Blueberry Lemon Focaccia
This homemade Blueberry Lemon Focaccia is a light, airy Italian-style bread infused with fresh blueberries, bright lemon zest, thin lemon slices, fragrant rosemary, and rich extra virgin olive oil. Each bite combines the natural sweetness of juicy berries with a tangy citrus punch, balanced by savory herbs and a sprinkle of sea salt. Baked to golden perfection, this bakery-style focaccia makes a stunning centerpiece for brunch, a flavorful side for dinner, or a delightful snack any time of day.
Ingredients
Dough and Toppings
- 500 g bread flour or all-purpose flour
- 7 g instant yeast or active dry yeast, proof if needed
- 350 ml warm water around 40°C / 105°F
- 60 ml extra virgin olive oil plus more for drizzling
- 1 tsp sea salt plus extra flakes for topping
- 150 g fresh blueberries washed and dried
- 1 tbsp lemon zest from 1–2 lemons
- 1 whole lemon thinly sliced, seeds removed
- 1 tbsp fresh rosemary roughly chopped
Instructions
Preparation
- In a large mixing bowl, combine bread flour, yeast, warm water, olive oil, and salt. Mix until a sticky dough forms.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot for 1–2 hours, or until doubled in size. For deeper flavor, you may refrigerate overnight and allow extra proofing time.
- Grease a baking pan generously with olive oil. Transfer the risen dough into the pan, gently stretching it to fit. Use your fingertips to dimple the surface of the dough.
- Scatter blueberries evenly across the dough. Nestle in thin lemon slices and sprinkle lemon zest and chopped rosemary on top. Drizzle generously with more olive oil and finish with a pinch of flaky sea salt.
- Bake in a preheated oven at 230°C (450°F) for 30 minutes, or until golden brown and fragrant.
- Allow the focaccia to cool for at least 10 minutes before slicing and serving. The blueberries will be very hot straight out of the oven.
Notes
- For best results, use fresh blueberries. Frozen blueberries may release too much moisture unless thawed and dried first.
- Thin lemon slices caramelize beautifully. If too thick, they may turn bitter.
- A longer, slower rise (overnight in the fridge) gives a deeper flavor and lighter texture.