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Lemon Blueberry Focaccia Bread

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.
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Prep Time 15 minutes
Cook Time 24 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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