Description
This Lemon Blueberry Focaccia Bread is a stunning sweet twist on the classic Italian bread. Soft, golden, and bursting with juicy blueberries and bright lemon zest, it’s perfect for a quick breakfast, healthy snack, or elegant brunch. Drizzled with a tangy lemon glaze, this easy recipe is one of the most refreshing breakfast ideas you’ll make all season. It fits right into your collection of food ideas for easy dinner, brunch, or dessert. Fluffy inside, slightly crispy outside — a must-try bread recipe.
Ingredients
1 ¾ cups warm water
2 ¼ teaspoons active dry yeast
1 tablespoon honey
4 cups all-purpose flour
1 teaspoon salt
1 tablespoon lemon zest
¼ cup olive oil (plus more for greasing and drizzling)
1 ½ cups fresh blueberries
½ cup powdered sugar
1 ½ tablespoons lemon juice
Instructions
1. Combine warm water, honey, and yeast in a large bowl. Let it sit until foamy, about 5–10 minutes.
2. Add flour, salt, and lemon zest. Stir until a sticky dough forms.
3. Coat the dough with olive oil, cover, and let rise for 1 to 1.5 hours until doubled in size.
4. Transfer dough to a parchment-lined, oiled pan. Stretch to fit. Let it rise again for 30–40 minutes.
5. Press blueberries into the dough dimples.
6. Preheat oven to 400°F (200°C). Drizzle dough with olive oil and bake for 20–25 minutes until golden.
7. Whisk powdered sugar and lemon juice into a glaze.
8. Cool focaccia slightly, then drizzle with glaze. Slice and serve.
Notes
Always check if your yeast is active — no foam means it’s expired.
Use cold blueberries if using frozen to prevent streaking the dough.
Let the bread cool before glazing to avoid the drizzle melting away.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: lemon blueberry focaccia, sweet focaccia, brunch ideas, easy recipe, breakfast bread, healthy snack, food ideas