Description
A delightful lemon blueberry focaccia that is soft, flavorful, and perfect for any occasion.
Ingredients
Scale
- 3 ¾ cups bread flour
- 2 ¼ teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 ¾ cups warm water
- ¼ cup olive oil (plus more for greasing and drizzling)
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 5 to 6 thin lemon slices
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- In a large bowl, combine bread flour, yeast, and salt. Add warm water and 2 tablespoons olive oil. Stir until a shaggy dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Dough should be slightly sticky.
- Transfer dough to a lightly oiled bowl. Cover and let rise for 1 to 1 ½ hours, until doubled in size.
- Grease a 9×13-inch baking dish with olive oil. Gently stretch the dough into the pan. Let rest if needed.
- Dimple the dough with your fingertips. Press in blueberries and sprinkle lemon zest. Arrange lemon slices on top.
- Let the dough rise again in the pan for 30 minutes. Preheat oven to 425°F (220°C).
- Drizzle a bit more olive oil over the dough. Bake for 22–28 minutes until golden brown and bubbling.
- While cooling, mix powdered sugar and lemon juice to make a glaze. Drizzle over the warm focaccia.
- Garnish with extra lemon zest or slices if desired. Slice and serve.
Notes
- This focaccia can be served as a sweet breakfast bread or a delightful snack.
- Store any leftovers in an airtight container to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg