Introduction

Lemon Blueberry Focaccia Bread is a delightful twist on the classic Italian focaccia, combining zesty lemon and juicy blueberries for a sweet, fragrant treat. Perfect for breakfast, brunch, or a light dessert, this bread offers a unique blend of tart and sweet flavors with a soft, tender crumb.

The image shows a rectangular lemon blueberry focaccia bread placed on brown parchment paper on a white marbled surface. The focaccia has a golden-brown crust with a soft, light-yellow inside. It is dotted with many plump, dark purple blueberries, some of which have burst and created small purple streaks in the bread. White icing is drizzled in thin, uneven lines across the top. Bright yellow lemon peel curls sit on top, adding a splash of color and decoration. The background is blurred with a white marbled texture, and part of a woman's hand is visible at the edge of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups (420g) all-purpose flour
1 ¼ cups (300ml) warm water
2 ¼ tsp (1 packet) active dry yeast
2 tbsp sugar
1 tsp salt
¼ cup (60ml) olive oil, plus more for greasing
1 cup fresh blueberries
Zest of 1 lemon
1 tbsp sugar (optional, for sprinkling before baking)
1 cup powdered sugar (for the glaze)
2 tbsp fresh lemon juice (for the glaze)
1 tsp lemon zest (for the glaze)
1 tbsp milk (adjust as needed for glaze consistency)

Instructions

Step 1: In a large mixing bowl, stir together warm water, yeast, and sugar. Let the mixture sit for 5–7 minutes until foamy.
Step 2: Add flour and salt to the bowl and stir until a shaggy dough forms. Then add olive oil and knead for 6–8 minutes, by hand or with a dough hook, until smooth and elastic but slightly tacky.
Step 3: Transfer the dough to a greased bowl, cover, and let it rise for 1 to 1.5 hours, until doubled in size.
Step 4: Grease a 9×13-inch pan generously with olive oil. Transfer the dough to the pan and gently stretch it to fit the pan’s shape. Cover and let rise again for 30–40 minutes while preheating the oven to 400°F (200°C).
Step 5: Use your fingers to dimple the surface of the dough. Gently press fresh blueberries into the dimples, sprinkle lemon zest evenly, and optionally dust with 1 tablespoon sugar.
Step 6: Bake the focaccia for 20–25 minutes until golden on top and edges are lightly crisp. Remove from oven and cool for 10–15 minutes.
Step 7: Whisk together powdered sugar, lemon juice, lemon zest, and milk in a small bowl until smooth. Drizzle the glaze over the warm focaccia and let it set for a few minutes before slicing and serving.

Tips & Variations

Use only fresh blueberries—frozen berries release too much liquid and may stain the dough.
Adjust the glaze consistency with more milk or powdered sugar to suit your preference.
For a citrus boost, try adding a teaspoon of lemon extract to the glaze.
To make it vegan, substitute milk in the glaze with almond or oat milk.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a warm oven to restore softness before serving. The glaze is best fresh but won’t lose much flavor if stored overnight.

How to Serve

A rectangular lemon blueberry focaccia sits on brown parchment paper, placed on a white marbled surface. The focaccia has one thick golden-brown layer with a soft, airy texture, dotted with whole blueberries that release deep purple juice leaking slightly onto the bread. Thin white drizzle of icing decorates the top, adding a smooth contrast. Bright yellow lemon peel curls are arranged on top, providing a fresh pop of color. The scene is bright and clean with a soft focus on the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Fresh blueberries are best for this recipe because frozen ones release extra moisture that can make the dough soggy and discolor it.

How do I know when the dough has risen enough?

The dough should double in size and feel light and puffy. You can gently press it with a finger—if the indentation stays, the dough has risen sufficiently.