Oven Roasted Red Wine Strawberry Focaccia

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When I decided to re-shoot the photos for my roasted strawberry ciabatta I realized two things- I’m in a focaccia phase right now and I don’t have any balsamic vinegar in the house. But red wine and strawberries are a delicious combination- there’s a reason why it’s a dessert all on its own- go ahead and search for strawberries in red wine if you didn’t already know this.

I roast the strawberries to thicken the the liquid making it more of a syrup to pour on just before baking. The flavors are subtle- this is not a dessert focaccia but a fruit focaccia.

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Oven Roasted Red WIne Strawberries Focaccia

mostly savory with just a little bit of sweet- delicious with goat cheese or any cheese on a cheese platter. Also makes a great french toast.

5 from 1 vote

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Course Bread

Ingredients

  

Dough

• 3 cups 360g All-Purpose Flour
• 1 1/2 teaspoons 9g table salt
• 1 teaspoon 5g granulated sugar
• 1 teaspoon 3g instant yeast
• 1 1/4 cups 284g water, warm (90°F to 110°F)*
• 1 1/2 tablespoons 18g neutral oil like avocado
• enough butter to grease the pan

Roasted Strawberries

• 3-4 T red wine of choice
• 3/4 cup cut strawberries Halved if small, cut finer if large
• 1 T sugar

Instructions

 

• To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl combine AP flour, salt, sugar, and yeast.
• Add the water and oil and stir until the mixture is thoroughly combined -there should be no dry patches or lumps of flour but the dough can seem rough. Cover the bowl with a lid or a towel and set it aside for 15 minutes.
• Wet your hands to prevent sticking and fold the dough 4- 8 times. I do this by lifting from the center and allowing the dough to lengthen and then folding it over on itself (if in doubt watch the KIng Arthur video linked below)- repeating this three or four times- though King Arthur says 8-12
• Repeat the bowl fold for a second time. (Remember to use a wet hand to prevent the dough from sticking!) Cover the bowl with a lid or a towel and set it aside for 15 minutes.
• Repeat the bowl fold for a third time. Cover the bowl with a lid or a towel and set it aside for 15 minutes.
• Repeat the bowl fold for a fourth and final time; the dough should feel smooth and easily shape into a ball
• Again cover the bowl with a lid or a towel and set it aside for about an hour (if your kitchen is about 70F) to rise until its about doubled in volume .
• Butter a ten inch cat iron pan (or a 9×9 square baking pan) -if you use oil the dough might stick but butter seems to let it release every time in cast iron
• Use or dough scraper or lightly oiled hands to transfer the risen dough to the center of the pan. Using your oiled hands again press the dough to the edges of the pan by dimpling it like you will do again before adding the strawberries. Quickly, firmly, gently.
  
• Cover the pan and let the dough rise at a warm room temperature for 1 to 1 1/2 hours.
• While the dough is rising prepare the strawberries- preheat the oven to 350 F and in a small pan combine strawberries, sugar , and wine. Stir to dissolve the sugar and roast in the oven for 25 minute. REmove from the oven and pull out the strawberrues- return the juices to the pan and roast for about 10 to fifteen minutes more or until the juice has thickened into a syrup. Remove from the oven, reintroduce the strawberries to the syrup and set aside.
  
• Toward the end of the rise, preheat the oven to 475°F with a racks in the center
• Once the dough has risen, lightly coat your fingers in oil and redimple the dough. You want your finger tips to almost touch the bottom of the pan. Add the strawberries and dimple once more to press the strawberries in and allow the syrup to drizzle into some of the dimples.
  
• LIghtly sprinkle a little more sugar on the top and bake for 15 to 18 minutes, until brown in the highest spots and golden in the crevices.
• Remove the focaccia from the oven. Allow to cool briefly before removing from the pan.

Tried this recipe?Mention @recipefiction or tag #recipefiction!

This King Arthur Recipe is the foundation for this focaccia- just a few tweaks to make it more suitable for sweet than savory but the technique is solid and easy..

Looking For a delicious use for left over bread (if there is any) try this strawberry focaccia in french toast.

1

Roasted Strawberry Ciabatta French Toast

for a delicious "leftovers" treat you can make this french toast with either the roasted strawberry french toast or the strawberry foccacia

for the full recipe click here

Tried this recipe?Mention @RecipeFiction or tag #RecipeFiction!