Description
A delightful summer focaccia featuring sweet blueberries and zesty lemon in a fluffy bread, perfect for gatherings and cozy evenings.
Ingredients
Scale
- 3 cups All-Purpose Flour
- 1 cup Fresh Blueberries
- 2 Fresh Lemons (juice and zest)
- 2 teaspoons Active Dry Yeast
- 1 cup Warm Water
- 1/4 cup Olive Oil + extra for drizzling
- 2 tablespoons Sugar
- 1 teaspoon Salt
- Optional: 1/2 cup Nuts (walnuts or almonds)
- Optional: Fresh herbs (thyme or rosemary)
- Garnish: Powdered Sugar, Extra Blueberries, Lemon Slices
Instructions
- Preheat your oven to 375°F (190°C). In a small bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until foamy.
- Zest one lemon and set it aside. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, lemon juice, and olive oil. Stir until it forms a shaggy dough.
- Knead the dough on a lightly floured surface for 5-10 minutes until smooth. Transfer to a greased bowl, cover with a damp towel, and allow to rise in a warm area for 1-2 hours until doubled in size.
- Punch down the dough and fold in the blueberries and lemon zest. Press the dough into a greased 13×9 inch baking sheet and rest for 30 minutes.
- Dimple the dough with your fingers, drizzle with olive oil, and sprinkle salt. Bake for 25-30 minutes until golden brown and fragrant. Cool slightly before slicing.
Notes
For a vegan option, replace olive oil with aquafaba. For gluten-free, use a blend suitable for baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg