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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Proofing Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Appetizer, Snack
Cuisine: Europian, Italian, Mediterranean
Calories: 210
Ingredients Method Notes

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

Method
 

Preparation
  1. In a large mixing bowl, combine bread flour, yeast, warm water, olive oil, and salt. Mix until a sticky dough forms.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in a preheated oven at 230°C (450°F) for 30 minutes, or until golden brown and fragrant.
  6. 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.