Lemon Blueberry Focaccia Bread

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If you’ve never tried a sweet twist on a traditionally savory bread, you’re in for something truly special. This Lemon Blueberry Focaccia Bread is a delightful surprise — combining the soft, chewy texture of classic focaccia with the bright tartness of fresh lemon and the juicy sweetness of blueberries. It’s the kind of recipe that makes your kitchen smell like a bakery and leaves everyone asking for seconds.

I first made this on a whim one spring morning, craving something comforting but also light and fruity. The lemon zest wakes up the dough, the blueberries burst with juiciness, and the simple glaze drizzled on top adds just the right touch of indulgence. It’s perfect for brunch, a midday snack, or even dessert. Let me walk you through why you’re going to fall in love with it too.

Why You’ll Love This Lemon Blueberry Focaccia Bread

It’s not your average focaccia — this one brings brightness and sweetness in every bite. The chewy edges, golden top, and pops of baked blueberries make it visually stunning and absolutely delicious. Whether you serve it warm or at room temperature, this bread delivers on both flavor and texture. Plus, it’s simple to make with pantry staples and a little patience for the dough to rise.

What Kind of Blueberries Should I Use?

Fresh blueberries are ideal for this recipe — they hold their shape well and provide a nice contrast to the soft dough. But frozen blueberries can also work in a pinch; just make sure not to thaw them before adding, as they can bleed into the dough. Wild blueberries offer an even more intense flavor and color, if you can find them.

Options for Substitutions

• Citrus: Swap lemon with orange or lime zest for a fun twist.
• Fruit: Raspberries or chopped strawberries could work instead of blueberries.
• Flour: You can substitute up to half the all-purpose flour with whole wheat for a nuttier flavor.
• Glaze: For a dairy-free version, use almond milk in the glaze.
• Sweetness: Add a sprinkle of turbinado sugar on top before baking if you like a bit of crunch and extra sweetness.

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Ingredients for this Lemon Blueberry Focaccia Bread

• All-purpose flour: This is the foundation of the focaccia, providing the perfect soft yet chewy texture.
• Warm water: Activates the yeast and hydrates the dough.
• Active dry yeast: Helps the dough rise and gives it a light, airy structure.
• Honey: A touch of natural sweetness to balance the tart lemon and juicy blueberries.
• Olive oil: Essential for a rich flavor and that signature golden crust.
• Salt: Enhances all the other flavors in the bread.
• Lemon zest: Adds vibrant citrus aroma and flavor throughout the dough.
• Fresh blueberries: Provide bursts of sweetness and a beautiful contrast in texture and color.
• Powdered sugar: Used in the glaze for a delicate, sweet finish.
• Lemon juice: Mixed with powdered sugar to create a tangy, bright glaze.

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Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This means the yeast is active and ready.

Step 2: Mix the Dough

Add the flour, salt, and lemon zest to the yeast mixture. Stir until a sticky dough forms. You can use a wooden spoon or a stand mixer with a dough hook. Once the dough pulls away from the sides of the bowl, it’s ready for the first rise.

Step 3: First Rise

Drizzle olive oil over the dough and turn it to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.

Step 4: Shape and Second Rise

Line a baking pan with parchment paper and coat it with olive oil. Transfer the dough to the pan and gently stretch it to fit. Use your fingers to dimple the dough, then cover it again and let it rise for another 30–40 minutes.

Step 5: Add the Blueberries

Once the dough has puffed up again, press fresh blueberries into the dimples. Be generous — the fruit should be visible across the surface, nestled into the dough.

Step 6: Bake

Preheat your oven to 400°F (200°C). Drizzle a little more olive oil over the top of the dough and bake for 20–25 minutes, or until golden brown and baked through.

Step 7: Make the Glaze

While the bread cools, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar for thickness or juice for thinning.

Step 8: Glaze and Serve

Once the focaccia has cooled slightly, drizzle the lemon glaze generously over the top. Garnish with extra lemon zest or thin lemon peel curls if desired. Slice and enjoy!

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How Long to Prepare the Lemon Blueberry Focaccia Bread

Preparing this bread is more about patience than complexity. The dough needs time to rise twice, which gives the focaccia its characteristic texture.

Hands-on Time: Mixing and assembling the dough, prepping the glaze, and baking will take about 30–40 minutes total.

Rising Time: The dough will need approximately 1 to 1.5 hours for the first rise, and another 30–40 minutes for the second rise after shaping it in the pan.

Baking Time: Baking takes about 20–25 minutes, depending on your oven.

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Tips for Perfect Lemon Blueberry Focaccia Bread

• Don’t rush the rising times — the dough’s texture depends on a good rise.
• Use room temperature or slightly warm ingredients to help the yeast activate properly.
• Press the blueberries gently into the dough so they don’t fall out after baking.
• A little extra olive oil on top before baking helps crisp the crust beautifully.
• Let it cool before glazing so the drizzle doesn’t melt and disappear.

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Watch Out for These Mistakes While Cooking

• Skipping the yeast proofing: If your yeast doesn’t foam, your dough won’t rise.
• Overloading with fruit: Too many blueberries can weigh down the dough or cause soggy spots.
• Underbaking: The top may look done while the bottom is still soft — check the underside for a golden crust.
• Not dimpling the dough: This step is key to focaccia texture and helps hold the blueberries in place.
• Glazing while hot: The glaze will melt and run off if applied too early.

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What to Serve With Lemon Blueberry Focaccia Bread?

1. Whipped Ricotta or Mascarpone

Spread it on a slice for a creamy, rich counterbalance to the tart lemon.

2. Iced Earl Grey or Chamomile Tea

These teas enhance the floral citrus notes and make it a lovely afternoon pairing.

3. Greek Yogurt with Honey

Serve it alongside for a fresh breakfast or brunch combo.

4. Chicken Salad

Pair it with something savory like a lightly dressed chicken salad for a sweet-savory balance.

5. Fresh Fruit Salad

Brighten the plate with a bowl of seasonal fruit, which complements the lemon and berries beautifully.

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Storage Instructions

Room Temperature: Store the focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. It’s best eaten the day it’s made, but still delicious the next morning.

Refrigeration: You can refrigerate it for up to 4–5 days, though the texture may become denser. Warm it in the oven or toaster to refresh it.

Freezing: Freeze slices individually wrapped in plastic wrap and then foil. To serve, thaw at room temperature and reheat in the oven at 300°F (150°C) for 5–10 minutes.

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Estimated Nutrition (Per Slice, based on 12 servings)

• Calories: ~220 kcal
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 35g
• Sugar: 8g
• Fiber: 1g
• Protein: 4g
• Sodium: 180mg
• Cholesterol: 0mg

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Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, but don’t thaw them — use straight from frozen to avoid staining and sogginess.

Can I make this dough the night before?

Absolutely. Let it rise in the fridge overnight, then bring it to room temperature before shaping and baking.

Is this recipe vegan?

It can be! Use maple syrup instead of honey and plant-based milk in the glaze.

Can I add herbs like rosemary?

If you’d like a sweet-savory blend, a hint of rosemary in the dough works beautifully with lemon.

What’s the best pan to use?

A 9×13-inch baking pan works great for a thicker bread. Use a sheet pan for a thinner, crispier version.

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Conclusion

Lemon Blueberry Focaccia Bread is proof that bread can be both beautiful and comforting with just a few fresh ingredients. It’s a soft, golden loaf bursting with juicy berries and citrus zing, finished with a sweet lemon glaze. Whether you’re serving it for brunch, gifting it to a friend, or enjoying it as an afternoon treat, this recipe will become a go-to favorite. It’s simple, versatile, and guaranteed to impress.

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