About the Recipe
This strawberry focaccia is a delicious sweet treat. Either make into mini focaccias for lunchboxes or make it in one tray to share and enjoy.
Ingredients
Dough
500g (4 cups) strong bread flour
7g (2¼ tsp) instant yeast
5g (1 tsp) salt
60 g (4 tbsp) granulated sugar
375 ml (1½ cups) warm water
45 ml (3 tbsp) melted unsalted butter plus more for the pan
Topping
250–300g fresh strawberries chopped
2-3 tbsp brown sugar
1 tbsp balsamic vinegar (optional )
1 tsp vanilla extract
A few sprigs fresh rosemary (optional, but delicious)
50ml melted unsalted butter
Preparation
Step 1
In warm water add olive oil, flour, yeast, sugar and salt. Stir until it forms a sticky dough.
Step 2
Knead the dough for 2-4 minutes until smooth and elastic. Place in an oiled bowl, cover and after 20 minutes fold the dough a few times, Cover and leave. Repeat two more times.
Step 3
Chop and toss the strawberries in with the sugar, vanilla and balsamic vinegar (optional). Let it sit for 10-15 minutes.
Step 4
Preheat the oven to 220 degrees C (425 degrees F). I made mini individual focaccias which are great for lunch boxes but you can use a whole tin. If you are making mini focaccias, melt the butter, take a small ball of dough and dip it in the butter then place on a tray until you have used all of the dough. Oil your fingertips and press deep dimples into the dough. Arrange the strawberries over the surface, pressing some gently into the dough.
Step 5
Spoon over any juices and sprinkle with coarse sugar and rosemary, if using. Finish with a light drizzle of olive oil and bake for 22-28 minutes until golden brown and cooked through.
Step 6
Cool for at least 15 minutes before covering in cinnamon sugar. Take each mini focaccia and roll them in the sugar well. If using one tray to make a large focaccia, add the strawberries as with the mini focaccias and sprinkle with sugar. Enjoy!