This delightful sweet sourdough strawberry focaccia bread is a perfect dessert focaccia bread, combining the tang of sourdough with fresh, juicy strawberries.
It’s a fantastic way to enjoy the unique flavor profile of sourdough in a sweet application, creating a dessert that’s both comforting and a little bit fancy.
Whether you’re looking for a unique brunch item, a light dessert after dinner, or something special to share with friends, this recipe delivers. The soft, airy focaccia base provides the ideal canvas for the sweet, slightly tart strawberries, all enhanced by that signature sourdough depth.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Sweet Sourdough Strawberry Focaccia
- Total Time: 5-7 hours
- Yield: 1 (9x13 inch) focaccia 1x
Description
This delightful sweet sourdough strawberry focaccia bread is a perfect dessert focaccia bread, combining the tang of sourdough with fresh, juicy strawberries. It’s a fantastic way to enjoy the unique flavor profile of sourdough in a sweet application, creating a dessert that’s both comforting and a little bit fancy. Whether you’re looking for a unique brunch item, a light dessert after dinner, or something special to share with friends, this recipe delivers. The soft, airy focaccia base provides the ideal canvas for the sweet, slightly tart strawberries, all enhanced by that signature sourdough depth.
Ingredients
Instructions
1. Combine the Wet Ingredients and Starter: In a large mixing bowl, gently whisk together the active sourdough starter, warm water, olive oil, and vanilla extract until well combined and the starter is mostly dissolved. The mixture should look milky and slightly frothy.
2. Mix the Dry Ingredients: In a separate bowl, combine the all-purpose flour, granulated sugar, and fine sea salt. Whisk them together to ensure they are evenly distributed.
3. Form the Dough: Add the dry ingredients to the wet ingredients. Using a sturdy spoon or your hands, mix until a shaggy dough forms and no dry streaks of flour remain. It will be sticky at this stage. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This allows the flour to fully hydrate.
4. Perform Stretch and Folds: After the rest, perform a series of “stretch and folds.” Lightly wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat this process 3-4 more times until you’ve worked your way around the dough. Repeat this stretch and fold process every 30 minutes for 2-3 hours. This builds strength in the dough.
5. Bulk Fermentation: After the stretch and folds, cover the bowl again and let the dough bulk ferment at room temperature for 1-2 hours, or until it has visibly increased in volume by about 20-30%. For a deeper flavor, you can place the covered bowl in the refrigerator for 8-12 hours (cold fermentation).
6. Prepare for Baking and Proofing: Lightly grease a 9×13 inch baking pan with olive oil. Gently transfer the dough into the prepared pan. Drizzle a little more olive oil over the top of the dough. Using your fingertips, gently dimple the dough all over, creating small indentations. Arrange the sliced strawberries evenly over the top of the dough, pressing them lightly into the dimples. Sprinkle generously with extra granulated sugar.
7. Final Proof: Cover the pan loosely with plastic wrap or a kitchen towel and let it proof at room temperature for 1-2 hours, or until the focaccia looks puffy and has increased in size. Towards the end of the proofing time, preheat your oven to 400 F (200 C).
8. Bake the Focaccia: Bake for 25-30 minutes, or until the focaccia is golden brown around the edges and the strawberries are soft and slightly caramelized. Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: dessert
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 1 slice
Keywords: sourdough, strawberry, focaccia, sweet, bread, dessert, brunch, fruit, baking, easy
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for anyone who appreciates the nuanced flavors of sourdough but wants a sweet treat that feels approachable and not overly complicated. It’s perfect for home bakers who have an active sourdough starter and are looking for creative ways to use it beyond traditional loaves. Families will love this as a weekend baking project or a special dessert, as the fresh strawberries make it feel light and seasonal. You can serve this sweet focaccia for breakfast, brunch, an afternoon snack, or as a unique dessert. It’s particularly wonderful when strawberries are in season, bringing out their natural sweetness and vibrant color. The combination of chewy bread, juicy fruit, and a hint of sweetness makes it incredibly satisfying without being overly heavy.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients beforehand makes the baking process smooth and enjoyable. This recipe uses common pantry staples and fresh produce, ensuring you can whip it up without a special trip to the store. The key is, of course, a healthy and active sourdough starter, which provides both leavening and that distinctive tangy flavor.
INGREDIENTS:
- 150 grams active sourdough starter (fed and bubbly)
- 250 grams warm water (about 90-100°F)
- 300 grams all-purpose flour
- 50 grams granulated sugar, plus extra for sprinkling
- 5 grams fine sea salt
- 30 grams olive oil, plus extra for greasing and drizzling
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
For the flour, all-purpose works wonderfully here, providing a tender crumb. If you prefer a slightly chewier texture, you could substitute up to half of the all-purpose flour with bread flour. When it comes to sugar, granulated sugar is ideal for its fine texture and even sweetness. You can adjust the amount slightly based on the sweetness of your strawberries and your personal preference. For the olive oil, a good quality extra virgin olive oil will add a lovely subtle fruitiness to the focaccia, but any light olive oil will work. Don’t skimp on the vanilla extract; it really enhances the sweet flavors. And of course, fresh, ripe strawberries are non-negotiable for the best results! Frozen strawberries can be used in a pinch, but they might release more water, affecting the texture slightly.
Time Needed From Start To Finish
This sweet sourdough strawberry focaccia is a fantastic project that balances hands-on time with necessary fermentation. While the actual active work is minimal, the sourdough needs its time to develop flavor and rise.
- Prep Time: 20 minutes (for mixing dough and slicing strawberries)
- Bulk Fermentation Time: 3-4 hours (or overnight in the fridge)
- Proofing Time: 1-2 hours
- Bake Time: 25-30 minutes
- Total Time: Approximately 5-7 hours (or longer if cold fermenting), with only about 45-50 minutes of active work.
How To Make It Step By Step With Visual Cues
Creating this beautiful focaccia is a rewarding process. Follow these steps carefully for the best results, paying attention to the dough’s texture and appearance.
- Combine the Wet Ingredients and Starter: In a large mixing bowl, gently whisk together the active sourdough starter, warm water, olive oil, and vanilla extract until well combined and the starter is mostly dissolved. The mixture should look milky and slightly frothy.
- Mix the Dry Ingredients: In a separate bowl, combine the all-purpose flour, granulated sugar, and fine sea salt. Whisk them together to ensure they are evenly distributed.
- Form the Dough: Add the dry ingredients to the wet ingredients. Using a sturdy spoon or your hands, mix until a shaggy dough forms and no dry streaks of flour remain. It will be sticky at this stage. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This allows the flour to fully hydrate.
- Perform Stretch and Folds: After the rest, perform a series of “stretch and folds.” Lightly wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat this process 3-4 more times until you’ve worked your way around the dough. Repeat this stretch and fold process every 30 minutes for 2-3 hours. This builds strength in the dough.
- Bulk Fermentation: After the stretch and folds, cover the bowl again and let the dough bulk ferment at room temperature for 1-2 hours, or until it has visibly increased in volume by about 20-30%. For a deeper flavor, you can place the covered bowl in the refrigerator for 8-12 hours (cold fermentation).
- Prepare for Baking and Proofing: Lightly grease a 9×13 inch baking pan with olive oil. Gently transfer the dough into the prepared pan. Drizzle a little more olive oil over the top of the dough. Using your fingertips, gently dimple the dough all over, creating small indentations. Arrange the sliced strawberries evenly over the top of the dough, pressing them lightly into the dimples. Sprinkle generously with extra granulated sugar.
- Final Proof: Cover the pan loosely with plastic wrap or a kitchen towel and let it proof at room temperature for 1-2 hours, or until the focaccia looks puffy and has increased in size. Towards the end of the proofing time, preheat your oven to 400°F (200°C).
- Bake the Focaccia: Bake for 25-30 minutes, or until the focaccia is golden brown around the edges and the strawberries are soft and slightly caramelized. Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Easy Variations And Serving Ideas That Fit Real Life
This sweet sourdough strawberry focaccia is wonderfully versatile and can be adapted to suit different tastes and occasions.
For a delightful twist, consider adding a sprinkle of lemon zest over the strawberries before baking. The citrus brightens the flavor and complements the strawberries beautifully. A pinch of ground cinnamon or cardamom mixed with the sugar can also add a warm, cozy note. If you don’t have strawberries, other berries like raspberries, blueberries, or a mix of seasonal fruits would be equally delicious. Peaches or thinly sliced apples could also work well, especially with a touch of cinnamon.
To make it even more decadent, a light drizzle of balsamic glaze or a sprinkle of fresh basil leaves after baking offers a sophisticated flavor contrast. For a kid-friendly option, consider adding a few chocolate chips along with the strawberries – who doesn’t love chocolate and strawberries?
This focaccia is fantastic on its own, but it also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a more indulgent dessert. For breakfast or brunch, serve it alongside a cup of coffee or tea. It’s also a great addition to a dessert buffet or a potluck, as it’s easy to transport and share. Cut it into squares or wedges for individual servings.
Common Slip-Ups And How To Avoid Them
Even experienced bakers can encounter small issues, but knowing what to watch out for can save your focaccia.
One common mistake is using an inactive sourdough starter. If your starter isn’t bubbly and active, your focaccia won’t rise properly. Always feed your starter several hours before you plan to mix the dough to ensure it’s at its peak. Another pitfall is overworking the dough. While sourdough benefits from stretch and folds, excessive kneading can lead to a tough focaccia. Be gentle and let the dough do its work during the fermentation process.
Not allowing enough time for bulk fermentation and proofing is another frequent error. Rushing these stages will result in a dense focaccia with less flavor development. Pay attention to the visual cues – the dough should look visibly increased in volume and feel airy. Conversely, over-proofing can lead to a focaccia that collapses in the oven or has a gummy texture. It’s a balance, so keep an eye on the dough’s progress.
Finally, don’t forget to generously oil your pan and the top of the dough. This not only prevents sticking but also contributes to the focaccia’s characteristic crispy bottom and golden crust. A dry focaccia can be disappointing, so embrace the olive oil!
How To Store It And Make It Ahead Without Ruining Texture
Proper storage is key to enjoying your sweet sourdough strawberry focaccia for as long as possible while maintaining its delicious texture.
Once completely cooled, store any leftover focaccia in an airtight container
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
