Strawberry Lemonade Focaccia
Serves 10
120 mins prep
30 mins cook
720 mins Fermenting time
870 mins total
Strawberry lemonade focaccia is a delightful twist on the traditional focaccia combining sweet, tangy, and zesty flavors that make it perfect for spring and summer!
Lemonade glaze
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In the morning, feed your sourdough starter.
In the afternoon, when your sourdough starter has doubled in size and is light and bubbly, assemble your dough.
Dough assembly
In a large mixing bowl with a food scale, whisk together your starter, olive oil and water until your starter has dissolved and a milky liquid form.
Add in your flour and salt and mix until a shaggy dough forms.
Cover and let rest for 1 hour.
After resting, perform your first set of stretch and folds by pulling one side of the dough up and towards the middle, rotating the bowl each time until a semi smooth dough forms.
Cover and let rest for 30 minutes. Perform 2 – 4 more stretch and folds every 30 minutes to one hour apart.
After your last stretch and fold, cover with a damp tea towel or bowl cover and let rest on the counter overnight to bulk ferment. About 12 hours
In the morning
The next morning, your dough should have doubled in size.
Drizzle one tablespoon of olive oil into your baking dish. Transfer your dough directly into the pan.
Sprinkle half of the diced strawberries in the middle of the dough. Top with the zest of one lemon.
Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil and strawberries are tucked into the middle.
Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.
When your dough is ready to bake, preheat your oven to 450 degrees.
Sprinkle the other half of the strawberries, lemon zest and granulated sugar all over the top of the dough.
Use your fingers to create dimples all over the surface, pushing in the toppings as you go.
Bake at 450 degrees for 25 – 30 minutes until the top is brown and crispy and the bread is fully cooked.
Lemonade glaze
Mix together your powdered sugar and lemon juice until the glaze has reached your desired consistancy. I like the juice of 1 - 2 lemons in 1 cup of powdered sugar.
When your focaccia is finished, drizzle your lemonade glaze over the warm bread. Serve with some lemonade and enjoy!
