Strawberry-Ricotta Focaccia
The easiest homemade Focaccia Recipe topped with fluffy ricotta and a silky smooth fruity strawberry compote.
Homemade Focaccia with Strawberry-Ricotta Topping!
I just have to tell you right out of the gate that this Focaccia is one of the easiest things I’ve ever made! Focaccia seems intimidating but trust me when I say its 5 minutes of hand time and the rest is a waiting game.
And my god is it thrilling to pull out of the oven a pipping hot, perfectly golden brown dimpled focaccia that is crispy on top and fluffy in the middle…
On top of learning how to make the dreamiest focaccia, and one that my neighbor has coined ‘INSANELY GOOD’, you’re also whipping up a glorious strawberry compote topping.
We’re using the juiciest California Giant Berries strawberries, slowly cooking them down until they release all of their sweet juices, creating a thick compote.
Usually focaccia is sold as a savory dish, but with this we’re stirring it into the sweet side by pouring the strawberry compote over the sweet ricotta.
This modern day focaccia has it all - a trinity of flavors and textures - crispy focaccia, fluffy ricotta and the silky smooth fruity strawberry compote 🍓❤️
Get ready because this focaccia could honestly win a flavor award and I’m so excited for you to try it.
ENJOY!
xx Marie
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Strawberry and Ricotta Focaccia
1 tsp active dry yeast
2 tsp honey
2 ½ cups all-purpose flour
2 teaspoons sea salt
6 tablespoons extra-virgin olive oil, plus more for serving
1 cup ricotta, (whole milk not fat free)
2 cups California Giant Berries Strawberries, quartered
3 tablespoons coconut sugar or any sugar
Juice of 1 small lemon
Top with:
Orange zest from 1 orange
Basil leaves
Sea salt
Fresh strawberries
In a large bowl, whisk together the dry yeast, honey and 1 & 1/4 cup lukewarm water and let stand for 5 minutes - at this point it should start to take on a creamy color and slightly thicken.
Now pour the flour and salt into the bowl, and with a rubber spatula, gently fold it into the yeast water until a sticky dough forms. Now pour 4 tbsp of the olive oil over the dough, around the sides and under - the dough needs to be fully covered in the oil. Cover the bowl with plastic wrap and let it rest for 3-4 hours in a warm spot until it doubles in size.
Generously butter your baking pan (9”x13”) and pour 1 tbsp of the olive oil into the center of the pan. Keeping the dough in the bowl, you want to use your hand to gently lift the edges of the dough farthest from you and fold it into the center of the bowl. Turn the bowl a quarter turn and repeat this process twice more - at this point the dough becomes harder to stretch over and that is when you stop (we are deflating the dough as you form it into a ball).
Now place the dough onto the greased pan. Pour the remaining oil on top and coat the dough with it. Let it rise once more from 2-4 hours in a warm spot.
In the meantime, make the strawberry compote. To a saucepan, toss in the strawberries, sugar and lemon juice. Cook the berries on medium-high heat until the sugar dissolves and the berries break down releasing their juices. Cook until it becomes a syrup consistency - about 15 minutes.
Once you’re ready to cook the focaccia, preheat the oven to 425F and make several dimples on the surface of the dough by gently piercing the dough with your fingers. Dip your fingers in water or olive oil as you do this to prevent the dough from sticking to your fingers.
Sprinkle it with sea salt and cook for about 20-25 minutes, or until golden brown and crispy on top.
Serve by spreading the focaccia with the ricotta, add the strawberry compote and top with fresh strawberries, orange zest, basil and sea salt. Cut into squares and enjoy!
