13 July 2023

Sweet Strawberry Focaccia With Basil

Sweet focaccia with strawberries

Course Dessert
Cuisine Italian, Modern Australian
Servings 1 loaf


  • 400 g plain our
  • 100 g fine semolina
  • 2 g Sea salt flakes
  • 380 ml warm water
  • 7 g dried yeast
  • 1 tsp ⁄2caster sugar
  • 1 cup ⁄4extra virgin olive oil
  • Extra plain flour to dust
  • Extra olive oil to grease
  • Extra semolina to dust
  • 2 x 250g punnets strawberries hulled, sliced into rounds
  • 1 Tbsp balsamic vinegar
  • 1 cup ⁄3icing sugar mixture
  • 1 cup ⁄2basil leaves


  • Combine flour, semolina and salt in a large bowl. In a medium jug, combine warm water, yeast, sugar and oil. Set aside for 3 minutes or until foamy.
  • Make a well in centre of flour mixture and gradually pour in yeast mixture. Using your hands, gradually combine ingredients to form a dough.
  • Turn out dough onto a lightly floured surface and knead for 5 minutes or until smooth. If dough is too sticky to work with, add up to 100g extra flour.
  • Lightly grease a large bowl with extra oil. Transfer dough to bowl, then cover with plastic wrap. Set aside in a warm and dry place for 45-60 minutes or until dough has doubled in size.
  • Dust an oven tray with extra semolina. Turn out dough onto prepared tray and shape into a rough oval. Dust with a little more extra semolina, cover with a clean dry tea towel and set aside to prove for 20 minutes.
  • Meanwhile, preheat oven to 180°C. Toss strawberry rounds with vinegar and 2 Tbsp of the icing sugar in a large bowl.
  • Stud dough with strawberry rounds, poking into indentations to stop dough from rising while baking. Dust with 1 Tbsp of the remaining icing sugar and drizzle over a little of the bowl juices from strawberries. Bake for 25-30 minutes or until golden.
  • Dust with remaining sugar and scatter over basil leaves. Slice into pieces and serve.
Bread, Strawberry
About Us

Located in Korumburra, Michael’s IGA Korumburra is proudly independently owned and operated by the Michaels IGA Group.

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