This sweet sourdough focaccia recipe is a delightful way to enjoy the unique tang of sourdough combined with the fresh sweetness of strawberries.
It’s perfect for those looking for a flavorful bread that feels special but is surprisingly simple to make. Whether you’re an experienced sourdough baker or just starting out, this recipe offers a rewarding experience with delicious results.
Imagine a fluffy, airy bread dotted with juicy, baked strawberries – that’s exactly what you’ll get. This focaccia makes an excellent breakfast treat, a lovely snack with your afternoon coffee, or even a light dessert. It’s a wonderful way to use up some of your sourdough starter discard and create something truly memorable for your family and friends.
Sweet Sourdough Strawberry Focaccia
- Total Time: 1 hour 35 minutes to 2 hours 40 minutes
- Yield: 1 focaccia (9x13 inch) 1x
Description
This sweet sourdough focaccia recipe is a delightful way to enjoy the unique tang of sourdough combined with the fresh sweetness of strawberries. It’s perfect for those looking for a flavorful bread that feels special but is surprisingly simple to make. Whether you’re an experienced sourdough baker or just starting out, this recipe offers a rewarding experience with delicious results. Imagine a fluffy, airy bread dotted with juicy, baked strawberries – that’s exactly what you’ll get. This focaccia makes an excellent breakfast treat, a lovely snack with your afternoon coffee, or even a light dessert. It’s a wonderful way to use up some of your sourdough starter discard and create something truly memorable for your family and friends.
Ingredients
Instructions
1. Combine Wet Ingredients: In a large mixing bowl, combine your sourdough starter (or discard), warm water, 1/4 cup granulated sugar, and salt. Whisk these ingredients together until the sugar and salt are dissolved and the mixture is well combined. It should look slightly milky and have a faint sourdough aroma.
2. Add Flour and Mix Dough: Gradually add the 3 cups of all-purpose flour to the wet ingredients. Use a sturdy spoon or your hands to mix until a shaggy dough forms. It will be sticky and not completely smooth, but all the flour should be incorporated. Avoid overmixing at this stage.
3. First Dough Rest: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 30 minutes. This rest allows the flour to fully hydrate, making the dough easier to handle in the next step.
4. Knead and Oil: After the rest, pour 1/4 cup of olive oil over the dough. Gently fold the dough over itself a few times in the bowl, incorporating the oil. Then, transfer the dough to a lightly oiled 9×13 inch baking pan. Use your fingertips to gently press and stretch the dough to fill the pan evenly. It’s okay if it doesn’t reach the edges perfectly at first.
5. Second Dough Rest and Dimpling: Cover the pan again and let the dough rise in a warm spot for 1 to 2 hours, or until it looks visibly puffy and has expanded by about 50%. Once risen, drizzle a little more olive oil over the top. Use your olive oil-coated fingertips to gently press dimples all over the surface of the dough. These dimples will hold the strawberries and create that classic focaccia texture.
6. Add Strawberries and Bake: Arrange the sliced strawberries evenly over the dimpled dough, gently pressing them into the surface. Sprinkle the remaining 1 tablespoon of granulated sugar over the strawberries. Bake in a preheated oven at 375 F (190 C) for 20-25 minutes, or until the focaccia is golden brown around the edges and the strawberries are soft and slightly caramelized.
7. Cool and Serve: Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps prevent the bottom from getting soggy. Slice and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: bread
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 1 slice
Keywords: sourdough, focaccia, strawberry, sweet, bread, breakfast, snack, dessert, easy, homemade
What You’ll Love About This Quick And Easy Recipe
This sweet sourdough strawberry focaccia is a fantastic recipe for so many reasons. First, it’s incredibly adaptable, making it perfect for both seasoned bakers and newcomers to the sourdough world. You get to use your sourdough starter discard, which is a great way to reduce waste and add incredible depth of flavor to your bread without the long fermentation times often associated with traditional sourdough. The texture is light and airy on the inside, with a slightly crisp exterior, creating a wonderful contrast. The fresh strawberries burst with sweetness, complementing the subtle tang of the sourdough beautifully. It’s a recipe that truly delivers on flavor and texture.
This recipe is ideal for family breakfasts, brunch gatherings, or as a delightful afternoon snack. It’s also a wonderful option to bring to a potluck or picnic, as it’s always a crowd-pleaser. Kids love the sweet strawberries, and adults appreciate the sophisticated flavor profile. It’s a recipe that feels gourmet but is genuinely straightforward to execute, fitting perfectly into busy schedules when you want to create something special without spending all day in the kitchen.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start baking makes the whole process smoother and more enjoyable. This recipe uses common pantry staples along with fresh strawberries and your active sourdough starter or discard. Don’t worry if your starter isn’t super bubbly; discard works perfectly here to add that signature sourdough tang without needing a full rise.
INGREDIENTS:
- 1 cup active sourdough starter or discard
- 1 cup warm water (around 105-115°F)
- 1/4 cup granulated sugar, plus 1 tablespoon for sprinkling
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- 1/4 cup olive oil, plus more for drizzling
- 1 cup fresh strawberries, hulled and sliced
For the flour, standard all-purpose flour works wonderfully. You don’t need any special bread flour for this recipe, making it accessible. When it comes to olive oil, a good quality extra virgin olive oil will add a lovely flavor, but any olive oil you have on hand will do. If you don’t have fresh strawberries, frozen strawberries can be used, but make sure to thaw and drain them well to prevent excess moisture in the dough. You can also experiment with other berries like raspberries or blueberries for a different flavor profile.
Time Needed From Start To Finish
One of the best things about this sweet sourdough focaccia is how quickly it comes together, especially for a sourdough recipe. It doesn’t require the overnight proofing that many traditional sourdough breads do, making it perfect for a spontaneous baking session.
- Prep Time: 15 minutes
- Dough Resting Time: 1-2 hours (depending on room temperature and starter activity)
- Bake Time: 20-25 minutes
- Total Time: Approximately 1 hour 35 minutes to 2 hours 40 minutes
The resting time for the dough is crucial for developing flavor and texture, but it’s mostly hands-off. You can use this time to prepare other things or simply relax while your dough works its magic. The baking time is relatively short, meaning you’ll have warm, fresh focaccia ready to enjoy in no time.
How To Make It Step By Step With Visual Cues
Making this sweet sourdough strawberry focaccia is a rewarding process, and these simple steps will guide you to a perfect loaf. Pay attention to the texture of the dough and the appearance of the strawberries for the best results.
- Combine Wet Ingredients: In a large mixing bowl, combine your sourdough starter (or discard), warm water, 1/4 cup granulated sugar, and salt. Whisk these ingredients together until the sugar and salt are dissolved and the mixture is well combined. It should look slightly milky and have a faint sourdough aroma.
- Add Flour and Mix Dough: Gradually add the 3 cups of all-purpose flour to the wet ingredients. Use a sturdy spoon or your hands to mix until a shaggy dough forms. It will be sticky and not completely smooth, but all the flour should be incorporated. Avoid overmixing at this stage.
- First Dough Rest: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 30 minutes. This rest allows the flour to fully hydrate, making the dough easier to handle in the next step.
- Knead and Oil: After the rest, pour 1/4 cup of olive oil over the dough. Gently fold the dough over itself a few times in the bowl, incorporating the oil. Then, transfer the dough to a lightly oiled 9×13 inch baking pan. Use your fingertips to gently press and stretch the dough to fill the pan evenly. It’s okay if it doesn’t reach the edges perfectly at first.
- Second Dough Rest and Dimpling: Cover the pan again and let the dough rise in a warm spot for 1 to 2 hours, or until it looks visibly puffy and has expanded by about 50%. Once risen, drizzle a little more olive oil over the top. Use your olive oil-coated fingertips to gently press dimples all over the surface of the dough. These dimples will hold the strawberries and create that classic focaccia texture.
- Add Strawberries and Bake: Arrange the sliced strawberries evenly over the dimpled dough, gently pressing them into the surface. Sprinkle the remaining 1 tablespoon of granulated sugar over the strawberries. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the focaccia is golden brown around the edges and the strawberries are soft and slightly caramelized.
- Cool and Serve: Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps prevent the bottom from getting soggy. Slice and serve warm or at room temperature.
Easy Variations And Serving Ideas That Fit Real Life
This sweet sourdough strawberry focaccia is fantastic on its own, but there are many ways to customize it and serve it to make it even more special for any occasion.
For a kid-friendly twist, you can cut the focaccia into fun shapes with cookie cutters before baking (after dimpling and adding strawberries, if the shapes are simple). Drizzle with a simple glaze made from powdered sugar and a splash of milk or lemon juice after it cools for extra sweetness.
If you want to swap out the fruit, blueberries, raspberries, or even thinly sliced peaches would work beautifully. A sprinkle of lemon zest or a touch of vanilla extract in the dough can also enhance the fruit flavors. For a slightly different texture, you could add a handful of chopped nuts like almonds or pecans along with the strawberries.
This focaccia is wonderful for a casual brunch or breakfast spread. Serve it alongside scrambled eggs, bacon, and fresh fruit for a balanced meal. For an afternoon snack, it pairs perfectly with a cup of coffee or tea. You can also serve it as a light dessert, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also a great addition to a potluck or picnic, as it travels well and is easy to share.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have a few common pitfalls. Knowing what to watch out for will help you achieve perfect sweet sourdough strawberry focaccia every time.
One common mistake is overworking the dough when adding the flour. This can lead to a tough, dense focaccia instead of a light and airy one. Mix just until the flour is incorporated and a shaggy dough forms, then let the rest do its work.
Another issue can be not letting the dough rise enough during the second rest. If your focaccia doesn’t look puffy and hasn’t expanded by about 50%, it might be due to a cold kitchen or an inactive starter. Try placing the dough in a slightly warmer spot, like a sunny window or a turned-off oven with the light on, to encourage a better rise.
Adding too much moisture from the strawberries can also be a problem. If using frozen strawberries, make sure they are thoroughly thawed and drained to prevent the focaccia from becoming soggy in spots. Pat them dry with a paper towel if necessary.
Finally, overbaking can dry out your focaccia. Keep an eye on it during the last few minutes of baking. It should be golden brown and the strawberries should be soft, but you don’t want it to become overly crispy or hard. A quick check with
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.
