Description: Bake this soft Sourdough Strawberry Focaccia filled with summer sweetness and a light tang from your Dough Starter. Perfect for anyone exploring Fun Sourdough Bread Recipes or a new Sweet Sourdough Bread Recipe twist—discover the details. #SourdoughStrawberry #SweetSourdoughBreadRecipe #SourdoughFocacciaRecipe #DoughStarter #FunSourdoughBreadRecipes

What happens when the bold tang of sourdough meets the sunny sweetness of ripe strawberries? You get a Sourdough Strawberry Focaccia—a Sweet Sourdough Bread Recipe that’s light, fluffy, and brimming with fruity freshness. This easy, seasonal bake turns traditional focaccia into a sweet treat with just a simple tweak: adding your bubbly Dough Starter to create depth of flavor and a beautifully airy texture. In this guide, you’ll find the complete recipe, ingredient list, baking tips, and storage advice to help you perfect this bright, flavor-packed Sourdough Focaccia Recipe at home.

Sourdough Strawberry Focaccia – Sweet, Fluffy, and Fresh

A Homemade Memory that Started It All

The first time I baked Sourdough Strawberry Focaccia was during an early summer weekend when the markets overflowed with ruby-red berries. The house smelled of warm dough, roasted fruit, and a faint hint of tang from my Dough Starter—a scent that instantly became a comfort memory. I remember pressing those plump strawberries into the soft, bubbly dough before drizzling just a little olive oil on top. When it came out of the oven, the crust was golden and crisp at the edges, while the strawberries had softened into sweet, jammy pockets that gleamed against the airy crumb.

That first bite sealed it—a perfect harmony of sweet and sour, the slight chew of focaccia balanced by juicy, caramelized fruit. The Dough Starter gave the bread a lively lift, creating a texture that was light and tender rather than dense. Sourdough Strawberry Focaccia quickly became my go-to for slow Saturday mornings and impromptu brunches with friends. It looked impressive on the table but always felt wonderfully homemade.

Now, each time I bake it, I’m reminded that baking can be both simple and creative. This recipe is more than just bread—it’s a sensory experience that blends tang, warmth, and sweetness in a uniquely satisfying way.

Why This Sweet Sourdough Bread Recipe Works So Well

What makes this Sweet Sourdough Bread Recipe irresistible is its natural balance. Strawberries bring vivid sweetness and moisture, while the Dough Starter offers a subtle acidity that keeps the flavor from tipping too sugary. Unlike other rich sweet breads or pastries, this one stays light and bouncy—a texture you can thank the fermentation process for.

As a Fun Sourdough Bread Recipe, it stands out by turning a classic savory focaccia into something delightfully unexpected. The surface caramelizes where the fruit juices meet olive oil, creating glossy golden patches that taste as good as they look. With each bake, you get a comforting bread that’s fresh, seasonal, and beautifully versatile—proof that sourdough can shine far beyond the ordinary loaf.

Gather Your Ingredients for the Perfect Sourdough Strawberry Focaccia

To make one large sheet of Sourdough Strawberry Focaccia, you’ll need a few everyday baking staples plus your active Dough Starter. Each ingredient contributes something special to this Sweet Sourdough Bread Recipe—flavor, texture, or structure—so quality matters. Here’s what to prepare:

Ingredient	Quantity	Purpose
Active Dough Starter	150 g	Provides natural fermentation, flavor, and rise
Warm water (around 80°F / 27°C)	300 ml	Hydrates the dough and activates gluten
Bread flour	450 g	The strong protein base for chewy, airy texture
All-purpose flour	50 g	Softens the crumb and keeps it light
Fine sea salt	10 g	Balances flavor and controls yeast activity
Sugar	30 g	Enhances sweetness and caramelization
Olive oil (plus extra for drizzling)	50 ml	Adds softness, keeps crumb moist, promotes golden crust
Fresh ripe strawberries, hulled and halved	250 g	Adds natural fruity sweetness
Honey (optional)	1 tbsp	For drizzling over strawberries before baking
Lemon zest (optional)	1 tsp	Adds a fresh, subtle citrus note

Tools You’ll Need:

Large mixing bowl
Kitchen scale (for accuracy)
Dough scraper
Plastic wrap or baking cover
Baking sheet (lined with parchment)
Small bowl for strawberries
Silicone brush or spoon for olive oil

Every ingredient plays a role: the Dough Starter gives your focaccia its distinct tang and rise, olive oil enriches the crumb, and sugar helps the strawberries turn syrupy and caramelized while baking. The balance between sweet fruit and sourdough character is what makes this recipe shine.

Step-by-Step Preparation for Fluffy and Fresh Results

Mix and Autolyse: In a large bowl, stir the Dough Starter into the warm water until dissolved. Add both flours and mix until no dry patches remain. Cover and let rest for 45 minutes—this rest (called autolyse) helps the dough strengthen naturally before salt is added.
Add Salt, Sugar, and Olive Oil: Sprinkle salt and sugar over the dough, then drizzle in olive oil. Work them in with gentle pinching and folding motions until fully absorbed. The dough will be slightly sticky but elastic.
Stretch and Fold: Over the next 2 hours, perform 3 sets of stretch-and-folds every 30 minutes. This technique builds gluten without kneading, creating that airy, bubbly texture typical of a great Sourdough Focaccia Recipe.
Bulk Fermentation: After the final fold, cover the bowl and let the dough rest at room temperature (around 75°F / 24°C) for 4–6 hours, or until doubled and noticeably puffy.
Shape the Dough: Grease your baking sheet with olive oil. Gently transfer the dough and stretch it to fit the sheet using oiled fingers. Avoid deflating too much—those air pockets will become the chewy, fluffy crumb you want.
Second Proof: Cover and let the dough rise again for 1½–2 hours, or until it looks light and domed. Near the end of this proof, preheat the oven to 400°F (200°C).
Add Strawberries: Lightly press the halved strawberries into the dough surface. If desired, drizzle with honey and scatter fresh lemon zest. Finish with a small drizzle of olive oil for caramelization.
Bake to Perfection: Bake for 25–30 minutes, or until the edges are golden and the strawberries appear glossy and slightly jammed. Remove from oven and cool for 10 minutes before slicing.
Enjoy and Store: Your Sourdough Strawberry Focaccia should feel airy, moist, and delicately sweet. Store leftovers in an airtight container at room temperature for 1–2 days or refrigerate up to 4 days. Toast lightly before serving to revive its beautiful crust.

This method guarantees a Sweet Sourdough Bread Recipe that’s fluffy, full of strawberry aroma, and perfect for sharing fresh out of the oven.

Expert Tips and Common Mistakes to Avoid

Even with a recipe as approachable as this Sourdough Focaccia Recipe, a few smart techniques make the difference between “good” and “unforgettable.” Sourdough dough often feels wetter and stickier than a typical yeast dough—don’t panic, that’s exactly how it should be. Wet dough equals open crumb, so rather than adding extra flour, rely on gentle folding and the use of a dough scraper or oiled fingertips to handle it easily.

One common mistake is under-proofing. If the dough hasn’t had enough time to ferment, it won’t bubble properly and the focaccia might turn out dense. For best results, look for visible air pockets under the surface and a light, domed shape before baking. Over-proofing, on the other hand, can make the structure collapse—especially with heavy fruit toppings—so bake it once it’s just soft and puffy.

Strawberries release moisture as they bake, which can lead to soggy spots. To prevent that, lightly pat the fruit dry before pressing it into the dough and leave a thin layer of olive oil between fruit and bread. This creates beautiful caramelization and protects the crumb. Rotate your baking sheet halfway through cooking for an even golden finish.

When testing doneness, tap the bottom of your focaccia—it should sound hollow and crisp. Allow it to cool only slightly before slicing; cutting too early can compress the airy crumb you’ve worked so hard to build. These small details transform your bake into one of those Fun Sourdough Bread Recipes you’ll return to again and again.

Creative Variations and Serving Suggestions

While Sourdough Strawberry Focaccia is wonderful on its own, there’s endless room for creativity. For a bright twist, scatter lemon or orange zest over the top before baking. A drizzle of honey or maple syrup enhances the fruit’s natural sweetness, while a sprinkle of flaky sea salt adds a surprising balance that brings all the flavors forward. You can even swap in other fruits—thinly sliced peaches, raspberries, or blueberries each behave beautifully in this type of dough.

For a more indulgent approach, serve warm slices with a spoonful of whipped mascarpone or a dollop of vanilla yogurt. The creamy contrast highlights the bread’s sweet tang. For brunch spreads, pair the focaccia with herbal tea or sparkling lemonade; for dessert, dust lightly with powdered sugar and add fresh mint leaves for a bakery-worthy finish.

Planning a picnic? Cut the focaccia into squares, wrap in parchment, and enjoy it like fruity bread bites. It’s moist enough to hold up for hours and tastes even sweeter at room temperature. To store leftovers, seal them in an airtight container and keep at room temperature for up to two days. If refrigerated, warm gently in the oven at 350°F (175°C) for about 5 minutes to revive its softness and aroma.

This section of your baking journey is all about making the recipe your own. Whether you keep it simple or personalize it with berry blends and toppings, Sourdough Strawberry Focaccia proves that sourdough isn’t limited to rustic loaves—it can be the heart of sweet, creative, and shareable treats that brighten any table.

Frequently Asked Questions

1. Can I make Sourdough Strawberry Focaccia with unripe strawberries?
It’s best to use ripe or slightly overripe strawberries, as they’re naturally sweet and juicy. Unripe berries can taste tart and release less juice, which may make your Sourdough Strawberry Focaccia less flavorful. If that’s all you have, toss them with a teaspoon of sugar before baking.

2. How long should the Dough Starter ferment before using?
For the best results, your Dough Starter should be active, bubbly, and doubled in size—typically 4–6 hours after feeding. This ensures enough strength to lift the dough and create the soft, airy texture essential to this Sweet Sourdough Bread Recipe.

3. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but thaw and drain them well to avoid excess moisture. Pat dry before pressing into the dough. Frozen fruits work wonderfully during off-seasons, keeping this Sourdough Focaccia Recipe possible year-round.

4. What’s the best way to store it?
Store leftover focaccia in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to four days, or freeze individual slices. Reheat gently at 350°F (175°C) to refresh the crust and revive its warm strawberry aroma.

5. Can this dough work for other fruits?
Definitely! This versatile dough can hold other seasonal fruits like blueberries, raspberries, figs, or peaches. The tangy foundation of sourdough pairs beautifully with many flavors, making it one of those Fun Sourdough Bread Recipes you can reinvent every season.

Conclusion – Bringing Sweetness and Tang Together

This Sweet Sourdough Bread Recipe celebrates contrast: the soft crumb balanced by the gentle tang of natural fermentation and the juicy sweetness of roasted strawberries. It’s easy enough for beginners and endlessly rewarding for experienced bakers who love experimenting with their Dough Starter.

Sourdough Strawberry Focaccia bridges the comfort of bread with the joy of dessert—a golden, fruity creation that fits perfectly at breakfast, brunch, or as a gentle afternoon treat. So, preheat your oven, feed your starter, and bake a tray of this bright, tender focaccia to share. Let its sweet aroma fill your kitchen and bring together the best of tangy sourdough and fresh summer flavor this weekend.