Strawberry Focaccia
Restaurateurs Alex Johnstone and David Rothstein of Salmonberry Goods | Seattle, WA
Yield: 1 loaf
Adapted by StarChefs | November 2025 | Photo: Will Blunt
INGREDIENTS
100 grams sourdough starter
9 grams kosher salt
225 grams high gluten bread flour
176 grams whole grain bread flour
22 grams whole grain rye flour
Olive oil
15 slices strawberry
Demerara sugar
Flaky sea salt
METHOD
In the bowl of a stand mixer fitted with a dough hook attachment, combine starter, salt, and 375 grams warm water. Mix until fully combined. Add flours. Mix until dough comes together and no clumps remain. Let rest 20 minutes. Mix until dough is smooth and elastic. Coil fold, then let dough rest 20 minutes. Repeat additional two times. Let rest, uncovered, until dough has doubled in size. Heat Vulcan combination oven to 475°F on full steam setting. Shape dough into a boule and transfer to an oiled and parchment-lined sheet tray. Brush with oil and press strawberries evenly into dough, spacing slices about 1-inch apart. Dust with sugar and flaky salt. Decrease oven temperature to 420°F. Bake with small amount of steam for 15 minutes. Vent steam and rotate. Decrease temperature to 375°F. Bake until golden brown, or until internal temperature of the bread reaches 212°F. Let cool, then slice and serve.
