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Strawberry Focaccia


A Strawberry Focaccia is a fruity take on a classic Italian bread. The result is a delicious combination of sweet and savory, the best of both worlds.

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  • 2 tablespoons of active dry yeast
  • 1 1/4 cups of warm water
  • 5 tablespoons of caster sugar
  • 2 2/3 cups of bread flour
  • Pinch of Salt
  • 2 1/2 tablespoons of olive oil
  • 1 pound of strawberries
  • 1/2 cup of balsamic vinegar
  • 1 tablespoon of brown sugar


Servings 6
Adapted from


Step 1

Proof the yeast by adding it into a large bowl. Stir in warm water along with one heaping tablespoon of sugar. Allow it to stand for 5 minutes until mixture turns frothy.

Place flour and salt into a large mixing bowl. Mix well and form a well in the center.

Pour yeast mixture into the well, and gradually stir in the flour to form a dough. Flour your hands and lightly knead the dough in the bowl. It should be soft and stickier than usual dough.

Sprinkle a little water over a 13 by 12 inches baking tray and line it with grease proof paper. Using your hands, press the paper down to adhere it to the tray. Drizzle olive oil and spread it over the paper, including the sides. Transfer the dough to the tray. Flatten the dough with your fingers to fill the tray evenly. Cover it with a damp tea towel and leave it in a warm place to rise. This process takes about 1 to 1 1/2 hours.

In the meantime, wash the strawberries and the caps. Cut them into halves and place them in a bowl. Sprinkle 2 1/2 heaping tablespoons of sugar. Stir gently with a spoon and cover it with a plastic wrap. Leave it to rest at room temperature.

Preheat oven to 200 degrees Celsius (392 degrees Fahrenheit). Without deflating the dough, gently stir the strawberries once more and place them all over the top of the dough.

Drizzle leftover juices and sprinkle remaining 1 1/2 heaping tablespoons of sugar evenly over the top and corners of the dough.

Bake for about 25 to 30 minutes, or until it is golden and crusty on the edges with juices forming around the strawberries. Turn the tray around for the last 5 minutes when necessary to ensure even cooking. However, don’t overcook or the strawberries will reduce into a jam. Remove from the oven and leave it cool slightly.

Sprinkle confectioners’ sugar and cut them into pieces. Pair with balsamic vinegar glaze and serve!


Combine vinegar and sugar in a saucepan. Under low heat, cook while stirring till sugar has fully dissolved. Bring to a boil. When the mixture is boiling, lower the heat and allow it to simmer. Stir frequently to prevent the mixture from burning. It will be ready when the glaze has thickened and coats your spoon. Transfer it into a storage jar. You will noticed that the glaze will further thicken when cooled.

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