Strawberry Focaccia with Lemon Glaze and Streusel Crumble Topping

Ingredients

• 740 g all purpose flour (for focaccia dough)
• salt (a pinch)
• 12 g sugar (for focaccia dough)
• 2 rapid rise instant yeast (packets)
• 540 g warm water
• 3 tbsp butter (melted, for the pan)
• 1 cup powdered sugar (for icing)
• 1 tbsp lemon juice (up to 2 tbsp for desired icing consistency)
• 0.5 lemon zest (zest of 1/2 lemon for icing)
• 4 cup strawberries (sliced, for filling)
• 1 lemon juice (juice of 1 lemon for filling)
• 0.5 cup sugar (for filling)
• 1 tbsp corn starch (for filling)
• 2 tbsp water (to mix with corn starch)
• 0.66 cup flour (for streusel)
• 0.66 cup sugar (for streusel)
• 0.25 cup butter (melted, for streusel)

Steps

1. 1

   First make your strawberry filling by chopping your strawberries and combining them with 1/2 cup sugar and the juice of 1 lemon in a skillet.

2. 2

   Cook the strawberry mixture over medium heat until juicy, about 3-5 minutes.

3. 3

   Mix 1 tbsp corn starch with 2 tbsp water to create a slurry, then add it to the skillet. Cook until thickened, then remove from the pan and set aside to cool.

4. 4

   Preheat your oven to 375°F (190°C).

5. 5

   Make your dough by combining 740g flour, a pinch of salt, 12g sugar, 2 packets of yeast, and 540g warm water in a stand mixer or bowl. Knead until the dough is smooth and elastic, about 5-10 minutes.

6. 6

   Make the streusel topping by combining 2/3 cup flour, 2/3 cup sugar, and 1/4 cup melted butter in a bowl. Mix with a fork until the mixture is crumbly.

7. 7

   Melt 3 tbsp of butter and pour it into a half sheet pan (or full sheet pan for a thinner crust).

8. 8

   Place your dough into the buttered pan and spread it out to the edges.

9. 9

   Add half of the cooled strawberry filling and half of the streusel topping over the dough, spreading it out evenly.

10. 10

    Perform a letter fold: fold one side of the dough so it meets the middle, then fold the other side over that.

11. 11

    Cover the dough and let it rise for about 30 minutes.

12. 12

    Top the risen dough with the remaining strawberry filling and streusel topping.

13. 13

    Bake for 35-45 minutes, or until the crust is nicely golden brown.

14. 14

    While the focaccia bakes, make the icing by combining 1 cup powdered sugar, 1-2 tbsp lemon juice, and the zest of 1/2 lemon. Whisk until you reach a nice icing consistency.

15. 15

    Pour the lemon icing over the warm focaccia and enjoy.

Notes

The author notes that a half sheet pan was used, but a full sheet pan can be used if you prefer to stretch the dough further for a thinner crust. Ensure the strawberry filling is cooled before adding to the dough to prevent melting the yeast.

Nutrition per serving

• dessert
• baking
• focaccia
• strawberry
• lemon
• spring
• sweet bread
• vegetarian