Strawberry Lemonade Sourdough Focaccia Recipe

Soft, airy focaccia gets a summery twist in this Strawberry Lemonade Sourdough Focaccia recipe. The dough soaks up fresh strawberry lemonade for a subtle citrusy sweetness, bright lemon zest perfumes every slice, and tangy sourdough starter keeps things light and complex. Juicy, diced strawberries add pops of fruitiness throughout, while pockets of strawberry jam deliver delightful bursts of jammy goodness. A simple, zippy glaze tops it all off, making this bread just as perfect for brunches as it is for an afternoon snack. Despite its impressive flavors and gorgeous presentation, this focaccia comes together with minimal effort and is surprisingly forgiving—ideal for anyone looking to wow with something unique, even on the busiest days.

Ingredients You’ll Need

All the magic happens with everyday ingredients, each bringing something special:

• Strawberry Lemonade: Adds both liquid and bright flavor; use your favorite brand or homemade for a personal touch.
• Active Sourdough Starter: Leavens and flavors the dough; make sure it’s bubbly and active for best results.
• Salt: Balances sweetness and sharpens all the bright, fruity flavors.
• Bread Flour: Provides the structure and chew you want in focaccia; don’t swap for all-purpose unless you’re in a pinch.
• Lemon Zest: Grates pure sunshine into every bite—don’t skip this!
• Diced Strawberries: Fresh pops of berry flavor throughout; frozen or freeze-dried work too (thaw/drain first if using frozen!).
• Strawberry Jam: Hidden inside for sweet, gooey pockets—paradise!
• Butter: Used for both the pan and the top, ensuring a golden, flavorful crust.
• Powdered Sugar: For the glaze; keeps it smooth and sweet.
• Extra Strawberry Lemonade (for glaze): Ties the whole berry-lemon theme together, making the glaze zingy and pink.

Tip: You can use any lemonade you love, or even swap in raspberry or blackberry lemonade for a fun twist.

Variations

There are so many creative ways to riff on this focaccia:

• Berry Mix: Add raspberries, blueberries, or blackberries for a mixed-berry twist.
• Citrus Swap: Use orange zest instead of lemon for a slightly different aroma.
• Jam Flavors: Try raspberry, blackberry, or even apricot jam for new flavor zones.
• Glaze Options: A vanilla glaze, or skipping glaze entirely for something less sweet works beautifully.
• Herb-Infused: Add a pinch of fresh thyme or basil to the dough for a garden-inspired edge.

How to Make Strawberry Lemonade Sourdough Focaccia

Step 1: Mix the Dough

In a mixing bowl or straight-edged container, blend together the strawberry lemonade, lemon zest, bubbly sourdough starter, and salt. Whisk until the starter dissolves—it should look creamy and smooth.

Add the bread flour, and mix until a shaggy, sticky dough forms. Don’t worry about getting everything perfectly smooth here; rustic is the way to go! Cover and let rest in a warm spot for about 30 minutes.

Step 2: Stretch and Fold

Over the next 1-2 hours, perform 2-3 sets of stretch and folds, resting at least 30 minutes between each set. Add the diced strawberries during the first round. To stretch and fold: with damp hands, gently pull up one side of the dough, fold it over itself, rotate the bowl, and repeat until you’ve gone full circle. This develops the dough’s gluten for the signature focaccia texture.

Step 3: Bulk Fermentation

Let the dough bulk ferment, rising in a warm spot, until it has expanded by about 50%. Look for jiggle and bubbles around the sides—it should be lively, not dense. This first rise typically takes about 5 hours if your kitchen is in the mid-70s °F.

Step 4: Shaping, Jam, and Second Rise

Grease a 9×13-inch pan with 2 tablespoons of melted butter. Add the dough, turning it to coat both sides. Gently stretch it to fill the pan, then spread the strawberry jam over the top. Fold the dough in half (like closing a book). Cover and proof another 1-2 hours until puffy and risen.

Step 5: Dimpling and Baking

Melt the remaining butter and brush it over the surface. Use your fingertips to dimple the dough all over. This step gives focaccia its unmistakable look and helps pockets of jam sink in deliciously.

Bake at 425°F for 27-30 minutes, or until golden and fragrant.

Step 6: Glaze and Serve

While the focaccia bakes, whisk powdered sugar with a splash of strawberry lemonade to make the glaze. Adjust consistency if needed (a bit more lemonade for a thinner glaze). Once the focaccia is out and slightly cooled on a rack, drizzle the glaze over the top, slice, and enjoy!

How to Serve

Strawberry Lemonade Sourdough Focaccia is more than just bread—it can be the centerpiece of a meal!

• With Brunch: Serve warm slices as part of any spread; pairs beautifully with eggs, bacon, and fruit salad.
• With Drinks: Amazing alongside a cup of hot tea, iced lemonade, or even a sparkly mimosa.
• Dessert: Serve with whipped cream or vanilla ice cream and a few extra berries.
• As a Snack: Satisfying on its own, especially as an afternoon pick-me-up.

If you like, finish with a sprinkle of extra lemon zest or a dash of sea salt on the glaze for a bakery-fancy vibe.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover focaccia in an airtight container at room temperature for about 2 days. It stays remarkably soft, thanks to the jam and fruit.

Freezing

Wrap individual slices tightly, then place in a freezer bag. Focaccia freezes brilliantly for up to 2 months. Thaw at room temp or toast in a low oven for a quick treat.

Reheating

To refresh, warm slices in a 300°F oven for 5-10 minutes. The glaze will remelt a bit, and the bread comes out plush and aromatic. Avoid the microwave for best texture.

FAQs

Final Thoughts

Strawberry Lemonade Sourdough Focaccia brings playful, unexpected brightness to the beloved world of homemade bread. It’s just as at home at a festive brunch as it is at a cozy coffee break. With only a handful of accessible ingredients and a low-stress method, this recipe proves how inviting—and exciting—sourdough baking can be. Don’t hesitate: gather those strawberries and get baking! You’ll fall in love with every sweet, tangy, jammy bite.

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