Blueberry Lemon Focaccia Sandwich Bread
This blueberry lemon focaccia loaf is a spring twist on sandwich bread! The dough is filled with wild blueberries and lemon, dimpled into a loaf pan and then baked to perfection. This bread makes the perfect sweet snack, or French Toast breakfast.
❤️ Why You’ll Love Blueberry Lemon Focaccia Sandwich Loaf
Its flavorful, slightly crispy crust makes it perfect for sandwiches, whether sweet or savory, and its beautiful appearance makes it a standout addition to any meal or snack. And because this bread is so versatile, you can enjoy it for breakfast, lunch, or as a snack, making it a delightful and satisfying choice for any occasion.
🍲 Ingredients
Sourdough Starter – Active, bubbly, freshly bread sourdough starter that is being used at it’s peak so it will make your bread rise.
Water – Filtered water
Flour – I use Kirkland’s organic, unbleached all-purpose flour for most of my recipes, and while organic isn’t always necessary, I always recommend using unbleached flour.
Olive Oil – Good quality olive oil goes a long way with the flavors of focaccia.
Salt – whatever salt you have on hand will be fine, but using coarse sea salt for the top of the focaccia brings better texture and flavor.
Blueberries – I like to use frozen wild blueberries because they are a smaller size and can be used in every season. But you can use fresh blueberries too!
Lemon – Lemon juice + zest for optimum lemon flavor!
👩🍳 How to Make Blueberry Lemon Focaccia Sandwich Bread
- In the morning, feed your sourdough starter.
- In the afternoon when your starter is active and bubbly, assemble your dough.
Dough Assembly
- In a large mixing bowl, whisk together your bubbly starter, water, and olive oil until the starter has dissolved. Add the flour and salt and mix together until a shaggy dough forms.
- Cover with a damp tea towel and let rest for 1 hour.
- After resting, perform your first set of stretch and folds by lifting one side of the dough up and towards the middle, rotating the bowl each time until a semi – smooth dough forms.
- do 2 – 3 more stretch and folds 30 minutes to 1 hour apart.
- Cover with a damp tea towel or bowl cover and let rest on the counter overnight for 12 – 14 hours.
- In the morning, transfer your dough into a well-oiled loaf pan.
- Sprinkle half of your blueberries in the middle of the dough, fold the sides up and towards the middle, covering the blueberries.
- Flip the dough so the surface is covered in oil. Cover and let rest for 1 – 2 hours in a warm spot until it has puffed up.
- Sprinkle the second half of the wild blueberries on top of the dough, along with some extra lemon zest. Lightly oil your fingers and dimple the entire surface of the dough to create little bubbles.
- Preheat your oven to 450 degrees and bake for 30 minutes until the top is golden brown and the bread is cooked through.
- Let cool completely before slicing and serve as your favorite sandwich bread!
🪄 Tips and Tricks
- Use bread flour for more chew, or a 50/50 mix with all-purpose for a softer texture that still holds structure for slicing.
- Use fresh or frozen blueberries: If frozen, add them straight from the freezer to avoid juice bleeding.
- Toss blueberries in a little flour before folding into dough to prevent them from sinking.
- For a flatter sandwich-style focaccia, use a 9×13 pan and dimple the dough lightly after second rise to avoid crushing the blueberries.
🗒 Variations
I love the blueberry lemon combination, in any and all baked goods – but especially bread. It’s an easy flavor profile to use and love! Here are some fun summer bread combinations that I think you will love 🙂
- Focaccia Sandwich Bread – Acts Of Sourdough
- Blueberry Lemon Bagel Bombs – Acts Of Sourdough
- Blueberry Lemon Biscuits – Acts Of Sourdough
- Blueberry Lemon Goat Cheese Focaccia – Acts Of Sourdough
- Blueberry Lemon Muffins – Acts Of Sourdough
🗒 Substitutions
If you don’t have a sourdough starter you can use active yeast instead! Instead of using 200 grams of starter, use 2 1/4 tsp of yeast and the rise time will be 2 – 4 hours instead of 12.
- Other berries: Raspberries, blackberries, or sliced strawberries can be used as alternatives.
- Lemon zest and juice: You can substitute with orange zest and juice for a sweeter, more mellow citrus flavor.
- Whole wheat or multigrain: Swap in whole wheat or multigrain flour for a healthier option.
- Instead of making a blueberry lemon sandwich loaf, you can make a traditionally faced focaccia bread instead.
🗒 Best served with
- Spread your chosen filling (butter and honey, or cream cheese) evenly on one slice of the focaccia.
- Add your desired toppings—fresh fruit, greens, or protein and make a cool toast.
- Top with another slice of focaccia and make a special kind of sandwich!
- Slice your focaccia and wait a day or two to make a really yummy breakfast French toast!
👝 How to Store Leftovers
- Cool Completely: Allow the bread to cool completely at room temperature before storing to prevent condensation and sogginess.
- Wrap Well: Wrap the bread tightly in plastic wrap or aluminum foil to keep it from drying out.
- Use an Airtight Container: Alternatively, place the wrapped bread in an airtight container or resealable plastic bag for extra protection.
- Freezing for Longer Storage: For longer storage, freeze the bread. Wrap it securely in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be stored for up to 2-3 months.
🤔 Common Questions
Not draining blueberries enough, leading to a soggy dough.
Overworking the dough, which can result in dense bread.
Not giving enough time for the dough to rise properly.
Blueberry Lemon Focaccia Loaf
Equipment
Ingredients
- 100 grams active, bubbly sourdough starter
- 350 grams filtered water
- 550 grams all-purpose flour
- 25 grams olive oil
- 10 grams salt
- 1 cup frozen wild blueberries or fresh
- zest of one lemon
Instructions
- In the morning, feed your sourdough starter.
- In the afternoon when your starter is active and bubbly, assemble your dough.
Dough Assembly
- In a large mixing bowl, whisk together your bubbly starter, water, and olive oil until the starter has dissolved. Add the flour and salt and mix together until a shaggy dough forms.
- Cover with a damp tea towel and let rest for 1 hour.
- After resting, perform your first set of stretch and folds by lifting one side of the dough up and towards the middle, rotating the bowl each time until a semi – smooth dough forms.
- do 2 – 3 more stretch and folds 30 minutes to 1 hour apart.
- Cover with a damp tea towel or bowl cover and let rest on the counter overnight for 12 – 14 hours.
- In the morning, transfer your dough into a well-oiled loaf pan.
- Sprinkle half of your blueberries in the middle of the dough, fold the sides up and towards the middle, covering the blueberries.
- Flip the dough so the surface is covered in oil. Cover and let rest for 1 – 2 hours in a warm spot until it has puffed up.
- Sprinkle the second half of the wild blueberries on top of the dough, along with some extra lemon zest. Lightly oil your fingers and dimple the entire surface of the dough to create little bubbles.
- Preheat your oven to 450 degrees and bake for 30 minutes until the top is golden brown and the bread is cooked through.
- Let cool completely before slicing and serve as your favorite sandwich bread!
