Imagine a focaccia with a unique sweet twist—soft, pillowy, and rich with the essence of strawberry lemonade, bright lemon zest, pops of real strawberries, and a glossy glaze that tastes as delightful as it sounds. This Strawberry Lemonade Sourdough Focaccia is a stunning combination of sweet and tangy flavors, all wrapped up in a beautifully textured bread. Whether it’s for breakfast, brunch, dessert… or heck, even a snack, this unique bake will steal the spotlight. Don’t let the sourdough scare you—it’s easier than it sounds and so worth it!
Why You’ll Love This Recipe
- Sweet with a Zesty Twist: The flavors of strawberry lemonade and lemon zest bring brightness to every bite.
- Unique but Simple: Sourdough bread gets a fun, sweet makeover with easy-to-follow steps.
- Soft Texture with Fruity Delights: From the tender dough to the bursts of real strawberries, it’s a texture journey you’ll love.
- Perfect for Any Occasion: Whether for brunch, dessert, or a thoughtful gift, this focaccia fits every mood.
- Make-Ahead Friendly: You can prep the dough ahead of time, making it flexible for your schedule.
Ingredients You’ll Need
Here’s what makes this recipe shine. Gather these, and you’re good to go:
- Strawberry Lemonade: Adds a sweet and tangy essence to the dough and glaze. If you want a more lemon-forward flavor, you could mix in fresh lemon juice.
- Active Sourdough Starter: The magic ingredient for making that fluffy sourdough base. Ensure your starter is bubbly and active for the best rise.
- Salt: Enhances overall flavor balance; don’t skip it.
- Bread Flour: Achieves the perfect chewy texture. If you’re in a pinch, all-purpose flour will work, but bread flour is ideal.
- Lemon Zest: That fresh citrusy pop you’ll take into every bite.
- Diced Strawberries: Fresh strawberries bring bursts of fruity goodness. If using frozen, thaw them first!
- Strawberry Jam: A sweet layer folded into the dough for that extra flavor hit.
- Butter: Adds richness to the dough’s surface and helps caramelize the edges while baking.
- Powdered Sugar: The base for the glaze, which tops everything off with silky sweetness.
Tip: To really let the fruit shine, go for high-quality strawberry jam or even homemade if you have the time.
Variations
Want to tweak the recipe to fit your flavor dreams? Let’s play!
- Change the Fruit: Swap strawberries with blueberries, raspberries, or even peaches—get creative!
- Citrus Options: Use lime or orange zest for a unique zing.
- Jam Flavors: Try apricot, raspberry, or mango jam for an entirely different flavor experience.
- Make it Savory: Skip the glaze and jam, and add fresh herbs like rosemary or thyme for an herby sourdough focaccia.
How to Make Strawberry Lemonade Sourdough Focaccia
Follow these easy steps for perfectly puffed, fruity focaccia magic!
Step 1: Mix the Dough
In a bowl or straight container, stir together the strawberry lemonade, lemon zest, active starter, and salt until the starter dissolves. Add the bread flour and mix until it forms a rough dough. Cover and let it rest for 30 minutes.
Step 2: Stretch and Fold
Perform 2-3 sets of stretch-and-folds to build the dough’s structure. During the first set, gently incorporate the diced strawberries. To stretch and fold, pull one side of the dough, fold it over itself, and rotate. Repeat for the other sides. Let the dough rest between sets for 30 minutes.
Step 3: Bulk Fermentation
Let the dough rise in your container until it’s about 50% bigger, jiggly, and bubbly on the edges. At around 75°F, this should take around 5 hours.
Step 4: Assemble in the Pan
Grease a 9×13 pan with melted butter (2 tablespoons) and add the dough. Coat both sides in the butter, then gently stretch the dough out. Spread the jam across the top and fold the dough in half, trapping the jam inside. Cover and let it rise for another 1-2 hours until puffy.
Step 5: Dimple and Bake
Melt the remaining butter and drizzle it over the risen dough. Use your fingers to dimple the surface and create those classic focaccia pockets. Bake at 425°F for 27-30 minutes until golden brown and fragrant.
Step 6: Make the Glaze
While it bakes, whisk powdered sugar with strawberry lemonade. Add extra lemonade if it’s too thick.
Step 7: Cool and Glaze
Once baked, transfer the focaccia to a cooling rack. After a few minutes, drizzle the glaze generously. Slice, serve, and watch everyone swoon!
Pro Tips for Making the Recipe
- Active Starter: Make sure your sourdough starter is peaking with activity—this is key for that fluffy texture.
- Dough Texture: If your dough feels dry or stiff, add a splash of water. Wet dough = airy bread!
- Be Patient: Sourdough thrives when you give it time to rise properly. A well-risen dough will reward you with the best texture.
- Room Temperature Ingredients: This speeds up fermentation and ensures smooth mixing.
How to Serve
This sweet focaccia pairs perfectly with a variety of delights:
Simple Serve:
Enjoy a slice as-is with a coffee or tea. Its sweetness needs no accompaniment.
Brunch Star:
Serve alongside a fruit salad, eggs, or even whipped ricotta for an elevated brunch plate.
Dessert Dream:
Turn it into dessert by pairing with whipped cream or a dollop of mascarpone.
Afternoon Snack:
Toast up leftovers lightly, spread some extra jam on top, and enjoy!
Make Ahead and Storage
Storing Leftovers
Store focaccia in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Freezing
Wrap cooled focaccia tightly in plastic wrap, then foil. It’ll stay fresh in the freezer for up to 3 months. Thaw at room temp before reheating.
Reheating
Reheat in a 350°F oven for 5-7 minutes or microwave individual slices for 15-20 seconds.
FAQs
1. Can I use frozen strawberries?
Absolutely! Just make sure they are thawed and patted dry to prevent excess moisture in the dough.
2. My dough isn’t rising. What did I do wrong?
This could be due to an underactive sourdough starter or a cool kitchen temperature. Move the dough to a warmer spot or ensure your starter is bubbly and fresh.
3. Can I make this recipe without sourdough starter?
Yes! You can substitute with instant yeast, but you’ll lose the slight tangy flavor sourdough offers.
4. How do I know when my focaccia is fully baked?
Check the bottom of the focaccia—if it’s golden and firm, it’s ready! It should also sound hollow when tapped.
Final Thoughts
This Strawberry Lemonade Sourdough Focaccia is like sunshine baked into bread form! Whether you’re a sourdough enthusiast or a curious beginner, this recipe is a sweet adventure worth taking. The balance of tangy lemonade, juicy strawberries, and buttery richness will have everyone raving about your baking skills. Try it once, and I have a feeling it’ll become your go-to treat. So roll up your sleeves and get baking—you won’t regret it!
Print
Strawberry Lemonade Sourdough Focaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 7 hours 45 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A beautifully tender and flavorful strawberry lemonade sourdough focaccia with a vibrant glaze. This delightful recipe combines the tangy zest of lemon, the sweetness of strawberries, and the soft chew of sourdough bread to create a unique and irresistible treat perfect for desserts or snacks.
Ingredients
Main Ingredients
- 400 grams strawberry lemonade (1 3/4 cups)
- 150 grams active sourdough starter (1/2 cup + 2 Tablespoons)
- 10 grams salt (1 1/2 teaspoons)
- 500 grams bread flour (3 2/3 cups)
- Zest of 1 lemon
- 80 grams diced strawberries (1/2 cup)
- 140 grams strawberry jam (1/2 cup)
- 56 grams butter, divided (4 Tablespoons)
Glaze
- 120 grams powdered sugar (1 cup)
- 30 grams strawberry lemonade (2 Tablespoons)
Instructions
- Mix the base ingredients: In a bowl or straight edge container, mix together the strawberry lemonade, lemon zest, active starter, and salt until the starter is dissolved with a dough whisk. Add the bread flour and mix until a shaggy dough is formed. Cover and let sit in a warm spot for about 30 minutes.
- Develop the gluten: Perform 2-3 sets of stretch and folds to develop the gluten in the dough with at least a 30-minute rest in between each set. Add the diced strawberries during the first set of stretch and folds. To stretch and fold, grab one side with a damp hand, gently shimmy the dough up, and fold it on itself. Repeat 3 more times, rotating the bowl 90 degrees each time.
- Bulk fermentation: Allow the dough to rise for bulk fermentation until it expands by 50% and is jiggly with bubbles forming around the bowl edges. At dough temperatures in the mid-70s°F, this first rise will take approximately 5 hours from mixing time.
- Prepare the dough for shaping: Add 2 Tablespoons of melted butter to a greased 9×13 pan. Place the focaccia dough in the pan and coat both sides with butter. Spread out the dough, spread the jam on top, and fold the dough in half.
- Final proof: Let the dough rise for another 1-2 hours, covered and in a warm spot, until it is puffy.
- Bake the focaccia: Melt the remaining 2 Tablespoons of butter and spread it on top of the dough. Dimple the dough with your fingers and bake in the oven at 425°F for 27-30 minutes.
- Prepare the glaze: While the focaccia is baking, whisk together the powdered sugar and strawberry lemonade to make a glaze. Adjust the glaze consistency by adding another Tablespoon of strawberry lemonade if necessary.
- Cool and serve: After baking, transfer the focaccia to a cooling rack. Let it cool for a few minutes before slicing and enjoying.
Notes
- I used Simply Lemonade with Strawberry, but you can use whatever brand or flavor of lemonade you like.
- To use frozen strawberries, let them thaw completely before adding them to the dough, or substitute with freeze-dried strawberries.
- Ensure the dough gets puffy and rises fully. Baking it too early will result in denser focaccia.
- To speed up the process, use warm ingredients in the dough or let it rise in a warmer spot.
- For next-day baking, complete the first rise, prepare the dough in a 9×13 inch pan, and let it sit out for 30 minutes to 1 hour before refrigerating covered. In the morning, bake directly from the fridge or allow the dough to puff up further at room temperature before baking.
- For better visibility of the rise, use a straight-edge container to manage the 50% rise stage.
Nutrition
- Serving Size: 1 slice
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