Sweet Lemon Sourdough Focaccia

This Lemon Sourdough Focaccia is one of those bakes that feels a little bit magical - soft, airy, lightly sweet and finished with a bright citrusy glaze. If you've never tried sweet sourdough focaccia before, don't worry - this recipe walks you through every step, from mixing the dough to that final glossy drizzle.

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And for me, this bake is a little nostalgic too. Lemon drizzle cake was the first cake Seb ever made for me, for my 22nd birthday (which feels like years and years ago now). It was simple, homemade and full of lemon flavour - and turning that memory into this sweet sourdough focaccia just felt like the right kind of full circle.

Sourdough Focaccia For Dessert? 

Sourdough focaccia might not be the first thing that comes to mind when you think of dessert, but it works surprisingly well. The high hydration dough, enriched with olive oil, creates a soft, fluffy crumb with just the right balance between light and indulgent.

Add sugar, lemon zest and a sweet lemon glaze, and suddenly you've got something that sits somewhere between sourdough bread and cake.

It's also one of the easiest ways to experiment with sweet sourdough without needing enriched doughs or complicated shaping. No rolling, no filling, no precise shaping - just stretch, fold, rise and bake.

I often turn other bakes into focaccia-style versions - sourdough cinnamon rolls become cinnamon focaccia, almond croissants turn into almond focaccia, and even fruity versions like lemon blueberry sourdough focaccia or strawberry lemonade sourdough focaccia work beautifully. Once you get the hang of it, it becomes one of those "minimal effort, maximum reward" recipes.

And if you enjoy this one, definitely have a look at more sweet sourdough focaccia ideas below.

Visit our Summer Sourdough Recipes for more warm-weather baking ideas! And if you're after a savoury sourdough focaccia with lemon, try our summer favourite - Lemon & Feta Sourdough Focaccia! Just trust me on this one!

Ingredient Notes

• Bread flour. Use strong bread flour with at least 12% protein. This helps build the gluten structure needed for that airy, open crumb. Plain (all-purpose flour) can work, but results will be softer and less structured.
• Active sourdough starter. A bubbly starter is key. Make sure your active sourdough starter has doubled in volume and is full of life before mixing - the strength of your starter directly affects how well the dough rises.
• Lemon zest. This is where most of the lemon flavour comes from. Rubbing the zest into the sugar releases the oils and gives a much stronger, more natural citrusy flavour.
• Granulated sugar. Used both in the dough and for the lemon sugar folded through. It adds sweetness without weighing the dough down.
• Olive oil. Adds softness and richness. A good quality olive oil gives extra flavour, even in a sweet bake.
• Lemon juice. Used for the syrup and glaze. Fresh lemon juice gives the best flavour.

You'll find the full list of ingredients and measurements in the recipe card at the bottom of the post.

Important Tips For Great Focaccia

• Start with a bubbly starter. Your active starter should be at its peak - light, airy and doubled. This is essential for a good rise.

• Use the right flour. Bread flour gives the best structure. Lower protein flour can lead to flatter focaccia. Learn more about protein in flour for sourdough.
• Expect a wet dough. This is a high hydration dough - slightly sticky and soft. That's what gives focaccia its signature texture.
• Let the dough rest. After mixing, give it a proper dough rest (fermentolyse). This helps gluten develop naturally before coil folding. 
• Build strength gradually. During bulk fermentation, perform your fold process (coil folds or stretch and fold sessions) with a damp hand. This strengthens the dough without deflating it.
• Incorporate lemon sugar gently. When adding the lemon zest and sugar mixture, sprinkle it over the top of the dough and fold carefully. This helps distribute flavour without tearing the gluten structure.

• Watch the dough, not just the clock. Bulk fermentation depends on the temperature of your kitchen. Look for a dough that has risen, feels airy and has bubbles forming.
• Cold proof for flavour. Resting the dough overnight in the fridge adds extra flavour and makes handling easier the next day. Some of the liquid will separate - it's ok. Just drizzle it all over the focaccia before the second proof.

• Second rise matters. After transferring to your pan, let the dough rise again in a warm spot until puffy and jiggly. There's quick video guidance below.

• Dimple with confidence. Use oiled fingers to press into the top of the dough, reaching the base of the pan. This creates that classic focaccia texture.

• Fancy a fruity variation? Dimple in some juicy blueberries (wild blueberries are the best!) just before baking. You will get bursts of fresh blueberries in every bite to complement the lemon flavour. 
• Bake until golden brown. A properly baked focaccia should be deeply golden with a soft interior.
• Soak while hot. Brushing the lemon syrup over the hot focaccia allows it to absorb fully, adding moisture and flavour.
• Finish with glaze once cool. The sweet lemon glaze should go on after cooling slightly so it sets nicely rather than disappearing into the crumb.

Serving Suggestions

This sweet sourdough focaccia is best enjoyed slightly warm, when the crumb is soft and the glaze is just set.

Serve it:

• on its own as a simple sweet treat
• with tea or coffee for an afternoon pick-me-up
• as a light dessert with whipped cream or mascarpone
• with fresh berries for a brighter, summery plate

It also works surprisingly well sliced and served at room temperature like a soft dessert-style sandwich bread, especially with a little extra lemon curd.

If you have leftover focaccia (uniced), it can be gently reheated to bring back that fresh-from-the-oven texture.

More Lemon Sourdough Ideas

If you love bright, citrusy bakes, there are plenty of delicious recipes to explore - from classic lemon poppy seed sourdough bread to and other sweet sourdough focaccia creations that make the most of that fresh lemon flavour.

Sweet Lemon Sourdough Focaccia

This Lemon Sourdough Focaccia is one of those bakes that feels a little bit magical - soft, airy, lightly sweet and finished with a bright citrusy glaze. If you've never tried sweet sourdough focaccia before, don't worry - this recipe walks you through every step, from mixing the dough to that final glossy drizzle.

5 from 9 votes

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Prep Time 2 hours hrs 30 minutes mins

Cook Time 25 minutes mins

Fermenting and Proofing 18 hours hrs

Total Time 20 hours hrs 55 minutes mins

Course Dessert, Sweet Bread

Cuisine Fusion, Italian, Sourdough

Servings 9 portions

Calories 190 kcal

Equipment

• Stand Mixer Fitted with A Dough Hook Attachment
• Baking Tray (9x9in/ 23x23cm)
• Parchment Paper
• Pastry Brush

Ingredients

 

1x2x3x

• 110 g active sourdough starter 100% hydration
• 260 g strong bread flour with at least 12% protein
• 180 g water
• 5 g salt
• 25 ml olive oil

Lemon Sugar

• 30 g granulated sugar
• zest of 2 lemons

Lemon Syrup

• 20 ml lemon juice
• 20 g granulated sugar

Lemon Glaze

• 70 g powdered sugar
• ¾-1 tablespoon lemon juice

Instructions

 

DAY 1:

• First thing in the morning, feed your sourdough starter and leave it in a warm spot to at least double in volume. We typically feed our starter in a ratio of 1 part starter: 1 part water: 1 part flour, and it doubles (or even triples) within 4 hours.

Fermentolyse and Mixing The Dough

• In the bowl of a stand mixer, combine flour, water and active sourdough starter. Mix the dough in a stand mixer fitted with a dough hook attachment for a few minutes on low speed, until the flour is hydrated. Cover the bowl with a damp tea towel and leave the dough to fermentolyse (a type of sourdough autolyse where sourdough starter is added too) for an hour.
• After an hour, scatter the salt on top of the dough. Drizzle the olive oil all over, and using your hands, squish the salt and oil into the dough, aiming to distribute it evenly.
• TIP: Don't be tempted to just mix the oil in by running the stand mixer - the dough will split, separated by oil layers.
• Once incorporated, run your mixer on medium speed for 10-12 minutes, until you have a very smooth and elastic dough. It will be wet, but should start gathering around the dough hook attachment.

Coil Folds, Bulk Fermentation, Cold Proof

• Scoop the dough into a lightly oiled bowl (we like to use a heavy shallow dish - it helps with coil folds later). Cover the dough with a damp tea towel or cling film (plastic wrap) and leave it in a warm spot for 30 minutes. Repeat the coil folds once again. Then cover and leave the dough for 30 minutes again.
• Whilst the dough rises, in a medium bowl, rub the lemon zest and sugar together with your fingertips to release citrus oils.
• Before you start the third set of folds, sprinkle half of the lemon sugar across the surface of the dough. Fold, cover and leave the dough to rest for 30 minutes.
• Repeat the last set of folds with the remaining lemon sugar.
• After all 4 sets of coil folds are completed, cover the dough and let it finish its bulk fermentation undisturbed for 1.5-3 hours, depending on the temperature of your kitchen.
• Place the dough in the refrigerator for 8-24 hours (or simply overnight).

DAY 2:

Second Rise

• Take the dough out of the fridge and very carefully transfer it into the prepared baking tray, trying not to deflate it too much. You might notice some liquid gathering in the corners of the container - that's normal. Drizzle any liquid over the focaccia once you've transferred it into its baking tray.
• Stretch it out into the corners of the baking tray (approx 23x23cm (9x9 in)). You will ideally want a baking tray with high rims - something you can cover without touching the top of the dough.
• Cover it again and leave it in a warm spot to proof for another 1-2 hours. It will increase in volume, puff up and have very noticeable blisters across the surface.

Topping and Baking

• Preheat the oven to 200°C (400°F). Drizzle the surface of the dough with olive oil. Oil your fingers and dimple the top of the dough all over.
• Place the sourdough focaccia in the oven for 20-22 minutes.

Make Lemon Syrup

• While your sourdough focaccia is in the oven, make the lemon syrup by combining the granulated sugar and lemon juice in a small saucepan. Simmer and stir until all the sugar dissolves.
• Take focaccia out of the oven, and using a wooden cocktail stick or a metal skewer, poke a few holes across the surface. Brush the lemon syrup all over hot focaccia, allowing the syrup to soak into the holes.
• Transfer the focaccia onto a wire rack and allow it to cool for at least 15 minutes.

Lemon Glaze

• In the meantime, prepare the lemon glaze by mixing powdered sugar and lemon juice in a small bowl.
• Drizzle the glaze all over the focaccia and leave it to soak in and set for 10 minutes before enjoying. This lemon sourdough focaccia is best whilst still warm.

Video

Nutrition

Calories: 190kcalCarbohydrates: 37gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 217mgPotassium: 33mgFiber: 1gSugar: 13gVitamin A: 1IUVitamin C: 2mgCalcium: 5mgIron: 0.3mg

Keyword Dessert Sourdough Focaccia, Lemon Drizzle Sourdough Focaccia, Lemon Sourdough Focaccia, Sourdough Lemon Focaccia, Sweet Sourdough Focaccia

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