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Lemon Blueberry Focaccia Bread Recipe

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★★★★★

4.4 from 86 reviews

A delightful Lemon Blueberry Focaccia Bread combining the soft, airy texture of focaccia with the fresh burst of blueberries and zesty lemon flavor, finished with a sweet lemon glaze for a bright, refreshing treat perfect for breakfast or dessert.

Ingredients

Scale

For the Focaccia Dough

  • 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

For the Topping

  • 1 cup fresh blueberries
  • Zest of 1 lemon
  • 1 tbsp sugar (optional, for sprinkling before baking)

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp milk (adjust as needed for consistency)

Instructions

  1. Make the Dough: In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5 to 7 minutes until the mixture becomes foamy, indicating that the yeast is activated. Add the flour and salt to the bowl and stir until a shaggy dough forms. Incorporate olive oil and knead the dough for 6 to 8 minutes, either by hand or with a dough hook on a mixer, until it is smooth, elastic, and slightly tacky. Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
  2. Shape and Second Rise: Generously grease a 9×13-inch pan with olive oil. Transfer the risen dough to the pan and gently stretch it out to fit the pan’s shape. Cover the dough again and allow it to rise for another 30 to 40 minutes while preheating the oven to 400°F (200°C).
  3. Add the Toppings: Using your fingers, gently dimple the surface of the dough to create indentations. Carefully press fresh blueberries into the dimples, scatter lemon zest evenly over the top, and optionally sprinkle 1 tablespoon of sugar for extra sweetness.
  4. Bake: Place the focaccia in the preheated oven and bake for 20 to 25 minutes or until the top turns golden and the edges develop a light crispiness. Remove the focaccia from the oven and let it cool for 10 to 15 minutes before adding the glaze.
  5. Make the Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, lemon zest, and milk until you achieve a smooth, pourable consistency. Drizzle the glaze over the warm focaccia and allow it a few minutes to set before slicing and serving.

Notes

  • Use only fresh blueberries, as frozen berries release excess liquid that can make the dough soggy and discolored.
  • Adjust the lemon glaze thickness by adding more milk or powdered sugar to reach your preferred consistency.
  • This focaccia is best enjoyed on the same day it’s baked for optimal freshness and texture.

Keywords: lemon blueberry focaccia, lemon bread, blueberry bread, sweet focaccia, lemon dessert, breakfast bread, baked focaccia, fruit bread

Find it online: https://cheframi.com/lemon-blueberry-focaccia-bread-recipe/