Hello new favorite summer bread! This strawberry focaccia is a delightful balance of sweet and savory, and I’m completely obsessed.
The first strawberry recipe of the season is here, and it’s a good one.
I might have a handful of strawberry recipes lined up this year—I can’t help it. Strawberries have always been my favorite fruit and flavor. While my brothers preferred cherry, I was always team strawberry. Even now, I love berry-forward flavors, and strawberries are endlessly versatile.
My current obsession is savory strawberry dishes—recipes where strawberries add a bright, sweet contrast rather than being the whole dessert. Think of the strawberry pizza I made a while back: unexpected but so good. This focaccia follows that same idea.
And like this focaccia!
The focaccia remains chewy and salty, with those irresistible crisp edges. The strawberries do bring sweetness, but it complements the bread, caramelized onions and fresh basil rather than overwhelming them.
I piled on basil because strawberry and basil are a perfect match. I also added caramelized onions after seeing the idea elsewhere—onions give a deep, sweet-savory layer that pairs beautifully with the fruit and herbs.
I love exploring different focaccias—grilled focaccia, pretzel focaccia, and now this strawberry basil version. It’s chewy, salty, slightly sweet and herbaceous. Serve it as an appetizer, snack or a side with dinner.
Strawberry Focaccia
Strawberry Basil Focaccia
8
to 10 people
2 hrs 40 mins
20 mins
3 hrs
Ingredients
- 1 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour, plus more for the workspace
- 1 tablespoon kosher salt, plus more for sprinkling
- 1 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large sweet onion, thinly sliced
- salt and black pepper
- 2 tablespoons balsamic vinegar
- 1 ½ cups sliced strawberries
- flaked salt, for sprinkling
- a big handful of basil leaves, thinly sliced or torn
Instructions
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Stir the warm water, yeast and honey in a bowl. Let sit 10–15 minutes until foamy.
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In the bowl of a stand mixer, combine the flour, 1 tablespoon salt, 1/2 cup olive oil and the yeast mixture. Using the dough hook, mix until the dough comes together. Knead on medium-low for 5–6 minutes. If it’s too sticky, add a little more flour until it’s silky.
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Place the dough in an oiled bowl, cover and let rise in a warm spot for about 1 hour, until doubled.
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Put the remaining olive oil in a 15 1/2 x 10 inch sheet pan. Turn the dough into the pan and flip it once so it’s coated in oil. Press and spread the dough to fit the pan, leaving room to rise. Press your fingers into the dough to create dimples. Cover and let rise another hour in a warm place.
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While the dough rises, heat a large skillet over medium-low and melt the butter. Add the sliced onion with a pinch of salt and cook about 10 minutes until softened. Stir in the balsamic vinegar and continue cooking 10–15 minutes until deeply caramelized.
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Preheat the oven to 425°F. Uncover the dough and top with the caramelized onions and sliced strawberries. Sprinkle with flaked salt and drizzle with olive oil. Bake 15–20 minutes until golden and toasty. Remove from the oven, let cool slightly, then top with fresh basil and cut into pieces.
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Make ahead if desired and slice just before serving. Reheat briefly in a low oven (about 250°F) if needed.
Notes
It’s essentially a savory dessert focaccia—sweet strawberries, caramelized onions, salty, chewy bread and bright basil. Perfect for summer entertaining or an unexpected side for dinner.
Enjoy!