes, or until the top turns golden and the edges are lightly crisp. Remove from the oven and let it cool for 10–15 minutes before glazing.
  5. Make the Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, lemon zest, and milk until smooth. Adjust the milk quantity to achieve the desired glaze consistency. Drizzle the glaze over the warm focaccia and let it set for a few minutes before slicing and serving.

Notes

  • For a more pronounced lemon flavor, you can add lemon zest to the dough as well.
  • Use fresh blueberries for the best texture and flavor; frozen berries may add extra moisture.
  • If you prefer a less sweet focaccia, omit the sugar sprinkle on top before baking.
  • The glaze can be adjusted to be thicker or thinner by varying the milk amount.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate and consume within 4 days.

Keywords: lemon blueberry focaccia, lemon focaccia, blueberry bread, Italian focaccia, lemon glaze bread, sweet focaccia recipe

Find it online: https://nayabaker.com/lemon-blueberry-focaccia-recipe/