Cinnamon Lemon Blueberry Sourdough Focaccia

Discovering the joy of baking with sourdough has been a delightful journey for many home cooks, and if you’re ready to elevate your bread-baking game, this Cinnamon Lemon Blueberry Sourdough Focaccia is a perfect choice. This unique bread combines the tangy flavor of sourdough with the bright notes of lemon and sweet bursts of blueberries, making it not only a feast for the taste buds but also a visual delight. Whether you’re serving it at a cozy brunch with friends or savoring it as a sweet snack, this focaccia is sure to impress.

Why You’ll Love This Dish

Imagine pulling a golden-brown focaccia from the oven, its warm scent of cinnamon and lemon wafting through your kitchen. This recipe is a wonderful blend of flavors and textures, perfect for any occasion—from casual weeknight dinners to festive gatherings. The best part? It’s straightforward and budget-friendly, allowing you to experiment with sourdough without the fuss of complicated techniques. Plus, its fluffy interior and crispy exterior make it a hit with kids and adults alike!

“I couldn’t believe how easy this was! The lemon and blueberry combination is divine. We finished the whole pan in one sitting!” – A happy home baker.

Step-by-Step Overview

Creating your own Cinnamon Lemon Blueberry Sourdough Focaccia is a rewarding process that flows beautifully from mixing the dough to enjoying the final product. You’ll start by combining your sourdough starter with water and olive oil, then gradually incorporate dry ingredients to form a cohesive dough. After a period of kneading and rising, this fragrant focaccia will take shape. Once it’s topped with blueberries and baked to golden perfection, you’ll be ready to share your creation!

What You’ll Need

Gather These Ingredients:

• 2 cups sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1/4 cup olive oil
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• Zest of 1 lemon
• 1 cup fresh blueberries
• Flaky sea salt for topping

Don’t have blueberries? Feel free to substitute them with raspberries, or even a mix of your favorite berries for a delicious twist!

Step-by-Step Instructions

Here’s how to craft your Cinnamon Lemon Blueberry Sourdough Focaccia:

1. In a large bowl, mix the sourdough starter, water, and olive oil until well combined.
2. Gradually add in the flour, sugar, salt, cinnamon, and lemon zest. Stir until a cohesive dough forms.
3. Knead the dough for about 10 minutes until it feels smooth and elastic.
4. Place the dough in a lightly oiled bowl. Cover it with a cloth and let it rise for 4-6 hours, or until it has doubled in size.
5. Preheat your oven to 400°F (200°C).
6. Carefully transfer the risen dough to a greased baking pan, gently stretching it to fit the pan.
7. Use your fingers to create dimples all over the surface of the dough. Sprinkle fresh blueberries and flaky sea salt on top.
8. Let the dough rise again for another 30 minutes.
9. Bake for 25-30 minutes, or until the focaccia is golden brown and fragrant.
10. Once out of the oven, let it cool slightly before cutting into it.

Best Ways to Enjoy It

This Cinnamon Lemon Blueberry Sourdough Focaccia is incredibly versatile. Enjoy it fresh out of the oven, perhaps with a drizzle of honey or a dollop of whipped cream cheese for extra indulgence. For a delightful brunch spread, pair it with a fresh fruit salad and a light yogurt dip. It also makes a fantastic accompaniment to a savory cheese board or a cup of afternoon tea.

Storage and Reheating Tips

To store your leftovers, wrap the focaccia loosely in plastic or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the refrigerator for up to a week. If you want to enjoy it warm again, preheat your oven to 350°F (175°C) and reheat for about 10 minutes.

Tips to Make It Perfect

• Ensure your sourdough starter is active and bubbly for the best rise and flavor.
• When creating dimples in the dough, be gentle! This creates the perfect texture for absorbing toppings.
• For added crunch and flavor, consider mixing some herbs, like rosemary or thyme, into the dough.

Recipe Variations

Feel free to get creative! Swap out the blueberries for other fruits like sliced strawberries or diced apples. You can also experiment with adding nuts for a crunchy texture or replace the lemon zest with lime zest for a tropical twist.

Frequently Asked Questions

What is the prep time for this recipe?
The total time for prep and baking is about 5 to 6 hours, including rising time, but actual hands-on time is around 30 minutes.

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can swap half of the all-purpose flour with whole wheat flour for a heartier focaccia. Just be aware that the texture may vary slightly.

Can I freeze the focaccia?
Absolutely! Once cooled, wrap slices tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Reheat in the oven straight from the freezer.

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