Cinnamon Lemon Blueberry Sourdough Focaccia

There’s something undeniably magical about pulling a freshly baked loaf of bread from the oven, and this Cinnamon Lemon Blueberry Sourdough Focaccia is a standout. I discovered this recipe during a recent weekend cook-off with friends, drawn in by the delightful combination of tart blueberries, fragrant cinnamon, and zesty lemon. This focaccia not only makes for a beautiful centerpiece on any dining table but also offers a taste experience that is both comforting and refreshing. Ideal for brunches, snacks, or even a special family dinner, it’s a recipe that brings warmth and joy to every occasion.

Why You’ll Love This Dish

This Cinnamon Lemon Blueberry Sourdough Focaccia is more than just a treat for the taste buds; it’s loaded with benefits that make it a must-try. First off, it’s a fantastic way to use your sourdough starter—no waste here! The combination of flavors makes it a versatile dish; it works just as well served warm with butter at breakfast as it does paired with a cheese platter at dinner.

“This focaccia is a game-changer! The citrusy zing is perfectly balanced with the sweetness of the blueberries. Everyone loved it!” — A happy home cook.

Step-by-Step Overview

Making this focaccia is straightforward and rewarding! Start by mixing your wet ingredients with the sourdough starter. Gradually, incorporate the dry ones, knead until smooth, and let it rise. Once expanded, stretch it into a pan, dimple the surface, and scatter blueberries with a sprinkle of flaky sea salt. After a second short rise, it’s time to bake! You’ll be rewarded with a golden-brown, fragrant focaccia that is perfect for sharing.

What You’ll Need

Gather These Items:

• 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

If you’re looking for substitutions, you can replace the blueberries with raspberries or even chopped apples for a different twist. Make sure to use fresh zest for an aromatic punch!

Step-by-Step Instructions

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

Best Ways to Enjoy It

When it comes to serving, your options are delightful! This focaccia pairs wonderfully with a fruity spread, a rich cheese, or simply a drizzle of honey. For a complete meal, I recommend a light salad or roasted vegetables on the side. To drink, a refreshing iced tea or sparkling lemonade complements the flavors beautifully.

How to Store

To keep your Cinnamon Lemon Blueberry Sourdough Focaccia fresh, store it in an airtight container or wrapped in aluminum foil at room temperature for up to 2 days. For longer storage, freeze slices wrapped in plastic wrap for up to a month. Reheat in a toaster oven or conventional oven to restore its delightful texture.

Helpful Cooking Tips

To elevate your focaccia game, consider these tips:

• Ensure your kitchen is warm during the rising times, as this helps the dough proof faster.
• Experiment with the dimple technique—try making deep indentations to hold even more blueberries for a burst of flavor in every bite.
• If you want a crispier crust, place a shallow pan of water in the oven while baking.

Recipe Variations

Feel free to get creative with this recipe! You can swap the blueberries for strawberries or peaches for a summer twist. Add nuts like walnuts or almonds for texture, or even try an herbal infusion with rosemary or thyme for an aromatic touch.

Frequently Asked Questions

How long does it take to prepare and bake this focaccia?
From start to finish, you’ll spend about 5-6 hours, including rising time and baking.

Can I use whole wheat flour instead of all-purpose flour?
Yes, but it may alter the texture slightly. Consider mixing half whole wheat and half all-purpose flour.

Is it possible to make this focaccia without a sourdough starter?
You can use active dry yeast as a substitute; however, the flavor profile will change. Use about 1/2 tablespoon of yeast, and adjust the liquid accordingly.

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