Sunny Priyan
2¼ tsp active dry yeast, 1¼ cups warm water, 2 tbsp sugar, 3½ cups flour, 1 tsp salt, ¼ cup olive oil, Zest of 1 lemon, 1 cup fresh blueberries.
Image Credit: Meta AI
In a bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Image Credit: Meta AI
Stir in flour, salt, lemon zest, and olive oil. Mix until a sticky dough forms. Knead for 5–7 minutes until smooth.
Image Credit: Meta AI
Cover and let dough rise in a greased bowl for 1-1½ hours, until doubled in size.
Image Credit: Meta AI
Flatten dough into an oiled pan, let it rest for 30-45 minutes, then create dimples, drizzle with olive oil, add blueberries, and finish with a sprinkle of sea salt or herbs.
Image Credit: Meta AI
Preheat the oven to 425°F (220°C) and bake for 20-25 minutes, or until golden. Let it cool slightly before slicing. Enjoy your lemon blueberry focaccia!
Image Credit: Meta AI