Balsamic Strawberry & Ricotta Focaccia

Balsamic Strawberry & Ricotta Focaccia ingredients

• 1.5 cups Warm water (105-115°F)
• 1 tbsp Granulated sugar
• 2.25 tsp Active dry yeast
• 3.5 cups All-purpose flour
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 1.5 cups Fresh strawberries
• 1/2 cup Whole milk ricotta cheese
• 2-3 tbsp Balsamic glaze
• 1/4 cup Fresh basil leaves
• 1/2 tsp Flaky sea salt

How to make Balsamic Strawberry & Ricotta Focaccia

1. In a large bowl, combine 1.5 cups warm water (ensure it's between 105-115°F) and 1 tablespoon granulated sugar. Sprinkle 2.25 teaspoons active dry yeast over the water and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour and 1.5 teaspoons fine sea salt to the yeast mixture. Pour in 1/4 cup extra virgin olive oil.
3. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry streaks of flour remain. Transfer the dough to a lightly floured surface.
4. Knead the dough for 5-7 minutes until it becomes smooth, elastic, and slightly tacky. If using a stand mixer, knead with a dough hook on medium-low speed for 5 minutes.
5. Lightly oil a clean large bowl with olive oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Generously drizzle 2-3 tablespoons of olive oil into a 9x13 inch baking pan or a similar size. Transfer the proofed dough to the oiled pan and gently stretch it to roughly fill the bottom. Cover the pan loosely with plastic wrap and let it rest for 20 minutes.
7. After resting, gently dimple the dough all over with oiled fingertips, pressing almost all the way through to create characteristic indentations. Be careful not to deflate the dough entirely.
8. Evenly dollop 1/2 cup whole milk ricotta cheese over the dimpled dough. Scatter 1.5 cups sliced fresh strawberries across the surface. Drizzle 2-3 tablespoons balsamic glaze over the focaccia and sprinkle with 1/2 teaspoon flaky sea salt.
9. Cover the pan loosely with plastic wrap and let the focaccia proof for a second time in a warm place for 30-45 minutes, or until visibly puffy.
10. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proofing.
11. Bake the focaccia for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
12. Remove the focaccia from the oven and carefully transfer it to a wire rack to cool slightly. Before serving, sprinkle with 1/4 cup thinly sliced fresh basil leaves. Serve warm or at room temperature.

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