Isn’t this bread looking gorgeous ?? I bet this tastes awesome too. If you are wondering how strawberry and rosemary would taste together, then you must try this combination to know how wonderful this combination is. And the maple glaze on the top is a bonus.
I just wanted to prepare something with strawberries, before they go out the season. And with Valentine’s day around the corner, I was pretty determined to make some dessert like cake, mouse or something similar. But then while browsing came across some amazing bread recipes. That’s when I realised that I haven’t baked a bread for a long time. I used to experiment a lot of bread before I started blogging. I love the sweet aroma that fills the house while baking. All the effort and time that we would have spent while baking a bread, seems worth once you have a loaf of bread in your hand. Initially baking a bread might sound like a tough task but once you get a hang of it then it is thoroughly enjoyable.
Now coming to this recipe, I must say I have taken a bold step here.Strawberry and Rosemary combination is something I had never heard before, So is the bold step. And I never liked Rosemary before(yes I really love this herb now).
Focaccia is an Italian bread generally made with herbs, minimal toppings and lots of olive oil to boost the flavours. Sweet focaccia is a variation to the normal one. There are a handful of recipes on the internet for sweet focaccia. I zeroed down to this recipe on The Vanilla Bean Blog.
Strawberry Rosemary Focaccia with Maple Glaze
- 3 1/4 cups Bread flour
- 2 1/4 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1 1/2 cups water luke warm
- 250 gms Strawberry
- 1.5 tbsp Rosemary Dried
- 6 tablespoons Olive oil
- 1 cup Icing Sugar
- 1/4 cup Maple Syrup
- 2 Milk tbspns
- In a big mixing bowl add 1 cup luke warm water. Add sugar. Mix well. Add yeast mix. Let the mixture stand for 10 minutes and allow the yeast to froth.
- Then add salt,Flour and .5 tbsp rosemary. Mix with a wooden spatula . Turn the dough on to a floured surface.Knead for 5 - 8 minutes.
- The dough will be smooth and elastic. Grease well a bowl with oil and place the kneaded dough. Wrap with a cling wrap or a wet kitchen towel. Keep in a warm place to rise until it doubles ( about 1- 1.5 hours).
- Once it has risen, punch down. Lightly knead the dough for 1 minute.
- Oil the bottom of a 12 inch tray with 4 tbsp Olive Oil. Place the dough on the Pan. Coat it with oil. Then flip to coat other side of the dough as well.
- Gentely press the dough towards the corner of the tray and fit the bottom of the pan.
- Place halved strawberries cut side down on top. Gentely press them towards inside ( Not very deep as I did, once baked they berries will shrink). Cover and let it rise for for 1 hour more.
- Mean while pre-heat oven to 220 C. At the end rising period drizzle remaining 2 tbsp of oil. Sprinkle rest of the rosemary on top.
- Bake in the middle rack for 30 -35 minutes until it is golden-brown and crisp on top. Take out of the oven and let it cool slightly.
- Meanwhile prepare the glaze by mixing all the ingridents mentioned under glaze.
- Once the bread is almost cool drizzle the glaze on top. Serve.