Cinnamon Lemon Blueberry Sourdough Focaccia
A delightful sourdough focaccia featuring tangy lemon and sweet blueberries, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 360 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
- In a large bowl, mix the sourdough starter, water, and olive oil until well combined.
- Gradually add in the flour, sugar, salt, cinnamon, and lemon zest. Stir until a cohesive dough forms.
- Knead the dough for about 10 minutes until it feels smooth and elastic.
- 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.
- Preheat your oven to 400°F (200°C).
- Carefully transfer the risen dough to a greased baking pan, gently stretching it to fit the pan.
- Use your fingers to create dimples all over the surface of the dough. Sprinkle fresh blueberries and flaky sea salt on top.
- Let the dough rise again for another 30 minutes.
- Bake for 25-30 minutes, or until the focaccia is golden brown and fragrant.
- Once out of the oven, let it cool slightly before cutting into it.
Notes
Store leftovers wrapped in plastic or aluminum foil at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg