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
Units
Scale
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
