Strawberry Basil Focaccia
User Reviews
5
Strawberry Basil Focaccia
Description
Strawberry Basil Focaccia begins with a yeast-leavened dough that is enriched with olive oil for a soft, silky texture. After a first rise, the dough is transferred to an oiled sheet pan, dimpled with finger marks to form characteristic focaccia indentations, and left to rise again. The topping features thinly sliced sweet onions cooked with butter, then combined with fresh strawberries, basil, and a drizzle of balsamic vinegar. The combination of the sweet-tart strawberries with aromatic basil and caramelized onions creates a layered flavor profile uncommon in traditional focaccia breads.
The focaccia itself has a tender crumb contrasted by the fresh and juicy strawberries and herbaceous basil. The use of flaked salt sprinkled on top enhances the flavors and adds a pleasant crunch. It works well served as a snack, side dish, or for sharing at gatherings where guests can experience an alternative take on focaccia.
Caramelizing the onions ahead ensures they develop a deep sweetness that complements the strawberries without overpowering them. The dough can be adjusted slightly if too sticky by adding flour during kneading to achieve a smooth texture. Warm rising spots help achieve a good dough rise, and light oiling prevents sticking while aiding crust crispness. This focusing on proper dough handling is key to a successful focaccia outcome.
Ingredients
- 1 3/4 cups water warm
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour plus more for workspace
- 1 tablespoon kosher salt plus more for sprinkling
- 1 cup extra virgin olive oil
- 2 tablespoons butter unsalted
- 1 sweet onion thinly sliced, large
- salt
- black pepper
- 2 tablespoons balsamic vinegar
- 1 ½ cups strawberries sliced
- flaked salt for sprinkling
- 1 basil thinly sliced or torn, big handful of leaves
Instructions
- In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
- In the bowl of your stand mixer, add the flour, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
- Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
- After it's doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it's going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another hour.
- While it’s doing the second rise, heat a large skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt. Cook for 10 minutes, stirring often, until softened. Stir in the balsamic vinegar. Cook for another 10 to 15 minutes, until caramely.
- Preheat the oven to 425 degrees F. Uncover the pan and cover the bread with the caramelized onions and thinly sliced strawberries. Sprinkle with a pinch of flaked salt. Drizzle with olive oil. Bake the bread for 15 to 20 minutes, until it's golden and toasty. Remove from the oven and let it cool. Top with fresh sliced basil and cut into pieces. Serve!
- You can make this ahead of time and slice right before serving. You can reheat in a low temp oven (like 250) for a few minutes before eating.
Notes
- Caramelize the thinly sliced onions slowly in butter for the best flavor contrast with the strawberries.
- Ensure the dough is silky but not too sticky; add flour sparingly if needed during kneading.
- Use warm water to activate the yeast properly and allow dough to rise in a warm spot for a fluffy texture.
- Pressing finger indentations in the dough before the second rise helps achieve the traditional focaccia appearance and texture.
- Sprinkling flaked salt on top before baking enhances the flavor balance between sweet toppings and bread.
User Reviews
Overall Rating
5
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