This end-of-summer no-knead focaccia is so demure ☺️ Sweet and salty, with a bit of a kick.
Ingredients
- Sometimes you mess up on an ingredient and it works in your benefit, so was the case in this focaccia I accidentally used 2 tbs. Of yeast instead of 2 tsp. And I believe this is exactly what this focaccia needed especially since I was substituting a sauce for part of the liquid, an experiment that turned out to be fantastic. I hope you get to try it
- 250g/4 cups flour
- 1 cup lukewarm water
- 2 tbs. Yeast
- 1 tbs. Honey
- 1 cup homemade strawberry sauce (refer to the reel before)
- 4 tbs. Olive + extra for the pan
- Topping:
- Sliced strawberries
- Sliced jalapeño
- Turbinado sugar or raw sugar
- Flaky salt
Instructions
- Active 2 tablespoons of yeast and 1 tablespoon of honey with the water then add the strawberry sauce and stir to combine.
- To the flour add the salt and mix with a spatula, add the activated strawberry sauce water mixture with the olive oil to the flour and stir with the spatula until all the liquid is absorbed and you can’t see any flour. The dough will be sticky, cover and leave in the fridge overnight.
- To a 9×13 deep baking dish add 3 tbs. Olive oil add the dough and stretch a little, let rest for an hour! The more you let it rest the better stretch it will give and it will dimple beautifully.
- Preheat oven to 425 F.
- Top the focaccia with sliced strawberries, jalapeño, sugar and flaky salt drizzle extra olive oil let rest for 30 minutes.
- Bake for 20-25 minutes on the middle rack until golden, serve with strawberry butter. Enjoy.