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Strawberry Lemonade Sourdough Focaccia

Strawberry Lemonade Sourdough Focaccia
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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.

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

  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.
  2. 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.
  3. 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.
  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 create a glaze for the fruit.
  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 on top. Let it rest again for 30 minutes.
  6. 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

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

Find it online: https://marysplate.com/strawberry-lemonade-sourdough-focaccia/