Blueberry & Lemon Zest Focaccia with Glaze

Blueberry & Lemon Zest Focaccia with Glaze ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 2 tbsp granulated sugar
• 3.5 cups all-purpose flour
• 1 tsp kosher salt
• 0.25 cup extra virgin olive oil
• 1.5 cups fresh blueberries
• 2 tbsp lemon zest
• 2 tbsp granulated sugar
• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

How to make Blueberry & Lemon Zest Focaccia with Glaze

1. In a large bowl or stand mixer, combine 1.5 cups warm water, 2.25 teaspoons active dry yeast, and 2 tablespoons granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture is frothy, indicating active yeast.
2. To the yeast mixture, add 3.5 cups all-purpose flour, 1 teaspoon kosher salt, and 1/4 cup extra virgin olive oil. Mix with a spoon or a dough hook on low speed until a shaggy dough forms, then knead for 5-7 minutes until the dough is smooth and elastic.
3. Lightly oil a clean large bowl with 1 tablespoon of olive oil, place the dough inside, and turn to coat. Cover the bowl tightly with plastic wrap and let rise in a warm environment for 1.5-2 hours, or until the dough has doubled in size.
4. Generously drizzle a 9x13-inch baking pan with 2 tablespoons of extra virgin olive oil, ensuring the bottom and sides are thoroughly coated. Gently transfer the risen dough to the prepared pan.
5. Using oiled hands, carefully stretch and press the dough to fill the pan. If the dough springs back, allow it to rest for 10 minutes before continuing. Cover the pan with plastic wrap and let it proof for a second time for 45-60 minutes, until noticeably puffy.
6. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proof. Drizzle the dough with 1 tablespoon of olive oil, then use your fingertips to create deep indentations across the surface.
7. Evenly scatter 1.5 cups fresh blueberries and 2 tablespoons lemon zest over the dimpled dough. Sprinkle with 2 tablespoons granulated sugar.
8. Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The blueberries will burst and release their juices, creating a beautiful marbling effect.
9. While the focaccia cools, prepare the lemon glaze: In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until smooth and pourable. Add more lemon juice a teaspoon at a time if the glaze is too thick.
10. Remove the focaccia from the oven and transfer it to a wire rack. Let it cool for at least 15-20 minutes. Once slightly cooled, drizzle the lemon glaze evenly over the top of the focaccia before slicing and serving. Serve warm or at room temperature.

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