Easy Focaccia with Strawberries and Feta

Name: Easy Focaccia with Strawberries and Feta
Prep time: 20 min
Cook time: 20 min
Total time: 205 min
Yield: 6
Cuisine: Italian
Ingredients: 3 ¼ cup All-Purpose Flour (3 1/4 cups All-Purpose Flour, plus 2-4 tablespoons for dusting); 2 tsp Instant Yeast (2 teaspoons Instant Yeast); 2 tsp Table Salt (2 teaspoons Salt); 1 ½ cup Water (1 1/2 cups Very Warm Water, (about 100°F, 37°C)); 3 tbsp Olive Oil (3 tablespoons Olive Oil, divided); 0.13 tsp Sea Salt (1/8-1/4 teaspoon Sea Salt — up to 0.25); 1 ½ cup Strawberry (1 1/2 cups Chopped Strawberries, (fresh only)); ½ cup Feta Cheese (1/2 cup Crumbled Feta Cheese); 2 tbsp Balsamic Glaze (2-4 tablespoons Balsamic Glaze — up to 4) — optional

A quick-rise focaccia bread topped with fresh strawberries, crumbled feta cheese, and a drizzle of balsamic glaze after baking.

205 minItalian

Servings6

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Vegetarian
Pescatarian

Steps

1In a large bowl, stir together the flour, yeast and salt.
2Add the water; make sure it’s very warm, but not hot to the touch. Stir everything together with a wooden spoon or dough whisk until all of the flour is hydrated. There should not be any really dry pieces left at all, this will take a couple of minutes of stirring.
3Once all the flour is mixed in, you will have a rather shaggy mass of dough in the bowl. Cover this tightly with plastic wrap and let rise for 2 hours, or until the dough has doubled in size.
4Prepare a rimmed baking sheet by brushing it with 1 1/2 tablespoons of olive oil.
5Move the dough to the prepared baking pan and press it out with your hands (lightly oil them first to prevent sticking) to an approximately 11x14 inch rectangle.
6Brush the remaining 1 1/2 tablespoons of olive oil over the top of the dough, and spread it around with your hands, dimpling the dough and stretching it. Sprinkle the dough with sea salt.
7Cover the pan with a clean towel and let it rest for 45 minutes.
8Preheat the oven to 450 degrees F.
9When the dough has rested, uncover it, spread the chopped strawberries and feta over top, and place the pan into the hot oven.
10Bake for 20-23 minutes, or until it is golden brown.
11Let cool in the pan for couple of minutes and then lift it out to cool on a wire rack.
12Drizzle balsamic glaze over top of the focaccia, slice into squares and serve warm.
13Leftovers can be stored in the refrigerator, and are delicious either reheated or cold.