Delicious Lemon Blueberry Focaccia Bread Recipe to Try Today

The cosmic blend of zesty lemon and sweet blueberries creates a symphony of flavors in this Lemon Blueberry Focaccia Bread that will make your taste buds dance. Imagine pulling a warm, golden loaf from the oven, its surface glistening with olive oil and sugar, while the lovely scent of citrus wafts through your kitchen, tempting everyone in the house to gather for a taste.

This bread isn’t just any ordinary loaf; it’s a fluffy masterpiece that feels like a hug from grandma and tastes like summertime picnics. Perfect for brunch, cozy get-togethers, or a cheeky midnight snack, Lemon Blueberry Focaccia Bread is here to make your culinary dreams come true.

Ingredients for Lemon Blueberry Focaccia Bread

Here’s what you’ll need to make this delicious Lemon Blueberry Focaccia Bread:

2 ¼ cups bread flour – Choose high-protein bread flour for the best rise and texture.
2 ¼ teaspoons active dry yeast – Ensure freshness for a good rise; this magic ingredient brings the bread to life.
1 tablespoon granulated sugar – Increases yeast activity and adds a hint of sweetness.
1 teaspoon salt – Enhances flavors and balances sweetness.
1 cup warm water – Helps activate the yeast; should feel comfortable to the touch, like a warm hug.
1 tablespoon olive oil – Adds richness and aids in dough elasticity.
1 large lemon, zested – For that zesty punch that brightens the entire loaf.
1 cup fresh blueberries – The sweet burst of fruit makes this bread oh-so-delicious.
2 tablespoons olive oil (for topping) – Gives the bread a golden, crisp exterior.
1 tablespoon granulated sugar (for topping) – Adds a sweet crunch to the surface.

How to Make Lemon Blueberry Focaccia Bread

Follow these simple steps to prepare this delicious Lemon Blueberry Focaccia Bread:

Step 1: Prepare the Dough
In a large mixing bowl, combine the bread flour, salt, and 1 tablespoon of sugar. This dry blend will set the stage for your incredible focaccia bread.

Step 2: Activate the Yeast
In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes, until it becomes frothy. This foaming act is the yeast saying, “Let’s get this party started!”

Step 3: Combine Ingredients
Add the yeast mixture and 1 tablespoon of olive oil to your dry ingredients. Stir until a sticky dough forms. Use your hands if you need to, because let’s face it, bread is meant to be made with love, and that means getting a little messy.

Step 4: Let it Rise
Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 to 1.5 hours, or until it doubles in size. This is where the magic happens – don’t peek too often, let it do its thing.

Step 5: Add the Goodies
Once the dough has risen, gently deflate it and carefully fold in the lemon zest and blueberries. Be gentle here, like you’re tucking in a cherished friend.

Step 6: Shape and Final Rise
Transfer the heavenly dough to a well-oiled 9×13-inch pan and stretch it to fit. Cover it again and let it rise for an additional 30 minutes. Preheat the oven to 400°F (200°C).

Step 7: Create Dents and Bake
Dimple the surface of the dough with oiled fingers, drizzle with the remaining olive oil, and sprinkle the last tablespoon of sugar over the top. Bake for 20–24 minutes until it is golden brown and puffed up.

Step 8: Cool and Serve
Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature. Enjoy the compliments you’ll receive; they should start flowing like the aroma of your fresh bread!

So, why wait? Grab your ingredients and embark on this flavorful journey to create a Lemon Blueberry Focaccia Bread that’ll make your heart sing and your kitchen smell heavenly!

Perfecting Lemon Blueberry Focaccia Bread Cooking Process

To master the art of Lemon Blueberry Focaccia Bread, start by preparing the yeast while you mix dry ingredients. Allow the dough to rise properly and fold in the blueberries and zest gently to avoid bursting the berries.

Add Your Touch to Lemon Blueberry Focaccia Bread

Feel free to swap fresh blueberries with raspberries or diced strawberries for a fruity twist. You can add some fresh herbs like rosemary for an aromatic depth and sprinkle coarse sea salt for a savory contrast.

Storing & Reheating Lemon Blueberry Focaccia Bread

Store any leftover focaccia in an airtight container at room temperature for up to two days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10 minutes for that freshly baked taste.

Sharing this Lemon Blueberry Focaccia Bread made my aunt’s eyes light up at our family gathering—she declared it the best thing she had tasted all week! That compliment is now my secret ingredient for making it any time.

FAQs About Lemon Blueberry Focaccia Bread

What is Lemon Blueberry Focaccia Bread?

Lemon Blueberry Focaccia Bread is a delightful twist on the traditional Italian flatbread. This version combines the fluffy, slightly sweet characteristics of focaccia with the refreshing flavors of lemon zest and juicy blueberries. The result is a wonderful harmony of flavors and textures, making it perfect for a brunch dish, a snack, or even a dessert. Its stunning appearance, dotted with vibrant blueberries and a shimmering olive oil glaze, makes it truly irresistible.

Can I make Lemon Blueberry Focaccia Bread in advance?

Absolutely! You can prepare Lemon Blueberry Focaccia Bread ahead of time. Once you’ve shaped the dough and placed it in the baking pan, cover it and refrigerate it overnight. In the morning, let it come to room temperature and rise for about 30 minutes before baking. This makes it an excellent choice for planning special occasions, as you can enjoy freshly baked bread with minimal effort on the big day.

What flavors can I add to Lemon Blueberry Focaccia Bread?

You can get creative with Lemon Blueberry Focaccia Bread by adding other ingredients to complement its existing flavors. Fresh herbs like rosemary or thyme can introduce a savory note that pairs beautifully with the sweetness of the blueberries. A sprinkle of coarse sea salt on top just before baking adds a tantalizing contrast. You might even consider a drizzle of honey after baking for an extra touch of sweetness, enhancing every bite.

How do I store leftover Lemon Blueberry Focaccia Bread?

To keep leftover Lemon Blueberry Focaccia Bread fresh, store it in an airtight container at room temperature for up to two days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to a month. When you’re ready to enjoy it again, simply thaw it at room temperature or warm it in the oven for a few minutes. This will help restore its delightful texture and flavors.

Conclusion for Lemon Blueberry Focaccia Bread

In summary, Lemon Blueberry Focaccia Bread is a delightful blend of flavors and textures, perfect for a variety of occasions. With its zesty lemon notes and plump blueberries, this recipe is sure to become a new favorite. It’s easy to prepare and can be made in advance, making it a versatile addition to your baking repertoire. Try this Lemon Blueberry Focaccia Bread recipe, and enjoy a taste of sunshine that will brighten up any meal.

Lemon Blueberry Focaccia Bread

This Lemon Blueberry Focaccia Bread is a delightful twist on traditional focaccia, combining sweet blueberries and zesty lemon for a unique flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Rising Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 8 slices

Course: Dessert

Cuisine: Italian

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 ¼ cups bread flour
• 2 ¼ teaspoons active dry yeast
• 1 tablespoon granulated sugar for dough
• 1 teaspoon salt
• 1 cup warm water
• 1 tablespoon olive oil for dough
• 1 large lemon zested
• 1 cup fresh blueberries
• 2 tablespoons olive oil for topping
• 1 tablespoon granulated sugar for topping

Equipment

• Mixing Bowl
• 9x13-inch baking pan
• oven

Method

 

1. In a large mixing bowl, combine bread flour, salt, and 1 tablespoon sugar.
2. In a small bowl, dissolve yeast in warm water and let sit for 5 minutes until foamy.
3. Add yeast mixture and 1 tablespoon olive oil to the dry ingredients and stir until a sticky dough forms.
4. Cover and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled.
5. Gently deflate the dough, fold in lemon zest and blueberries carefully.
6. Transfer to a well-oiled 9×13-inch pan and stretch dough to fit.
7. Let it rise again for 30 minutes.
8. Preheat oven to 400°F (200°C). Dimple the dough with oiled fingers, drizzle with 2 tablespoons olive oil, and sprinkle with 1 tablespoon sugar.
9. Bake for 20–24 minutes, until golden brown and puffed.
10. Cool slightly, slice, and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 4gFat: 8g

Notes

Feel free to swap fresh blueberries with raspberries or diced strawberries for a fruity twist. You can add fresh herbs like rosemary for aromatic depth and sea salt for a savory contrast.

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