I’m a summer girly, and this bread screams summer. It’s simple to make, full of zest and flavor, and light enough to enjoy on a hot summer day. This is filled with wild blueberries, with lemon zest, and topped with blueberry lemon goat cheese for a well-rounded flavor!
❤️ Why You’ll Love Blueberry Lemon Focaccia
This focaccia is a flavor bomb! Simple ingredients, easy to make, full of zesty lemon flavor, and light enough to enjoy on a hot summer day. It’s filled with wild blueberries and lemon zest then topped with blueberry lemon goat cheese for a flavor punch! Your friends and family will love it.
🍲 Ingredients
Sourdough Starter – Bubbly, active sourdough starter that has been previously fed.
Flour – Unbleached all-purpose flour. I like to use Kirklands organic unbleached all-purpose flour because it’s great flour for a great value but use what you have on hand as long as it’s unbleached.
Water – Filtered room temperature water.
Olive oil – High quality olive oil for extra flavor.
Blueberries – I use frozen wild blueberries for almost all of my blueberry recipes. I highly recommend!
Lemon – The zest of one lemon and use the juice for a glaze!
Goat cheese – I used a blueberry lemon goat cheese log that I got from Costco. If you’re reading this and it’s not available because it’s seasonal, Trader Joes carries a really good blueberry goat cheese log that’s available all year long.
👩🍳 How to Make Blueberry Lemon Goat Cheese Focaccia
- In the morning, feed your sourdough starter.
- In the evening when your starter has peaked, use your kitchen scale and mix together your bubbly starter and water until the starter has dissolved. Add in the flour, salt, olive oil and mix everything together until a shaggy dough forms.
- Cover with a damp tea towel or bowl cover and let rest for one hour.
- After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time until a semi-smooth dough forms. Cover and let rest for one more hour.
- After resting, perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 – 14 hours to bulk ferment.
- In the morning, drizzle one tablespoon of olive oil into your baking dish and transfer the dough into the pan.
- Zest one lemon into the wild blueberries and toss together with brown sugar.
- Sprinkle half of the wild blueberries over the dough, fold it in half, and place seam side down in the oiled baking dish.
- Cover and let rest one hour until the dough gets puffy, and preheat your oven to 450 degrees.
- After one hour, dimple the top of the dough with lightly oiled figures. Sprinkle the rest of the wild blueberries and pieces of blueberry goat cheese over the surface of the dough.
- Bake at 450 degrees for 30 minutes.
- Serve warm with a lemon glaze if you like!
🪄 Tips and Tricks
- Everyone’s oven runs a little bit differently, my oven is a warm oven, so the top gets crispy quicker. But if yours is a colder oven, bake until the top is golden brown!
- I got my blueberry lemon goat cheese log from Costco. I think it’s seasonal. But if you want to leave out the lemon and just do a blueberry goat cheese loaf, Trader Joes has a really good blueberry goat cheese log all year long.
- Drizzle the loaf with honey after it is done baking for extra sticky sweetness.
🗒 Variations
Blueberry + lemon is not only a superior flavor, but it’s the flavor of the summer! Here are some other ways I love to use staple summer flavors
- Blueberry Lemon Muffins – Acts Of Sourdough
- Berries ‘n Cream Sourdough – Acts Of Sourdough
- Discard Lemon + Ricotta Loaf – Acts Of Sourdough
- Blueberry + Banana Bundt Cake – Acts Of Sourdough
- Blueberry Goat Cheese Sourdough Loaf – Acts Of Sourdough
🗒 Substitutions
- Blueberry lemon goat cheese – blueberry goat cheese
- Frozen blueberries – fresh blueberries
🗒 Best served with
- Summer Brunch
- Backyard BBQ dishes
👝 How to Store Leftovers
Store your leftover focaccia in an airtight container or Ziplock bag on the counter for 2-3 days. This is best served warm, so pop it in the oven for 5 minutes to warm before eating.
🤔 Common Questions
Yes! I prefer the frozen wild blueberries because they are delicious, and they are small and easy to incorporate into dough. But I always say use your favorite and what you have on hand.
Focaccia is “over proofed” dough. Don’t be afraid to leave it on the counter to bulk ferment for 12-14 hours.
Blueberry Lemon Goat Cheese Focaccia
Equipment
- bowl cover/ tea towel
- 9×13 baking dish
- measuring cup
Ingredients
- 200 grams bubbly, active sourdough starter
- 380 grams filtered water
- 25 grams honey
- 25 grams olive oil
- 600 grams all-purpose flour
- 9 grams salt
- ¾ cup frozen wild blueberries
- zest of one lemon
- 1 tbs brown sugar
- 5 oz blueberry lemon goat cheese about half a log
Instructions
- In the morning, feed your sourdough starter.
- In the evening when your starter has peaked, use your kitchen scale and mix together your bubbly starter and water until the starter has dissolved. Add in the flour, salt, olive oil and mix everything together until a shaggy dough forms.
- Cover with a damp tea towel or bowl cover and let rest for one hour.
- After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time until a semi-smooth dough forms. Cover and let rest for one more hour.
- After resting perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 – 14 hours to bulk ferment.
- In the morning, drizzle one tablespoon of olive oil into your baking dish and transfer the dough into the pan.
- Zest one lemon into the wild blueberries and toss together with the brown sugar.
- Sprinkle half of the wild blueberries over the dough, fold it in half, and place seam side down in the oiled baking dish.
- Cover and let rest one hour until the dough gets puffy, and preheat your oven to 450 degrees.
- After one hour, dimple to top of the dough with lightly oiled figures. Sprinkle the rest of the wild blueberries, and pieces of blueberry goat cheese over the surface of the dough.
- Bake at 450 degrees for 30 minutes.
- Serve warm with a lemon glaze if you like!
Notes
Nutrition
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Made this for the first time and myself and my kids loved it and so did my neighbors! Def making again.