Description
This Strawberry Streusel Focaccia Bread is a delightful fusion of sweet and savory flavors, combining soft, airy focaccia dough with a luscious homemade strawberry compote, topped with a crunchy cinnamon streusel and a smooth vanilla glaze. Perfect for breakfast, brunch, or a sweet snack, this recipe yields 12 delicious pieces featuring the rich aroma of fresh strawberries and a crispy, buttery topping.
Ingredients
For focaccia:
- 2 cups warm water
- 2 teaspoons kosher salt
- 1 tablespoon extra virgin olive oil, plus more for the tray
- 2 teaspoons active dry yeast
- 4 cups all-purpose flour
For compote:
- 24 oz. frozen strawberries
- 1 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
For streusel:
- 2/3 cup brown sugar
- 2/3 cup flour
- 4 tablespoons unsalted butter (sub plant butter if vegan)
- 1/4 teaspoon ground cinnamon
- A pinch of salt
For glaze:
- 2 cups powdered sugar
- 3 tablespoons half and half (sub milk alternative for vegan)
- 1 teaspoon vanilla extract
Instructions
- Prepare the focaccia dough: Using the dough hook attachment on a stand mixer, combine the warm water, kosher salt, olive oil, active dry yeast, and all-purpose flour. Mix on low speed until a rough dough forms, about 2 minutes.
- Knead the dough: Increase the mixer speed and continue kneading the dough until it no longer sticks to the sides or bottom of the bowl. This should yield a smooth, elastic dough. Remove the dough and place it into a greased bowl, cover with plastic wrap, and set it in a warm place to rest until it doubles in size, approximately 1 to 1.5 hours.
- Make the strawberry compote: In a large pot over medium-low heat, combine the frozen strawberries, sugar, lemon juice, vanilla extract, and cornstarch. Cook and stir for 6 to 8 minutes until the strawberries begin to soften and the mixture thickens slightly. Remove from heat and allow it to cool; it will continue to thicken as it cools.
- Prepare the streusel topping: In a mixing bowl, combine brown sugar, flour, ground cinnamon, and salt. Cut in the unsalted butter (or plant-based butter for vegan) until the mixture is crumbly and well incorporated. Set aside.
- Make the glaze: Whisk powdered sugar, half and half (or milk alternative), and vanilla extract together until smooth and drizzly. Adjust consistency by adding more liquid if needed. Set aside.
- Preheat oven and prepare pan: Preheat your oven to 400ºF (200ºC). Lightly grease a baking pan with olive oil to prevent sticking.
- Incorporate compote into dough and proof: Add the risen dough to the prepared pan. Spoon half of the cooled strawberry compote over the dough and fold the dough over the strawberries twice to evenly distribute them inside. Cover the pan and let the dough rise again for about 30 minutes, or until nearly doubled in size.
- Dimple the dough and add toppings: Using greased fingers, dimple the surface of the dough to create little pockets. Spoon the remaining strawberry compote into these dimples, then evenly sprinkle the streusel topping over the surface.
- Bake the focaccia: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the focaccia is golden brown and an internal temperature of 190ºF (88ºC) is reached.
- Cool and glaze: Allow the baked focaccia to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Drizzle the prepared glaze over the cooled focaccia before serving. Enjoy the sweet and crumbly treat!
Notes
- Ensure the water used for the dough is warm but not hot to activate the yeast effectively without killing it.
- Using frozen strawberries for the compote works well as they naturally release juice; fresh strawberries can be used but may require adjusting sugar and liquid.
- For a vegan version, substitute unsalted butter in the streusel with plant-based butter, and use a milk alternative for the glaze.
- Make sure the dough is well proofed to achieve a light and airy focaccia texture.
- The glaze can be thinned or thickened by adjusting the quantity of half and half or powdered sugar accordingly.
- This focaccia is best enjoyed the same day it is made but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
