Lemon and Blueberry Focaccia
A sweet, tender focaccia brushed with a bright lemon glaze, dotted with fresh blueberry compote, and finished with a buttery streusel crumble. The combination of citrus, berries, and a crunchy topping makes it a perfect treat for brunch or an afternoon snack.
Maker: Cybele Wells
From: Instagram(view original)
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Ingredients
- 1 1/10 lb all‑purpose flour
- 1/4 oz instant yeast
- 1 1/10 oz granulated sugar
- 0.35 oz salt
- 1 3/10 cup warm water
- 1 fl oz extra‑virgin olive oil
- 1 4/5 oz unsalted butter
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 4 1/5 oz powdered sugar
- 7 1/10 oz blueberries
- 1 2/5 oz brown sugar
- 2 4/5 oz all‑purpose flour (for crumble)
- 1 2/5 oz cold butter (for crumble)
- 1 tsp lemon zest (for glaze)
Instructions
- 1In a large mixing bowl combine the flour, instant yeast, granulated sugar, and salt; whisk to distribute evenly.
- 2Add the warm water and 30 ml olive oil to the dry ingredients, then mix until a shaggy dough forms.
- 3Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes, or until smooth and elastic.
- 4Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 60 minutes.
- 5While the dough rises, prepare the streusel crumble: in a small bowl mix 80 g flour, 40 g brown sugar, and the cold butter cubes; rub together with fingertips until the mixture resembles coarse crumbs. Set aside.
- 6Make the lemon glaze by whisking together the powdered sugar, 60 ml lemon juice, 2 tsp lemon zest, and a pinch of salt until smooth; adjust thickness with a little water if needed. Set aside.
- 7Prepare the blueberry compote: place the fresh blueberries in a saucepan with 20 ml water and 20 g sugar; simmer over medium heat for 5‑7 minutes, stirring gently, until the berries break down and the sauce thickens slightly. Remove from heat and let cool.
- 8Preheat the oven to 428°F (425°F) and line a baking sheet with parchment paper.
- 9Gently deflate the risen dough and spread it onto the prepared sheet, shaping it into a roughly 1‑inch‑thick rectangle. Drizzle a little olive oil over the surface and use your fingertips to create dimples across the top.
- 10Brush the entire surface with half of the lemon glaze, then evenly scatter the streusel crumble over the dough.
- 11Bake the focaccia for 15‑18 minutes, or until golden brown and the crumble is crisp.
- 12Remove from the oven and immediately brush the hot focaccia with the remaining lemon glaze for a glossy finish.
- 13Allow the focaccia to cool on a wire rack for 10 minutes, then spoon the blueberry compote over the top, spreading it gently but leaving some pockets of fruit visible.
- 14Slice the focaccia into 8 equal pieces, serve warm or at room temperature, and enjoy the bright lemon flavor paired with sweet blueberries and crunchy crumble.
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Frequently asked questions
- How long does it take to make Lemon and Blueberry Focaccia?
- About 1 hour in total: 30 minutes of prep and 30 minutes of cooking.
- How many servings does this Lemon and Blueberry Focaccia recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemon and Blueberry Focaccia recipe come from?
- It was shared by Cybele Wells on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.