Don’t be intimidated. This is an easy-to-make Balsamic Marinated Strawberry Focaccia recipe. All you have to do is follow Anna Franklin’s instructions and a lovely focaccia studded with balsamic-marinated strawberries will be the result. The bread pairs beautifully with our Pink Radicchio Salad that comes with a bitter bite. To further the depths of flavor here, you might mix up some cream cheese with a teaspoon of sumac, a sprinkle of salt, and a generous drizzle of honey so that you can slather the focaccia to your heart’s content.

What Makes Focaccia Bread Different?

What sets focaccia apart from other breads is that the recipe infuses your bread dough with olive oil. Unlike other breads, focaccia uses a generous amount of olive oil both in the dough and on top, which gives its signature light, airy texture with a golden crust. Focaccia also comes with a dimpled surface that you press with your fingertips. These dimples hold oil, herbs, and toppings like rosemary or salt so that you get all the ingredients in one bite.

Balsamic Marinated Strawberry Focaccia

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• Author: Anna Franklin

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Description

A loaf perfect for summer picnics.

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Ingredients

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• 4 cups (512g) all-purpose flour
• 2 to 3 tsp (10 to 15g) kosher salt
• 2 tsp (8g) instant yeast
• 2 cups (455g) lukewarm water
• Butter for greasing
• 4 tbsp olive oil, divided
• Flaky sea salt, such as Maldon
• 1 to 2 tsp whole rosemary leaves
• 1 to 2 sprigs thyme
• Handful of fresh basil leaves
• 2 cups halved strawberries
• 3 tbsp balsamic vinegar
• 1 tbsp sugar

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Instructions

1. Mix together the halved strawberries, balsamic vinegar, and sugar. Let this marinate for an hour. You don’t want this to marinate too long, or your strawberries will get a bit too soft. Strain off the liquid and discard.
2. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
3. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, 8 to 10 times.
4. Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap and place in the refrigerator for at least 12 hours or for as long as three days.

 Line two pie plates or a 9×13-inch pan with parchment paper or grease with butter.
5. Pour a tablespoon of oil into the center of each pan. Using two forks, deflate the dough and split the dough into two equal pieces (or do not split if using the 9×13-inch pan).
6. Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
7. Preheat the oven to 425 degrees. Place the marinated strawberries on top of the dough and then sprinkle with the fresh herbs.
8. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. Sprinkle with flaky salt.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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