Blueberry Lemon Focaccia with Streusel
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This no-knead blueberry lemon focaccia has fresh lemon zest in the cooked blueberry filling, bread dough, and streusel topping, so it's bursting with bright flavor. And it's ready same-day!
Equipment
Ingredients
Focaccia Dough
- 2¼ teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 1¾ cups warm water (between 105-115°F or 40-46°C)
- 2 tablespoons olive oil
- 1 Tablespoon lemon zest (from one medium lemon)
- 4 cups all purpose flour
- 1½ teaspoons salt (use fine sea salt or table salt)
- 1 teaspoon cinnamon
- 6 Tablespoons salted butter, melted, divided
Lemon Blueberry Filling
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon zest (from one medium lemon)
- 1 tablespoon lemon juice, freshly squeezed (from about half a medium lemon)
- 1 teaspoon vanilla extract
- 1½ teaspoons cornstarch
Lemon Streusel Topping
- ½ cup all purpose flour
- ¼ cup granulated sugar
- 1 tablespoon lemon zest (from one medium lemon)
- 2 Tablespoons salted butter, melted
Instructions
Mix and Rise the Dough
- In a large mixing bowl, whisk the yeast, sugar, and warm water. Set aside for 10 minutes, until it’s foamy on top. If it’s not foamy, your yeast might be expired.
- Add the olive oil and stir it into the foamy yeast mixture.
- Add the flour, salt, and cinnamon, and mix for a minute with a large wooden spoon or silicone spatula until it forms a soft, wet dough.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 1: Use one hand to scoop a large handful of dough from underneath, up one side, and up out of the bowl as far as you can stretch it without tearing. Then fold it over the remaining dough in the mixing bowl. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you’ve completed four stretch-and-folds.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 4: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 1 hour until it doubles in size and looks bubbly on top.
Make the Blueberry Lemon Filling
- In a small saucepan, combine the blueberries, sugar, lemon zest, lemon juice, and vanilla extract. Simmer for 10 minutes on medium heat, until the berries soften.
- Add the cornstarch and boil for 1 minute, stirring constantly, until it thickens. Set aside to cool.
Shape, Fill, and Proof the Dough
- Pour three tablespoons of the melted butter in a 9x13 inch baking dish to generously grease it.
- Cover the baking dish with plastic wrap and let it rise at room temperature for 1 hour, or until it’s puffed up and jiggles on top when you shake the baking dish.
Make the Streusel Topping
- In a small bowl, mix the flour, sugar, lemon zest, and melted butter with a spoon or fork until it’s crumbly. Set aside.
Bake the Focaccia
- Preheat the oven to 450°F (230°C).
- Drizzle three tablespoons of melted butter evenly over the dough. Spoon the blueberry filling evenly on top, then sprinkle the streusel all over.
- Generously coat your fingers in olive oil (or any remaining butter in the bowl you melted it in). Use your fingers to press dimples into the dough, pressing all the way to the bottom of the baking dish. Try to also press the blueberries into the dough, so they aren’t just sitting on top.
- Bake for 20-22 minutes, or until the focaccia and streusel are golden brown. Cool for at least 30 minutes before slicing.
Don't skip greasing your fingers here. Otherwise the dough will stick when you press the indentations, and you'll risk tearing it rather than dimpling it.
Notes
- Storing: Store fully cooled focaccia at room temp or in the fridge if your kitchen is really warm.
Nutrition
Serving: 1 slice (of 12)Calories: 314kcalCarbohydrates: 50gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 20mgSodium: 354mgPotassium: 77mgFiber: 2gSugar: 12gVitamin A: 245IUVitamin C: 4mgCalcium: 16mgIron: 2mg
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