Spring Focaccia with Strawberries, Greek Honey & Floral Herbs

What Makes This Special

This Greek-inspired spring focaccia captures the joy of the season with juicy roasted strawberries, a delicate floral aroma, and a golden crust kissed by Greek honey and lemon zest. Using an overnight rise ensures deep flavor and an airy, tender crumb—perfect for a weekend baking project that’s both beautiful and delicious. The gentle infusion of fresh herbs and a hint of edible flowers brings a subtle Mediterranean flair, making this a centerpiece for any spring gathering.

Ingredients

Spring focaccia shines because of its simple, quality ingredients—each one playing a role in flavor, aroma, or color. Bread flour gives structure and chew, while Greek olive oil and honey lend richness and subtle sweetness. Strawberries add bursts of juiciness and spring color; lemon zest brings pale yellow brightness; fresh herbs and edible flowers infuse Mediterranean character.

For the Focaccia Dough

• Bread flour (500g): Provides the structure for a chewy, open crumb.
• Water (375ml): Hydrates the dough for a soft, moist texture.
• Salt (10g): Enhances flavor and controls yeast activity.
• Instant yeast (4g): Gives a slow, steady rise for depth of flavor.
• Greek olive oil (40ml): Adds richness, tenderness, and flavor.
• Greek honey (20g): Adds a gentle sweetness that highlights the strawberries and flowers.

For the Topping

• Strawberries (100g): Seasonal star ingredient; brings color, juiciness, and a hint of tartness.
• Edible dried flowers (2 tsp): (Optional) For floral aroma and springtime look.
• Fresh oregano & mint (1 tbsp each): Greek herbs for authentic savory depth.
• Lemon zest (zest of 1 small lemon): Infuses pale yellow color and bright aroma.
• Extra Greek honey (15g): Final drizzle for shine and subtle sweetness.
• Flaky sea salt: For crunch and flavor contrast.

Instructions

Step 1: Mix and Autolyse the Dough (Evening Before)

In a large bowl, combine 500g bread flour and 375ml lukewarm water. Mix with a spatula until no dry flour remains—dough will look rough and shaggy. Cover and let rest for 30 minutes (autolysis softens flour, improves extensibility and flavor).

Step 2: Add Salt, Yeast, Honey, and Olive Oil

Sprinkle 10g fine sea salt, 4g instant yeast, and 20g Greek honey over the dough. Drizzle in 40ml olive oil. Using wet hands or a spatula, fold and squeeze the dough to incorporate (it will be sticky). Mix until ingredients are evenly distributed.

Step 3: Bulk Fermentation with Stretch & Folds

Cover bowl and let rest for 30 minutes at room temperature. Perform a set of stretch & folds: With wet hands, gently lift and fold one edge of the dough over itself, rotating the bowl and repeating 3–4 times. Repeat this process 2 more times at 30-minute intervals (total of 3 stretch & fold sessions over 90 minutes). This builds gluten and strength for a lofty crumb.

Step 4: Overnight Cold Rise

After the last stretch & fold, cover tightly with plastic wrap or a shower cap. Place in the fridge overnight (minimum 12 hours, up to 18). Slow fermentation develops flavor and makes dough easier to handle.

Step 5: Prepare the Pan and Toppings (Next Morning)

Line your baking tin with parchment. Pour in a generous drizzle of olive oil. Remove dough from fridge. With oiled hands, gently tip dough into the pan. Fold it in on itself once or twice to create gentle layers. Let dough rest for 45 minutes to 1 hour at room temp, loosely covered, to take the chill off.

Meanwhile, hull and slice 100g strawberries. Zest the lemon and prepare your herbs and flowers.

Step 6: Dimple, Decorate, and Final Proof

Preheat oven to 220°C (fan 200°C) at least 30 minutes before baking. With well-oiled fingers, dimple the surface of the dough deeply but gently (this creates the classic focaccia texture). Scatter sliced strawberries, lemon zest, herbs, and dried flowers (if using) over the surface, nestling some strawberries gently into the dough. Drizzle with a little olive oil and sprinkle with flaky sea salt.

Let the focaccia rise, uncovered, for 30–45 minutes until slightly puffed and airy.

Step 7: Bake

Bake focaccia in the middle of the oven for 22–26 minutes, rotating halfway, until deeply golden on top and the edges pull away from the pan.

Step 8: Honey Finish and Serve

Immediately brush or drizzle 15g warm Greek honey over the crust. (Warm honey slightly for easier drizzling.) Let focaccia cool at least 15 minutes before removing from pan. Serve warm or at room temperature, garnished with extra herbs and edible flowers if desired.

Pro Tips

• Use high-hydration dough: Embrace the stickiness! Wet hands and oiled surfaces make handling easy, and the high hydration creates an airy crumb.
• Don’t overload with strawberries: Use thin slices and don’t over-top, or the bread may get soggy. Nestle a few pieces into the dough for a juicy surprise.
• Chill for flavor: The overnight cold rise is crucial for texture and flavor—don’t rush it!

Troubleshooting

Dough is too sticky to handle? Wet your hands and work quickly. If needed, refrigerate dough briefly to firm up.

Strawberries release too much juice? Pat strawberry slices dry with a paper towel before topping, or use slightly underripe fruit.

Variations

• Apricot & Thyme: Swap strawberries for thin-sliced fresh apricots and scatter with thyme and orange zest.
• Savory Spring: Omit honey and fruit; top with feta, green olives, and rosemary.
• Lemon-Lavender: Use only lemon zest and edible lavender for a heady floral focaccia.

Storage

Store cooled focaccia in an airtight container at room temperature for up to 2 days. For best texture, warm briefly in a low oven before serving. To freeze, slice and wrap tightly—reheat from frozen at 160°C for 10–12 minutes. Avoid refrigeration, which dries out the crumb.

Enjoy the floral, sunlit flavors of Greek spring in every bite—your kitchen will smell heavenly!