If you’re ready to brighten up your baking routine, you’re in for a treat with this Strawberry Lemonade Sourdough Focaccia Recipe! This twist on classic focaccia brings together the bright tartness of lemons, juicy sweetness of strawberries, and all the rustic chew you expect from a good sourdough loaf. Sprinkled with turbinado sugar and flaky sea salt, every bite is a little celebration of flavor and texture. Whether you’re serving this beauty for brunch, alongside a spread of cheeses, or simply snacking straight from the pan, you’ll fall in love with this creative, summery bake.
Ingredients You’ll Need
This Strawberry Lemonade Sourdough Focaccia Recipe is proof that you don’t need a long list of complicated ingredients to create something fabulous. Each ingredient has its own bold reason for being here, contributing a special touch of flavor, texture, or color that makes this focaccia truly unforgettable.
- Active Sourdough Starter (1 cup, 100% hydration): The heart of our focaccia, lending signature tang and airy bubbles.
- All-Purpose Flour (2 1/2 cups): Provides a soft yet sturdy base for the dough to rise and stretch.
- Salt (1 teaspoon): Essential for enhancing flavor and balancing the sweetness.
- Warm Water (3/4 cup): Helps to activate the starter and hydrate the flour for optimal gluten development.
- Olive Oil (2 tablespoons plus more for topping): Gives richness to the crumb and an irresistibly golden, crisp crust.
- Honey (1 tablespoon): Adds a delicate sweetness that pairs perfectly with the fruit and lemon.
- Strawberries (1/2 cup, thinly sliced): Star of the show, offering juicy pops of color and flavor in every bite.
- Lemon Zest (zest of 1 lemon): Provides aromatic citrus oils that infuse the dough and topping.
- Lemon Juice (1 tablespoon): Brightens everything up with fresh tartness.
- Coarse Sugar or Turbinado Sugar (1 tablespoon): Sprinkled on top for sparkle, crunch, and caramelized edges.
- Flaky Sea Salt: Just a sprinkle takes your focaccia from good to gourmet.
- Fresh Thyme Leaves (optional): An herbal finish that adds a subtle fragrant note — don’t skip if you love a little earthiness.
How to Make Strawberry Lemonade Sourdough Focaccia Recipe
Step 1: Mix Your Dough
Begin by combining the active sourdough starter, all-purpose flour, salt, warm water, olive oil, and honey in a large bowl. Use a sturdy spoon or your hands to mix until you have a sticky, shaggy dough. It might look a bit messy, but that’s exactly what you want at this stage!
Step 2: Rest and Stretch
Cover the bowl with a damp towel and let the dough rest for 30 minutes. After resting, perform two to three sets of stretch and folds by gently pulling the edge of the dough upwards and folding it over itself. Do this over the next 1 to 2 hours; this process builds those beautiful focaccia bubbles.
Step 3: Bulk Ferment
Cover your dough again and let it rise at room temperature for 6 to 8 hours, or until it’s doubled in size and looks puffy and bubbly. Patience is key here — that long ferment is what gives the Strawberry Lemonade Sourdough Focaccia Recipe its depth and lovely texture.
Step 4: Pan and Proof
Generously oil a 9×13-inch baking pan, then gently transfer the dough into the pan. Don’t knock out those lovely bubbles! Stretch the dough softly to the edges, then cover and let proof a second time for 1 to 2 hours, until the dough is puffed and pillowy.
Step 5: Top It Off
Preheat your oven to 425°F (220°C). With oiled fingers, dimple the dough all over. Next, scatter your sliced strawberries evenly, followed by lemon zest, a light drizzle of lemon juice, extra olive oil, and a happy sprinkling of coarse sugar and flaky salt. Finish with fresh thyme leaves if you’re feeling fancy.
Step 6: Bake and Cool
Slide the pan into the oven and bake for 22 to 25 minutes, until the focaccia is golden and crisp around the edges. Let it cool slightly — it’ll look irresistible, but giving it a little time to set will make slicing much easier and neater.
How to Serve Strawberry Lemonade Sourdough Focaccia Recipe
Garnishes
The best finishing touches for this focaccia? A final dusting of lemon zest, more fresh thyme, or even a dash of powdered sugar just before serving if you want extra dessert vibes.
Side Dishes
Pair slices of this Strawberry Lemonade Sourdough Focaccia Recipe with creamy ricotta, a bowl of honeycomb, or a bright salad for a brunch spread. It’s equally at home alongside a cheese board or with a bowl of chilled soup in the summertime.
Creative Ways to Present
Turn this bake into an edible centerpiece by slicing it into sticks for dipping, skewering with fresh fruit, or plating atop a rustic wooden board surrounded by more sliced fruit and edible flowers for a garden party look.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to save any, store leftover focaccia wrapped tightly in foil or in an airtight container at room temperature for up to 1 day. Beyond that, the strawberries can release moisture, so it’s best enjoyed fresh.
Freezing
The Strawberry Lemonade Sourdough Focaccia Recipe freezes surprisingly well! Simply cut cooled focaccia into portions, wrap each in plastic wrap, then place in a freezer bag. It’ll keep happily for up to two months — just thaw at room temp when the craving strikes.
Reheating
For best results, reheat slices in a hot oven for a few minutes until the edges regain their irresistible crunch. Skip the microwave; an oven or toaster oven keeps everything crisp and bakery-fresh.
FAQs
Can I use a sourdough discard instead of active starter?
You’ll get the best rise and flavor using an active, bubbly starter, but if you want more of a flatbread vibe or are short on time, you can use discard — just note the texture and rise may be a bit different.
What other fruits work well in this focaccia?
Feel free to swap in raspberries or blueberries — they both offer a delicious tart-sweet profile. Mixing berries can also add beautiful pops of color and flavor.
Can I make this Strawberry Lemonade Sourdough Focaccia Recipe vegan?
Absolutely! Simply substitute the honey with your favorite plant-based liquid sweetener (like maple syrup or agave) and double-check that everything else fits your needs. The focaccia will be every bit as tasty.
Do I have to use thyme?
Not at all! Thyme is optional and adds an elegant herby note, but the focaccia stands on its own with just fruit and lemon. You might even try mint or basil for a totally different twist.
How do I know when the focaccia is done baking?
Look for golden, slightly crisp edges and a springy center when pressed. If you see juicy strawberries sizzling and the top has taken on a gorgeous color, you’re good to go. Don’t be afraid to peek underneath to check for that signature golden crust as well.
Final Thoughts
If you’re hunting for a memorable way to showcase your starter, treat yourself to this Strawberry Lemonade Sourdough Focaccia Recipe. It’s bursting with summer-in-a-bite flavors, impossibly soft inside, and crisp-edged with every slice. Grab your bowl, gather your ingredients, and let this bubbly, berry-studded focaccia charm everyone around your table!
Print
Strawberry Lemonade Sourdough Focaccia Recipe
- Total Time: 8–12 hours (including fermentation)
- Yield: 12 pieces 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet strawberries and zesty lemon with this unique Strawberry Lemonade Sourdough Focaccia recipe. A perfect blend of flavors in a fluffy, crispy focaccia bread that’s ideal for brunch or as a snack.
Ingredients
For the Focaccia:
- 1 cup active sourdough starter (100% hydration)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil (plus more for topping)
- 1 tablespoon honey
For Topping:
- 1/2 cup thinly sliced strawberries
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon coarse sugar or turbinado sugar
- flaky sea salt for topping
- fresh thyme leaves (optional)
Instructions
- Mix the Dough: In a large bowl, combine sourdough starter, flour, salt, warm water, olive oil, and honey. Let rest for 30 minutes.
- Stretch and Fold: Perform 2–3 sets of stretch and folds over 1–2 hours.
- Rise: Let the dough rise at room temperature for 6–8 hours until doubled.
- Prepare Focaccia: Transfer dough to an oiled pan, stretch to edges, and proof for 1–2 hours.
- Preheat and Top: Preheat oven, dimple dough, add toppings, and bake for 22–25 minutes.
- Cool and Serve: Let cool before slicing and enjoy!
Notes
- This focaccia is a sweet-salty delight perfect for brunch or snacking.
- Try variations with raspberries or blueberries.
- Best enjoyed fresh, can be lightly reheated the next day.
- Prep Time: 25 minutes (active)
- Cook Time: 25 minutes
- Category: Snack, Side
- Method: Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 piece
- Calories: 170
- Sugar: 3g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
