Ingredients (grams)

For the dough:

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500 g all-purpose or bread flour

100 g active sourdough discard (fed, bubbly)

250 g strawberry milk (room temp)

75 g water (adjust if dough feels stiff)

10 g salt

5–10 g sugar (optional, for sweetness)

50 g olive oil (plus extra for pan and drizzling)

150–200 g fresh strawberries, halved or sliced

Optional: 10–15 g freeze-dried strawberry powder for extra color/flavor

Optional: fresh rosemary or mint for garnish

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For the strawberry glaze:

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100 g fresh strawberries, chopped

30 g sugar (adjust to taste)

20 g water

½ tsp lemon juice (optional, brightens flavor)

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Instructions

1. Autolyse (optional, improves dough structure):

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In a bowl, combine flour, strawberry milk, water, and active discard until no dry spots remain.

Let rest 20–30 minutes.

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1. Add salt & oil:

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Sprinkle salt over dough and add olive oil.

Knead lightly or do 3–4 stretch & folds over 15–20 minutes to develop gluten.

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1. Bulk fermentation (first rise):

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Cover bowl. Let dough rise at room temperature for 2–3 hours, performing gentle stretch & folds every 30–45 minutes.

Dough should roughly double and feel airy and jiggly.

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1. Shape into pan:

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Drizzle 10–15 g olive oil in a baking sheet or pan.

Gently press dough into pan, creating dimples with fingertips.

Optional: cold retard in the fridge 1–4 hours for deeper flavor. Otherwise, let rest 30–45 minutes at room temperature to puff slightly.

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1. Add toppings:

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Press fresh strawberries lightly into dough.

Optionally sprinkle sugar or drizzle honey.

Scatter rosemary or mint if desired.

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1. Bake:

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Preheat oven to 220 °C (425 °F).

Bake 20–25 minutes until golden and edges slightly caramelized.

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1. Make the strawberry glaze:

2. Combine 100 g chopped strawberries, 30 g sugar, 20 g water, and lemon juice in a small saucepan.

3. Simmer over medium heat 5–8 minutes until strawberries break down and syrup thickens slightly.

4. Strain for smooth glaze or leave chunky for texture.

5. Finish:

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Drizzle warm strawberry glaze (30–50 g) over baked focaccia.

Serve warm or slightly cooled.

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💡 Tips:

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Active discard rises faster: watch the dough rather than the clock. 2–3 hrs at room temp is usually enough.

Strawberries release juice while baking, so the 65% hydration keeps the dough manageable.

Optional freeze-dried powder adds color without extra water.

Brushing edges with melted butter after glazing gives a richer dessert feel.

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