Strawberry & Pomegranate Balsamic Focaccia

Strawberry & Pomegranate Balsamic Focaccia

Sweet strawberries, fragrant sourdough and our rich Pomegranate Balsamic Reduction come together in this beautifully unique focaccia that's perfect for entertaining. As it bakes, the balsamic caramelises into the dough while the strawberries become soft and jammy, creating the perfect balance of sweet and savoury. Finished with a drizzle of Rich Glen Extra Virgin Olive Oil and flaky salt, this is a showstopping recipe that's just as delicious as it looks.

Recipe developed by Romy, Fast Slow Sourdough.

Ingredients

  • Focaccia >
  • Focaccia 500g baker's flour 350g
  • Water 125g
  • Active sourdough starter (leaven)
  • 10g salt Topping 1 cup strawberries
  • Sliced 1 tsp
  • White sugar 2 tbsp
  • Rich Glen Pomegranate Balsamic Reduction, plus extra to drizzle after baking (optional)
  • 2 tbsp Rich Glen Extra Virgin Olive Oil
  • 2 tbsp Rich Glen Extra Virgin Olive Oil (for the baking tray) Flaky salt

  • Toppings>
  • 1 cup strawberries, sliced
  • 1 tsp white sugar
  • 2 tbsp Rich Glen Pomegranate Balsamic Reduction, plus extra to drizzle after baking (optional)
  • 2 tbsp Rich Glen Extra Virgin Olive Oil
  • 2 tbsp Rich Glen Extra Virgin Olive Oil (for the baking tray)
  • Flaky salt

Directions

  1. Add the water to a large mixing bowl, followed by the sourdough starter. Stir gently to combine.
  2. Add the flour and mix until a shaggy dough forms. Cover and rest for 30 minutes.
  3. Sprinkle over the salt and mix until fully incorporated.
  4. Over the next 2 hours, complete 3–4 sets of stretch and folds, approximately 30 minutes apart.
  5. Cover and leave the dough to rest on the bench for 1 hour before refrigerating overnight.
  6. At least 2 hours before baking, generously drizzle a large baking tray with the olive oil. Transfer the dough to the tray, gently stretching it towards the edges. Leave to proof for 2–4 hours, or until the dough has expanded, become light and bubbly, and fills the tray. (Proofing time will vary depending on the temperature of your kitchen.)
  7. While the dough is proofing, combine the sliced strawberries and sugar in a bowl. Leave for 10–15 minutes, then drain and pat dry with paper towel.
  8. Preheat the oven to 220°C.
  9. Scatter the strawberries evenly over the dough. Using your fingertips, generously dimple the surface. Drizzle the Rich Glen Pomegranate Balsamic Reduction into the dimples, then finish with the Rich Glen Extra Virgin Olive Oil and a generous sprinkle of flaky salt.
  10. Bake for 30 minutes, or until golden, crisp and bubbling.
  11. If desired, drizzle with a little extra Rich Glen Pomegranate Balsamic Reduction while still warm before slicing and serving.

Perfect served warm on its own, alongside a cheese board, or as part of a long lunch with family and friends. 🍓

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Products used in this recipe

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Pomegranate Balsamic

$22.00
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Extra Virgin Olive Oil 500mL

$18.00