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After my apple fritter focaccia went viral online, I was SO inspired to create more sweet focaccia recipes. Enter this lemon blueberry version—bursting with fresh, bright flavors that scream spring. You can never go wrong with lemon and blueberry this time of year, and the natural tang of sourdough takes it to the next level.
The first time I made this, I couldn’t believe how good it was. Since then, I’ve made small tweaks—like adding lemon to the glaze—to make it even better. It’s soft on the inside, crisp on the outside, and naturally fermented. If you haven’t tried a sweet focaccia before, this is the one to start with!
Here’s How I Made It:
Prepare the Dough (Night Before Baking):
In a large mixing bowl, combine 100g active sourdough starter, 375g filtered water, and 30g honey- stir until milky. Then, add 500g unbleached bread flour and 10g salt, mixing until the dough comes together. Let it rest for 30 minutes to 1 hour.
Perform 2-3 of sets of stretch and folds 30 minutes apart to develop gluten structure. Cover and let the dough bulk ferment at room temperature overnight (8–12 hours). This step is very forgiving—even an over-proofed dough can still create a fantastic focaccia!
Baking the Focaccia (Next Morning):
Preheat your oven to 425°F (218°C).
In a small bowl, melt 1 stick of butter. Use a portion of this melted butter to grease a 9×13” baking pan or 12″ Cast Iron Skillet. Then, stir in ¼ cup sugar and the zest of 2 lemons into the butter.
Transfer the dough into the buttered baking pan, gently stretching it to cover the bottom. Pour the lemon sugar butter mixture over the dough and evenly distribute fresh blueberries on top.
Using your fingers, dimple the dough to incorporate the blueberries and lemon butter mixture into the surface.
Cover the pan with foil and bake at 425°F (218°C) for 15 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until golden brown and crisp on the edges.
Prepare the Glaze:
While the focaccia bakes, whisk together 1 cup powdered sugar, 1 tsp almond extract (for a delicious blueberry muffin flavor!), and 1–2 tbsp. lemon Juice.
Finish & Serve:
Remove the focaccia from the oven, check internal temp (205°F), and let it cool for a few minutes before drizzling the glaze over the top. Slice, serve, and enjoy this sweet and tangy twist on sourdough focaccia!
Storage Tips:
Store leftovers in an airtight container at room temperature for up to two days. I like this 9×13 baking pan because it comes with a lid you can pop on once it cools! To reheat I would put in the oven (with the lid off) at 350 for 5-10 min until heated thoroughly.
If You Like This Recipe, Try These:
- Sourdough Apple Fritter Focaccia – The viral favorite! A sweet and crispy apple-packed focaccia with a cinnamon-sugar twist.
- Easy Overnight Focaccia – A simple, foolproof savory focaccia that requires minimal effort and delivers incredible flavor.
- Soft Sourdough Sandwich Bread – Light, fluffy, and perfect for sandwiches or toast—your go-to everyday sourdough loaf!
Equipment
- 1 Medium/ Large Mixing Bowl
- 1 9×13 baking pan. or 12" Cast Iron Skillet
Ingredients
Making the dough (the night before)
- 100 g Active sourdough starter
- 375 g Filtered Water
- 30 g Honey
- 500 g Unbleached Bread Flour
- 10 g Sea Salt
Lemon Sugar Butter
- 113 g or 1 Stick Melted Butter
- 50 g or 1/4 cup Sugar
- 2 tbsp Lemon Zest
- Blueberries to taste
Lemon Icing
- 120g or 1 Cup Powdered Sugar
- 1 tsp Almond Extract gives blueberry muffin flavor!
- 1-2 tbsp Lemon Juice or milk
Instructions
- Prepare the Dough (Night Before Baking):In a large mixing bowl, combine 100g active sourdough starter, 375g filtered water, and 30g honey- stir until milky. Then, add 500g unbleached bread flour and 10g salt, mixing until the dough comes together. Cover and let the dough rest for 30 min to 1 hour.
- Stretch and fold and Bulk Ferment: Perform 2-3 of sets of stretch and folds 30 minutes apart to develop gluten structure. Let the dough bulk ferment at room temperature overnight (8–12 hours). This step is very forgiving—even an over-proofed dough can still create a fantastic focaccia!
- Baking the Focaccia (Next Morning): Preheat your oven to 425°F (218°C).
- In a small bowl, melt 1 stick of butter. Use a portion of this melted butter to grease a 9×13” baking pan or 12" cast iron skillet. Then, stir ¼ cup sugar and the zest of 2 lemons into the butter.
- Transfer the dough into the greased baking pan, gently stretching it to cover the bottom. Pour the lemon sugar butter mixture over the dough and evenly distribute fresh blueberries on top.Using your fingers, dimple the dough to incorporate the blueberries and lemon butter mixture into the surface.
- Cover the pan with foil and bake at 425°F (218°C) for 15 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until golden brown and crisp on the edges.
- Prepare the Glaze: While the focaccia bakes, whisk together 1 cup powdered sugar, 1 tsp almond extract (for a delicious blueberry muffin flavor!), and 1–2 tbsp lemon Juice.
- Finish & Serve: Remove the focaccia from the oven, check internal temp (205°F), and let it cool for a few minutes before drizzling the glaze over the top. Slice, serve, and enjoy!
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