Lemon Blueberry Focaccia Recipe
Nothing beats this lemon blueberry focaccia for a sweet treat! Soft and fluffy focaccia loaded with a sweet blueberry sauce then topped with a streusel topping and sweet lemon glaze.
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Servings 8 servings
Ingredients
- 3 Tbsp unsalted butter melted and cooled
Focaccia Dough-
- 240 grams all-purpose flour
- ¾ tsp salt
- 2 tsp granulated sugar
- 1 tsp active dry yeast or instant yeast
- 204 grams warm water
- 1 Tbsp olive oil
Blueberry Sauce-
- 1 cup blueberries fresh or frozen
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1/4 cup water
- 3 Tbsp granulated sugar
- ½ Tbsp cornstarch
Crumble Topping-
- 2 Tbsp unsalted butter melted
- 1/2 cup all-purpose flour
- 2 Tbsp brown sugar
- 1 tsp ground cinnamon
Lemon Glaze-
- 3/4 cup powder sugar
- 1 ½ Tbsp lemon juice
Instructions
Prepare Blueberry Sauce-
- Add all the ingredients for the berry sauce to a sauce pan or pot and mix to combine.1 cup blueberries, fresh or frozen, 1 Tbsp lemon juice, 1 Tbsp lemon zest, 1/4 cup water, 3 Tbsp granulated sugar, ½ Tbsp cornstarch
- Bring the mixture to a simmer cooking on medium high heat. Once simmering, cook for about 5-10 minutes, stirring occasionally until the blueberries burst and the sauce has thickened.
- Remove from the heat and allow the lemon blueberry sauce to completely cool before adding it to the focaccia dough. (You can make the berry sauce up to 2-3 days of time, store in the fridge until ready to make focaccia.)
Lemon Blueberry Focaccia-
- Add all the ingredients for the focaccia dough to a large bowl. Using a dough whisk or your hands, mix until everything is well combined and a wet, sticky dough forms. Cover and let the dough rest at room temp for 15 minutes.240 grams all-purpose flour, ¾ tsp salt, 2 tsp granulated sugar, 1 tsp active dry yeast , or instant yeast, 204 grams warm water, 1 Tbsp olive oil
- After 15 minutes, stretch and fold the dough. With wet hands, grab one edge of the dough, gently pull it upward, and fold it toward the center. Turn the bowl slightly and repeat with another section of dough.
- Cover the dough and let rest another 15 minutes. Repeat the stretch and fold process. Rest the dough for another 15 minutes, then repeat the stretch-and-fold process one final time, for a total of 3 rounds of stretching and folding.
- After the third and final stretch and fold, cover the dough and let rise at room temp, or in a warm, draft-free spot, for 45 minutes.
- Drizzle a 9×9 inch baking pan with 2 Tbsp of melted butter. Transfer the dough to the prepared pan. Using lightly oiled or wet hands, gently stretch the dough toward the edges of the pan.3 Tbsp unsalted butter, melted and cooled
- Spread half of the cooled blueberry sauce over the surface of the dough. Starting with one side of the dough, gently stretch it upward and fold it toward the center. Repeat with the opposite side, folding it over the first fold.
- Carefully flip the dough over so the folded side is underneath. Using wet or lightly oiled hands, gently stretch the dough toward the edges of the pan. (If the dough does not reach all the way to the edges, that’s okay! It will continue to spread as it rises.)
- Cover the baking pan and allow the dough to rise for another 2 hours, until the dough has doubled in size and looks fluffy and bubbly. (Do NOT rush this step! The dough needs enough time to rise properly for the best texture and flavor.)
- About 20–30 minutes before the dough is finished rising, preheat the oven to 450°F. This ensures the oven is fully heated when the focaccia is ready to bake.
- In a small bowl, combine the ingredients for the streusel topping until a crumbly mixture forms.2 Tbsp unsalted butter , melted, 1/2 cup all-purpose flour, 2 Tbsp brown sugar, 1 tsp ground cinnamon
- Once the dough has finished rising, uncover it and drizzle the rest of the melted butter. Then spread the remaining blueberry sauce evenly over the top. Wet your hands, then gently press your fingertips straight down into the dough to create deep dimples. Continue until the entire surface of the dough is covered with dimples.3 Tbsp unsalted butter, melted and cooled
- Sprinkle the streusel topping over the dough. Bake at 450°F for 20-25 minutes, until the focaccia is deep golden brown and crisp around the edges, and streusel topping is golden.
- While the focaccia is baking, whisk together all of the ingredients for the lemon glaze. Set aside.3/4 cup powder sugar, 1 ½ Tbsp lemon juice
- Remove the focaccia from the oven and let it cool in the pan for 5-10 minutes. Then, carefully transfer it to a wire cooling rack and let it cool slightly.
- Drizzle the warm blueberry focaccia with the lemon icing, then slice and serve. For the best flavor and texture, serve warm.