Easy Strawberry Focaccia Recipe – Perfect Sweet & Savory Bread

Imagine the aroma of freshly baked bread wafting through your kitchen, mingling with the sweet scent of ripe strawberries and a hint of rosemary. That’s exactly what you get with this Strawberry Focaccia. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. It’s the perfect balance of sweet and savory, making it ideal for brunch, a snack, or even dessert.

Focaccia is traditionally a savory bread, but adding strawberries gives it a unique twist. The first time I made this, it was for a summer picnic, and let me tell you, it disappeared faster than I could set it on the table! If you’re looking for a bread recipe that impresses both visually and flavor-wise, this is it.

Recipe Story/Background

The idea of mixing fruit with focaccia isn’t new, but it’s still delightfully unexpected. Focaccia originates from Italy, where it’s known for its fluffy yet slightly chewy texture and olive oil-kissed crust. While savory toppings like rosemary and olives are more common, fruit-topped focaccia has been popping up in bakeries as a sweet alternative.

For me, this recipe has a personal connection. Growing up, my summers were filled with strawberry picking trips. The smell of sun-warmed strawberries takes me right back to those carefree days. Combining my love for strawberries with the comfort of homemade bread felt like the perfect homage to those memories.

This version of focaccia is also highly versatile. It can be a decadent treat for a lazy weekend or a show-stopping centerpiece for a gathering. And let’s not forget how Instagram-worthy it is! That golden crust dotted with vibrant red strawberries and fresh green rosemary is pure art.

Ingredient Discussion

Key Ingredients

• Fresh Strawberries: Look for plump, red strawberries with no soft spots. If strawberries aren’t in season, you can use frozen ones, but make sure to thaw and drain them first.
• All-Purpose Flour: This is the foundation of the bread. You can substitute bread flour for a slightly chewier texture, but don’t use cake flour—it’s too soft.
• Olive Oil: A high-quality extra virgin olive oil will make a big difference. It adds richness to the dough and gives the crust its signature golden color.
• Honey: This adds a touch of sweetness to balance the savory elements. Maple syrup can work as a substitute if needed.
• Fresh Rosemary: The herbal notes of rosemary complement the strawberries beautifully. If you don’t have fresh rosemary, dried will do in a pinch, but fresh is definitely better.
• Yeast: Active dry yeast is what gives the bread its rise. Make sure your yeast is fresh and hasn’t expired!
• Flaky Sea Salt: This is sprinkled on top for texture and a burst of flavor. Maldon salt is my favorite.

For substitutions, if you’re gluten-free, try a 1:1 gluten-free baking flour. Vegan? Swap honey for agave nectar. And if strawberries aren’t your thing, other fruits like blueberries or peaches can work beautifully.

Equipment Needed

• Mixing Bowls: You’ll need at least two—one for the dough and one for proofing.
• Stand Mixer: Not essential but definitely helpful for kneading the dough. If you don’t have one, your hands will work just fine.
• Baking Pan: A 9×13-inch pan is the perfect size for this recipe. A cast iron skillet can also work for a rustic look.
• Pastry Brush: This is great for spreading olive oil evenly on the dough.
• Sharp Knife: You’ll need this for slicing the strawberries.

Pro tip: If you don’t have a pastry brush, you can use the back of a spoon to spread the olive oil.

Preparation Method

1. In a large mixing bowl, combine 2 ¼ tsp (7g) of active dry yeast with 1 ½ cups (360ml) of warm water and 1 tsp (5g) of honey. Let it sit for 5 minutes until frothy.
2. Add 4 cups (500g) of all-purpose flour, 1 tsp (5g) of salt, and ¼ cup (60ml) of olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes, or until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 1-2 hours or until it doubles in size.
5. Preheat your oven to 400°F (200°C). Grease your baking pan with olive oil.
6. Transfer the dough to the pan and gently stretch it to fit. Use your fingertips to poke dimples into the surface of the dough.
7. Arrange sliced strawberries (about 1 cup) on top of the dough. Sprinkle with chopped rosemary and a drizzle of olive oil.
8. Let the dough rest for another 20 minutes to puff up slightly.
9. Bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crisp.
10. Remove from the oven and sprinkle with flaky sea salt. Let it cool slightly before slicing.

Cooking Tips & Techniques

Getting the perfect focaccia is all about patience and attention to detail. Here are some tips:

• Make sure your water is warm, not hot, when activating the yeast. Too hot, and you’ll kill the yeast.
• If your dough is too sticky, add a little more flour, but be careful not to overdo it. Focaccia dough should be soft and slightly tacky.
• Don’t skip the second rise in the pan. It helps create those signature air pockets.
• For a crispier crust, bake the focaccia on the lower rack of your oven.
• Feel free to experiment with toppings! You can add thinly sliced onions or even a sprinkle of cheese for extra flavor.

Variations & Adaptations

• Seasonal Twist: Replace strawberries with figs or peaches during their peak season.
• Herb Swap: Use thyme or basil instead of rosemary for a different flavor profile.
• Vegan Option: Replace honey with maple syrup or agave nectar.
• Gluten-Free: Use a gluten-free flour blend, but be prepared for a slightly denser texture.

One variation I tried was adding a thin layer of cream cheese underneath the strawberries. It made the focaccia almost like a dessert pizza—absolutely divine!

Serving & Storage Suggestions

This Strawberry Focaccia is best served warm, straight from the oven. Pair it with a drizzle of balsamic glaze or a dollop of whipped cream for a sweet twist. For a savory option, serve alongside a charcuterie board or a light salad.

To store, wrap the focaccia tightly in plastic wrap and keep it at room temperature for up to 2 days. For longer storage, freeze individual slices and reheat them in the oven at 350°F (175°C) until warm.

Nutritional Information & Benefits

One slice of this focaccia (based on 12 servings) has approximately:

• Calories: 180
• Carbohydrates: 28g
• Protein: 4g
• Fat: 6g

Strawberries are rich in Vitamin C and antioxidants, while olive oil provides heart-healthy fats. Just keep in mind that it’s still bread, so enjoy it as part of a balanced diet!

Conclusion

This Strawberry Focaccia is everything you didn’t know you needed in a bread—sweet, savory, and stunning to serve. It’s easy enough for a weekend baking project but fancy enough to wow your guests.

I hope you give this recipe a try and make it your own. Let me know in the comments how it turned out, and don’t forget to share your photos on social media. Happy baking!

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