Strawberry Focaccia

5 from 1 vote

Strawberry focaccia with maple-balsamic onions balances sweet fruit, savory onions, and sea-salty crunch. Each bite is golden and herby — perfect for brunch or summer snacking.

Prep Time25

Cook Time20

Rise/Rest Time1 30

Total Time2 15

Course: Bread

Cuisine: Italian

Keyword: focaccia loaf

Servings: servings

Author: Stephanie Wise

Ingredients

2 ¼ teaspoons active dry yeast
1 cup warm water
1 teaspoon honey
2 ½ cups all purpose flour plus more as needed
1 teaspoon kosher salt
¼ cup plus 5 tablespoons olive oil divided
1 sweet onion medium, quartered and thinly sliced
2 ½ teaspoons balsamic vinegar
1 ½ teaspoons maple syrup
1 cup strawberries hulled and sliced lengthwise into ⅛-inch pieces
8-10 fresh basil leaves chopped or slice chiffonade style
coarse sea salt for sprinkling
goat cheese for sprinkling (optional)

Instructions

In a bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until bubbly.
Whisk flour and salt in a stand mixer bowl. Stir ¼ cup olive oil into yeast mixture, then add to flour. Mix until combined.
Knead with dough hook on medium speed 7 minutes, adding flour 1 tablespoon at a time if needed. Dough should be smooth and slightly sticky.
Place in oiled bowl, cover, and rise until doubled, about 1 hour.
Press dough into an oiled 9×13-inch baking sheet. Dimple surface and brush with 2 tablespoons olive oil. Rest 30 minutes.
Preheat the oven to 450°F.
Caramelize onions in olive oil over medium heat for about 20 minutes. Stir in balsamic and maple syrup; cook 2 minutes more.
Press strawberries into dough. Top with onions, basil, remaining olive oil, and sea salt.
Bake for 20 minutes until golden. Cool 5 minutes before slicing. Add goat cheese if desired.

Notes

Yield: 8 appetizer servings or 4 meal-sized servings
Storage: Store at room temperature 2 days or freeze 1 month.
Technique: Dough should feel slightly sticky but not tacky for best crumb.

Nutrition