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Lemon Blueberry Focaccia Recipe

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4.1 from 43 reviews

Lemon blueberry focaccia is a delightful variation of the classic Italian focaccia bread, featuring a soft, pillowy texture infused with juicy blueberries and a bright lemon flavor. This recipe combines the subtle sweetness of fresh fruit with fragrant olive oil, making it perfect for breakfast, brunch, or dessert. The focaccia is topped with a tangy lemon glaze that adds a refreshing finish, creating a versatile bread that’s as attractive as it is delicious.

  • Total Time: 2 hours 25 minutes
  • Yield: 1 focaccia (about 9x13 inches, 8-10 servings)

Ingredients

For the 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

For the Topping

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

For the 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 mixture becomes foamy, indicating the yeast is activated. Add the flour and salt, stirring until a shaggy dough forms. Incorporate olive oil and knead by hand or with a dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Transfer the dough to a greased bowl, cover tightly, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  2. Shape and Second Rise: Generously grease a 9x13-inch pan with olive oil. Transfer the risen dough into the pan and gently stretch it to fit the shape of the pan without tearing. Cover the dough and let it rise again for 30–40 minutes while preheating the oven to 400°F (200°C).
  3. Add the Toppings: Using your fingertips, press into the surface of the dough to create dimples evenly across the top. Carefully press fresh blueberries into the dimples, spacing them out. Sprinkle lemon zest evenly over the surface. Optionally, sprinkle 1 tablespoon of sugar over the top for added sweetness before baking.
  4. Bake: Place the focaccia in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and the edges are lightly crisp. Remove from the oven and allow the focaccia to 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 you achieve a smooth, pourable consistency. Drizzle the lemon glaze evenly over the warm focaccia. Let the glaze set for a few minutes before slicing into squares and serving.

Notes

  • You can substitute fresh blueberries with frozen ones; just do not thaw before using to avoid excess moisture.
  • Adjust the milk quantity in the glaze to make it thinner or thicker depending on your preference.
  • Serve the focaccia warm, optionally drizzled with honey or paired with yogurt for a more decadent breakfast.
  • For a more pronounced lemon flavor, add extra lemon zest to the dough or topping.
  • The focaccia can be baked in a round pan for a more traditional appearance or a sheet pan for easier slicing.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

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