Description
This Strawberry Lemonade Sourdough Focaccia is a vibrant twist on classic focaccia bread, featuring a tangy strawberry lemonade base, sweet strawberry jam swirl, and a drizzle of strawberry lemonade glaze. The result is a soft, airy bread with bursts of strawberry flavor and a hint of citrus, perfect for breakfast, brunch, or a sweet snack.
Ingredients
Units
Scale
Dough
- 400 grams (1 3/4 cups) strawberry lemonade
- 150 grams (1/2 cup + 2 Tbsp) active sourdough starter
- 10 grams (1 1/2 tsp) salt
- 500 grams (3 2/3 cups) bread flour
- Zest of 1 lemon
Mix-ins
- 80 grams (1/2 cup) diced strawberries
- 140 grams (1/2 cup) strawberry jam
Butter
- 56 grams (4 Tbsp) butter, divided
Glaze
- 120 grams (1 cup) powdered sugar
- 30 grams (2 Tbsp) strawberry lemonade
Instructions
- Mix the Dough: In a large bowl or straight-edge container, combine the strawberry lemonade, lemon zest, active sourdough starter, and salt. Stir with a dough whisk until the starter is dissolved. Add the bread flour and mix until a shaggy dough forms. Cover and let rest for 30 minutes in a warm spot.
- Stretch and Fold: Perform 2–3 sets of stretch and folds to develop gluten, resting at least 30 minutes between each. Add diced strawberries during the first set. To stretch and fold, grab one side of the dough with a damp hand, gently lift it, and fold it over itself. Rotate the bowl 90 degrees between folds, completing four folds per set.
- Bulk Fermentation: Allow the dough to rise until increased by about 50% in volume, and bubbles appear at the sides—typically about 5 hours at mid-70°F.
- Shape and Assemble: Pour 2 tablespoons of melted butter into a greased 9×13-inch pan. Add the dough, coating both sides with butter. Gently spread out the dough. Spread the strawberry jam evenly over the surface, then fold the dough in half.
- Second Rise: Cover the pan and let the dough rise for 1 to 2 hours in a warm place, until puffy and well-risen.
- Bake: Preheat the oven to 425°F (218°C). Melt the remaining 2 tablespoons of butter and drizzle over the dough. Dimple the dough all over with your fingers. Bake for 27–30 minutes until golden brown.
- Prepare Glaze: While the focaccia bakes, whisk together the powdered sugar and strawberry lemonade for the glaze. If the glaze is too thick, add an additional tablespoon of lemonade to reach desired consistency.
- Finish and Serve: Remove baked focaccia from the pan and transfer to a cooling rack. Let cool slightly before slicing. Drizzle the glaze over warm focaccia before serving.
Notes
- You can use any brand or flavor of strawberry lemonade; Simply Lemonade with Strawberry was used here.
- If using frozen strawberries, thaw completely before adding to the dough. Freeze-dried strawberries may be used as a substitute.
- Let the dough rise fully and get puffy; under-proofing will result in dense focaccia.
- For faster rising, place the dough in a warmer spot and use warm ingredients.
- To make ahead, let it finish the first rise, assemble in the pan, and then refrigerate covered overnight. In the morning, allow to rise if needed, then bake straight from the fridge if puffy.
- Using a straight-edge container helps you easily monitor dough rise.
Nutrition
- Serving Size: 1 piece (1/12 of recipe)
- Calories: approx. 270
- Sugar: 13g
- Sodium: 340mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 12mg
