Description
This sourdough strawberry focaccia combines a tangy sourdough base with fresh strawberries and a honey-sugar glaze for a sweet, fruity twist on classic focaccia, perfect for breakfast, brunch, or dessert.
Ingredients
Instructions
1. Combine warm water and active sourdough starter in a large bowl and whisk until cloudy
2. Add bread flour and mix with a spatula until no dry bits remain
3. Cover and rest the dough for 30 minutes for autolyse
4. Sprinkle salt, sugar, and honey over the dough and drizzle with half the olive oil
5. Perform four stretch and fold sets at 30 minute intervals
6. Cover and bulk ferment the dough for 6–8 hours or overnight until doubled
7. Line a baking pan with parchment and brush with olive oil
8. Transfer the dough to the pan and gently stretch to fit without deflating
9. Dimple the dough with oiled fingertips and arrange sliced strawberries on top
10. Sprinkle raw sugar or sliced almonds if desired and rest for 30–45 minutes
11. Preheat oven to 425°F and bake for 25–30 minutes until golden
12. Brush the warm focaccia with diluted honey for a shiny glaze and cool slightly before slicing
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: bread
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 1 slice
Keywords: sourdough, focaccia, strawberry, sweet bread, fruit focaccia, sourdough bread recipe, dessert bread, breakfast bread