Can I just say that this roasted strawberry and feta focaccia with balsamic glaze just might be one of the best things to ever come out of my kitchen? I don’t think that’s overstating it. Well, maybe. I do tend to state that everything is my favourite. But still. This was incredible.
At least, my husband and I thought so. The four year old wouldn’t touch it. But then, he’s the fruit hater and there were strawberries on it. So it was inedible. The other two kids weren’t home, but I’m pretty sure they would have loved it. Unfortunately for them, we polished off all the leftovers before they could try it. Which is saying something since this makes a fairly large focaccia bread!
It was so good, that we had to force ourselves to put it away and not eat any more the night I served it. One of those meals where you’re full, but you really just want to have one more slice because it’s just so darn tasty! But we showed some restraint and had the most amazing lunch for a couple days instead. It was even good reheated, or cold – I tried the leftovers both ways. Clearly it was too good to take a picture of an actual slice. I did mean to, but I kept eating it before I remembered!
This roasted strawberry and feta focaccia with balsamic glaze will definitely be made again in the near future. The sweet roasted strawberries with salty feta and sweet, tangy balsamic glaze all over top of chewy focaccia bread sprinkled with sea salt was just all kinds of amazing. If you haven’t made some balsamic glaze yet, you definitely should, because trust me – you want to make this focaccia bread.
Amazing. That is all.
- 3¼ cups all-purpose flour plus 2-4 tablespoons for dusting
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1½ cups very warm water (about 100 degrees F, 37 degrees C)
- 3 tablespoons olive oil, divided
- ⅛-1/4 teaspoon sea salt
- 1½ cups chopped fresh strawberries
- ½ cup crumbled feta
- 2-4 tablespoons balsamic glaze
- In a large bowl, stir together the flour, yeast and salt. Add 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. Once 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.
- Prepare an 11x15 inch pan by brushing 1½ tablespoons of olive oil over the bottom and sides. If you don’t have that size pan, just use a larger cookie sheet and brush the oil over the bottom of it.
- Once the dough has doubled, sprinkle a bit of flour over the dough, just so it isn’t as sticky and you can handle it a bit. Turn it over a couple times in the bowl with floured hands so that you have a lightly floured ball of dough. Try to use as little flour as possible, just to keep the dough from sticking to your hands.
- Move the dough to the prepared baking pan and press it out with your hands to fill the pan (if using a large cookie sheet, just stretch the dough to about 11x15 inches). It may not quite reach the edges everywhere or be a perfect rectangle, that’s okay. Brush the remaining 1½ tablespoons of olive oil over the top of the dough, and spread it around with your hands, dimpling the dough and stretching it to cover it in the oil and fill the pan, leaving an uneven surface with lots of dimples all over it. Sprinkle the dough with sea salt. Cover the pan with a clean towel and let it rest for 45 minutes.
- Preheat the oven to 450 degrees F. When the dough has rested, uncover it, spread the chopped strawberries and feta over top, and place the pan into the hot oven. Bake for 25-27 minutes until it is golden brown. Let cool in the pan for couple of minutes and then lift it out to cool on a wire rack.
- Drizzle balsamic glaze over top of the focaccia, slice into squares and serve warm. Leftovers can be stored in the refrigerator, and are delicious either reheated or cold.