Discover the tangy sweetness of Strawberry Lemonade Sourdough Focaccia, a refreshing twist perfect for summer baking and snacking. This unique focaccia combines the bright, zesty flavors of lemonade and the natural sweetness of ripe strawberries with the tangy depth of sourdough, creating a vibrant and flavorful bread that’s unlike any other. Whether you’re new to sourdough or a seasoned baker looking for something fresh, this recipe will delight your taste buds and become a staple in your kitchen.

Why You’ll Love This Recipe

Bright and Refreshing Flavor: The combination of strawberries and lemonade zest brings a sunny, uplifting taste that feels like summer in every bite.
Unique Sourdough Twist: Incorporating natural sourdough fermentation adds a delightful tang that perfectly balances the sweetness.
Versatile and Fun to Bake: This focaccia works as a sweet snack, breakfast treat, or a light dessert, making it ideal for any occasion.
Easy to Customize: You can easily adapt the recipe with seasonal fruits or different herbs for endless variations.
A Feast for the Eyes: Its beautiful pinkish hue and glistening toppings make it a stunning centerpiece for your table.

Ingredients You’ll Need

This recipe relies on simple but carefully chosen ingredients that bring out the perfect flavor, texture, and color. Each component is essential for creating the soft crumb and tangy-sweet filling that define Strawberry Lemonade Sourdough Focaccia.

Sourdough Starter: The foundation for that signature tang and airy texture, use an active and bubbly starter for best results.
All-Purpose Flour: Provides structure and helps achieve soft, chewy bread with just the right amount of density.
Fresh Strawberries: Pick ripe, juicy strawberries for natural sweetness and vibrant color infusion.
Lemon Zest and Juice: Adds bright acidity and aromatic oils that enhance both flavor and freshness.
Olive Oil: Keeps the focaccia moist and creates that beloved crispy crust.
Honey or Sugar: A touch of sweetness to balance the lemon’s tartness and encourage caramelization.
Sea Salt: Enhances overall flavors and provides contrast to the sweetness.
Water: Essential for activating the sourdough starter and hydrating the dough.

Variations for Strawberry Lemonade Sourdough Focaccia

This recipe is wonderfully flexible. Feel free to experiment with ingredients, swap out flavors, or tweak it to suit your dietary needs or seasonal availability. Here’s how you can make it your own.

Berry Mix: Replace strawberries with raspberries, blueberries, or blackberries for a mixed-berry lemonade focaccia.
Herb Infusion: Add fresh thyme or basil paired with strawberries for an herbal note that complements the lemon zest beautifully.
Gluten-Free Option: Use a gluten-free sourdough starter and flour blend for a gluten-free version without sacrificing flavor.
Vegan Version: Substitute honey with maple syrup or agave nectar to keep it fully plant-based.
Citrus Twist: Integrate orange or lime zest alongside lemon for a more complex citrus profile.

Why Strawberry Lemonade Sourdough Focaccia Is a Must-Try

How to Make Strawberry Lemonade Sourdough Focaccia

Step 1: Prepare Your Starter

Ensure your sourdough starter is active and bubbly by feeding it 6-8 hours before starting the recipe; this vitality is key to a good rise and flavor depth.

Step 2: Mix the Dough

In a large bowl, combine the sourdough starter, flour, water, lemon zest, and lemon juice. Mix thoroughly until all ingredients are incorporated, forming a sticky but workable dough.

Step 3: First Rise

Cover the bowl with a damp cloth and let the dough rest at room temperature for 3-4 hours. This bulk fermentation allows natural fermentation to develop flavor and structure.

Step 4: Prepare Strawberries and Honey

While the dough rises, hull and slice fresh strawberries. In a small bowl, mix honey and a splash of lemon juice to brush over the fruit later.

Step 5: Shape and Score

Turn the dough onto an oiled baking tray. Gently stretch it out with your fingers, then press sliced strawberries evenly across the surface. Drizzle the honey-lemon glaze and sprinkle sea salt before letting it rest again for 30 minutes.

Step 6: Bake to Perfection

Preheat your oven to 425°F (220°C) and bake the focaccia for 20-25 minutes until golden and fragrant. Remove and let cool slightly before slicing.

Pro Tips for Making Strawberry Lemonade Sourdough Focaccia

Active Starter Is Key: Always use a well-fed starter for the best rise and flavor complexity.
Handle Dough Gently: Avoid over-kneading to keep the focaccia light and airy.
Use Fresh Citrus Zest: Grate lemon zest just before mixing to capture maximum aromatic oils.
Don’t Skip the Olive Oil: It not only boosts flavor but also helps create the signature focaccia crust.
Watch the Bake Time: Keep an eye on color—overbaking can dry out the bread and dull fruit flavors.

How to Serve Strawberry Lemonade Sourdough Focaccia

Garnishes

Top slices with fresh mint leaves or a light dusting of powdered sugar for an elegant, fresh finish that enhances the natural strawberry and lemon notes.

Side Dishes

Pair this focaccia with creamy ricotta or a mild goat cheese spread to complement its tangy sweetness, or enjoy alongside a crisp green salad for a balanced meal.

Creative Ways to Present

Turn it into a build-your-own mini sandwich station with fresh herbs, soft cheeses, and sliced fruit for gatherings, or cut into bite-sized squares and serve as a colorful appetizer.

Make Ahead and Storage

Storing Leftovers

Keep your focaccia fresh by storing it in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days.

Freezing

For longer storage, freeze the focaccia wrapped in foil and plastic wrap; it stays fresh for up to 3 months and thaws quickly at room temperature.

Reheating

Reheat slices in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes to revive the crisp crust and warm the strawberries slightly.

FAQs

Can I use store-bought sourdough starter for this recipe?

Yes, as long as your starter is active and bubbly, store-bought or homemade starters will work perfectly in Strawberry Lemonade Sourdough Focaccia.

How ripe should the strawberries be?

Choose strawberries that are ripe but firm to avoid excess moisture that could make the focaccia soggy.

Is this recipe suitable for gluten-free diets?

The traditional recipe uses wheat flour, but you can substitute with gluten-free sourdough starter and flour blends to adapt it.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate during the bulk fermentation to develop flavor slowly, then bake the next day.

What if I don’t have fresh lemons?

Fresh lemon juice and zest provide the best flavor, but in a pinch, bottled lemon juice and lemon extract can be used with slightly less intensity.

Final Thoughts

Strawberry Lemonade Sourdough Focaccia is one of those magical recipes that brings joy with every bite—combining the timeless charm of sourdough with the lively sweetness and zest of summer fruits. It’s perfect whether you’re warming up a cozy kitchen or sharing with friends on a sunny afternoon. Give it a try and watch this colorful, delicious focaccia become a fast favorite in your baking repertoire.

Strawberry Lemonade Sourdough Focaccia

Print Recipe

Strawberry Lemonade Sourdough Focaccia is a vibrant, tangy-sweet summer bread combining the natural tang of sourdough with fresh strawberries and bright lemon zest. Perfect as a snack, breakfast, or light dessert, this focaccia offers a unique twist with its soft crumb, crispy olive oil crust, and refreshing fruity flavors that delight your taste buds and brighten any table.

Author: Mary
Prep Time: 10 minutes (plus 6-8 hours to feed starter and 3-4 hours first rise)
Cook Time: 20-25 minutes
Total Time: 4 hours 35 minutes (excluding starter feeding time)
Yield: 1 large focaccia (approx. 8 servings)
Category: Appetizers
Method: Baking
Cuisine: Fusion
Diet: Gluten Free (if using gluten-free starter and flour)

Ingredients

Sourdough & Dough Ingredients

Active sourdough starter – 150g (well-fed and bubbly)
All-purpose flour – 400g
Water – 275ml (lukewarm)
Lemon zest – Zest of 1 large lemon
Lemon juice – 2 tbsp (freshly squeezed)

Toppings and Flavorings

Fresh strawberries – 200g (hulled and sliced)
Honey or sugar – 2 tbsp (honey recommended)
Olive oil – 3 tbsp (plus extra for greasing)
Sea salt – 1 tsp (for sprinkling)

Instructions

Prepare Your Starter: Ensure your sourdough starter is active and bubbly by feeding it 6-8 hours before starting the recipe; this vitality is key to a good rise and flavor depth.
Mix the Dough: In a large bowl, combine the sourdough starter, all-purpose flour, water, lemon zest, and lemon juice. Mix thoroughly until all ingredients are incorporated, forming a sticky but workable dough.
First Rise: Cover the bowl with a damp cloth and let the dough rest at room temperature for 3-4 hours to allow natural fermentation to develop flavor and structure.
Prepare Strawberries and Honey: While the dough rises, hull and slice fresh strawberries. In a small bowl, mix honey and a splash of lemon juice to create a glaze for the fruit.
Shape and Score: Turn the dough onto an oiled baking tray. Gently stretch it out with your fingers, then press sliced strawberries evenly across the surface. Drizzle the honey-lemon glaze and sprinkle sea salt on top. Let it rest again for 30 minutes.
Bake to Perfection: Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden and fragrant. Remove from the oven and let it cool slightly before slicing.

Notes

Use a well-fed and active sourdough starter for the best rise and flavor complexity.
Handle dough gently to maintain a light and airy texture; avoid over-kneading.
Grate lemon zest just before mixing to preserve aromatic oils and freshness.
Do not skip olive oil; it creates the signature crispy focaccia crust and adds flavor.
Watch baking time carefully to prevent drying out the bread or dulling the fruit flavors.

Nutrition

Serving Size: 1 slice (1/8 of the focaccia)
Calories: 180 kcal
Sugar: 7 g
Sodium: 200 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: sourdough, focaccia, strawberry, lemonade, lemon zest, summer baking, sweet bread, gluten-free option, berry bread, tangy bread