Blueberry, Lemon Zest & White Chocolate Chip Focaccia

Blueberry, Lemon Zest & White Chocolate Chip Focaccia 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 tbsp lemon zest
• 1 tbsp extra virgin olive oil
• 1 cup fresh blueberries
• 0.5 cup white chocolate chips
• 0.5 cup confectioners' sugar
• 2 tbsp lemon juice

Watch how to make Blueberry, Lemon Zest & White Chocolate Chip Focaccia

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Blueberry, Lemon Zest & White Chocolate Chip Focaccia

1. In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 2 tbsp granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1 tsp kosher salt, 1/4 cup extra virgin olive oil, and 1 tbsp lemon zest to the yeast mixture. Mix with a sturdy spoon or a stand mixer with a dough hook until a shaggy dough forms and no dry spots remain.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1.5-2 hours, or until doubled in size. The dough should be light and bubbly.
4. Lightly grease a 9x13 inch baking pan with 1 tbsp extra virgin olive oil. Gently pour the risen focaccia dough into the prepared pan, stretching it slightly to fit the corners.
5. Cover the pan loosely with plastic wrap and let it proof for another 30-45 minutes, or until noticeably puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second proof.
6. Once risen, gently dimple the focaccia dough all over with your fingertips. Evenly scatter 1 cup fresh blueberries and 1/2 cup white chocolate chips over the surface, gently pressing some into the dimples.
7. Bake for 28-32 minutes, or until the focaccia is golden brown around the edges and cooked through. The internal temperature should reach 200-210°F (93-99°C).
8. While the focaccia bakes, prepare the glaze: In a small bowl, whisk together 1/2 cup confectioners' sugar and 2 tbsp lemon juice until smooth. Add more sugar or juice if needed to reach a pourable consistency.
9. Remove the focaccia from the oven and immediately drizzle the lemon glaze generously over the warm bread. The warmth will help the glaze set slightly.
10. Let the focaccia cool on a wire rack for at least 20 minutes before slicing. This allows the glaze to set and the focaccia to stabilize. Slice into squares and serve warm or at room temperature as a sweet treat.

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