Description
Strawberry Lemonade Sourdough Focaccia offers a unique bread experience combining the tangy depth of sourdough with the fresh sweetness of strawberries and the zesty brightness of lemonade. Perfectly balancing sweet and savory flavors with a light, airy texture and colorful appearance, this focaccia is ideal for brunch, snacks, or as a beautiful accompaniment to salads.
Ingredients
Scale
Dough Ingredients
- 150g active sourdough starter
- 350g all-purpose flour
- 250ml filtered water
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tsp sea salt
Filling & Flavor
- 150g fresh strawberries, diced
- 1 tbsp honey or agave syrup (optional)
Instructions
- Prepare the Sourdough Starter: Feed your sourdough starter to ensure it is bubbly and active, aiming for peak activity to achieve the best rise and flavor in the focaccia.
- Mix the Dough: In a large bowl, combine the sourdough starter, filtered water, and all-purpose flour. Stir until just combined, then let rest for 30 minutes to 1 hour to allow hydration and start gluten development.
- Add Lemon and Strawberries: Gently fold in lemon zest and lemon juice into the dough. Carefully fold in the diced fresh strawberries without crushing them to keep their flavor distinct.
- Bulk Fermentation: Cover the dough and ferment at room temperature for 4 to 6 hours, performing gentle stretch-and-folds every 30 minutes during the first 2 hours to build dough strength.
- Shape and Second Rise: Transfer the dough to a well-oiled baking sheet, pressing it evenly with fingers. Drizzle olive oil on top, sprinkle sea salt, and let rest for 1 to 2 hours until puffed.
- Bake: Preheat oven to 450°F (230°C). Bake focaccia for 20 to 25 minutes until golden brown and crisp on top. Let cool slightly before slicing and serving.
Notes
- Use fresh, ripe strawberries for the best flavor and juiciness.
- Fold in strawberries gently to maintain their texture and freshness.
- Hydrate the dough well for a softer, more open crumb.
- Adjust lemon juice gradually to balance acidity with sweetness.
- Use a heavy baking sheet or baking stone for even heat and a crispier crust.
- Prep Time: 1 hour (including starter feeding and dough resting)
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8 of focaccia)
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg