Strawberry Focaccia
I think I can say I’ve mastered the art of focaccia with this foolproof recipe. It’s super easy to make and the strawberries make this focaccia simply gorgeous! All you need is a day’s notice to get your hands on this delicious bread.
You absolutely must try this recipe!
- Servings: 4 to 10
- Preparation time: 20 minutes
- Refrigeration: 12 hours
- Cooking time: 25 minutes
Ingredients
Focaccia
- 515 g (4 cups) bread flour
- 10 g (2 teaspoons) salt
- 8 g (2 teaspoons) instant yeast
- 460 g (2 cups) lukewarm water – 1/2 cup boiling water + 1 1/2 cups cold water
- 2 tablespoons (30 ml) olive oil + 2 tablespoons (30 ml) + 1 tablespoon (15 ml)
- 1/3 cup (50 g) sliced strawberries for garnish
- Flaky sea salt to garnish
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Preparation
Focaccia
- In a large bowl, whisk together flour, salt and yeast.
- Add the water and stir the mixture with a spatula until you obtain a moist dough ball. Coat the dough ball with 2 tablespoons (30 ml) olive oil with your hands.
- Cover with plastic wrap or a damp towel and refrigerate for at least 12 hours. Make sure the towel is tightly wrapped around the top of the bowl to prevent air from entering.
- Using two forks, deflate the dough by bringing the edges of the dough towards the center several times, creating a dough ball.
- Grease a 9 x 13-inch pan with a little oil. Pour 2 tablespoons (30 ml) olive oil in the bottom of the pan. Place the ball of dough in the mold and coat well with olive oil, turning a few times. Let the dough rise in the pan for 3 to 4 hours on the counter, uncovered.
- Preheat oven to 425°F and place rack in center. Spread 1 tablespoon olive oil over the dough. Using your fingers, create deep dimples in the dough.
- Insert strawberry pieces into the small cavities. This step will prevent the strawberries from burning. Add a sprinkling of flaky sea salt and bake for 20 to 25 minutes, or until golden brown.
- Serve with olive oil and balsamic reduction!
