Cinnamon Lemon Blueberry Sourdough Focaccia
A delightful focaccia combining tart blueberries, fragrant cinnamon, and zesty lemon, perfect for brunches or snacks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 390 minutes
- Yield: 8 servings
- 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, combine the sourdough starter, water, and olive oil. Mix well.
- Gradually stir in the flour, sugar, salt, cinnamon, and lemon zest until a cohesive dough forms.
- Knead the dough for about 10 minutes until it feels smooth and elastic.
- 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.
- Preheat your oven to 400°F (200°C).
- Gently transfer the risen dough to a greased baking pan, stretching it to fit the pan.
- Use your fingers to create dimples all over the dough’s surface. Sprinkle fresh blueberries and flaky sea salt on top.
- Allow the dough to rise for an additional 30 minutes.
- Bake for 25-30 minutes, or until the focaccia is golden brown and fragrant.
- Once done, let it cool slightly before cutting into pieces.
Notes
Pairs well with fruity spreads or rich cheeses. Can be stored at room temperature for up to 2 days.