Description
This Lemon Blueberry Focaccia Bread recipe is a sweet and tangy twist on the classic Italian bread, made with fresh blueberries, zesty lemon, and a soft, airy dough. Perfect for brunch, snacks, or dessert, it’s a unique and easy homemade bread that’s bursting with flavor and makes a beautiful addition to any table.
Ingredients
1 cup warm water
2 teaspoons sugar
2 ¼ teaspoons active dry yeast
2 ½ cups all-purpose flour
1 teaspoon salt
4 tablespoons olive oil (divided)
1 tablespoon lemon zest
1 cup fresh blueberries
1 tablespoon honey (optional)
Instructions
1. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Stir in flour and salt, then add 2 tablespoons olive oil. Mix until a shaggy dough forms.
3. Knead the dough for 5–8 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
5. Coat a baking sheet or pan with 1 tablespoon olive oil. Press dough into the pan, making dimples with your fingers.
6. Press blueberries gently into the dough and sprinkle lemon zest evenly across the top.
7. Drizzle with remaining tablespoon of olive oil and honey, if using.
8. Let the dough rest uncovered for 30 minutes while you preheat the oven to 400°F (200°C).
9. Bake for 20–25 minutes, until golden and crisp on the edges.
10. Cool slightly before slicing and serving.
Notes
This focaccia is best served slightly warm with whipped cream cheese or mascarpone.
You can swap blueberries for raspberries or blackberries if desired.
For a sweeter finish, drizzle with lemon glaze made from powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sweet Bread
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg