Sourdough Strawberry Donut Focaccia

5 from 1 vote

Sourdough Strawberry Donut Focaccia

A delicious mashup of two all-time favorites: focaccia and glazed strawberry donuts. It has the soft dough texture of a focaccia with a sweet strawberry topping and a drizzle of icing.

Prep Time30

Cook Time30

Rise Time3 30

Total Time4 30

Course: Brunch, Dessert

Cuisine: American

Servings: servings

Calories: 283kcal

Author: Jessica Vogl

Equipment

Ingredients

For the Dough

2 cups warm water
2 teaspoons granulated sugar
1 ¼ teaspoons active dry yeast
4 ½ cups all-purpose flour
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
2 teaspoons kosher salt
6 Tablespoons olive oil

For the Topping

1 ½ pounds fresh strawberries diced
3 Tablespoons granulated sugar
1 Tablespoon lemon juice

For the Frosting

1 cup confectioner's sugar
1 ½ Tablespoons milk non-dairy or regular dairy
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Make the dough. In the bowl of a stand mixer fitted with a dough hook*, combine the warm water and granulated sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy. If the yeast does not foam, it is dead (your dough will not rise) and you will need to start over with fresh yeast.
Add flour, sourdough discard, and salt and mix on low until combined and no dry spots remain. This will be a very shaggy, wet dough (you couldn't knead it if you tried!).
Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let rise for 2-3 hours, until doubled in size.
Brush a 9x13-inch pan with 2 Tablespoons olive oil and set aside.
Once the dough has risen, use a spatula to scrape around the perimeter of the bowl, deflating the dough. Transfer the dough to the center of the prepared 9x13-inch pan. Cover with plastic wrap or a clean kitchen towel and let rise 1 ½-2 hours, until doubled in size and the dough fills (or nearly fills) the pan.
Make the topping. Near the end of the rise, make the topping. Add the diced strawberries, granulated sugar, and lemon juice to a skillet over medium heat. Bring to a boil, then let the mixture simmer for 10-12 minutes until slightly thickened and jammy. Remove from the heat and let cool slightly (until it's comfortable to touch).
Preheat the oven to 450°F (230℃).
Drizzle the dough with 2 Tablespoons olive oil and press deep dimples all over the dough. Make a few larger holes throughout the dough as well, for the strawberry topping to pool into.
Spread the strawberry mixture evenly over the dough, leaving no dough uncovered. This will look a bit messy!
Bake for 30-35 minutes, until the focaccia is golden and crusty. Drizzle with an additional 2 Tablespoons of olive oil. Let cool for 10 minutes in the pan, then transfer to a cooling rack to cool fully.
Make the frosting. Combine the confectioner's sugar, milk, and vanilla extract in a small bowl. Whisk until smooth and combined. If you want a thinner frosting, add more milk. Drizzle the frosting over the focaccia, slice, and serve!

Video

Notes

*You do not need a stand mixer to make this recipe. You can also make the dough in a large bowl with a wooden spoon.

To make this recipe with active sourdough starter, omit the yeast and replace the discard with active starter (200g). You will also need to increase the rise times.

Nutrition