strawberry + goat cheese focaccia

bloom your yeast (9 g) in the warm water (335 g)/honey (5 g) mixture, and set aside until a foamy layer forms on the surface, about 5 mins.

combine with the rest of your ingredients and let rest for 20 mins.

once rested, stretch and fold the dough on top of itself to develop a gluten network—repeat 3 times with 20-30 minutes of resting in between each set.

pour ~1/4 cup of olive oil into your baking dish and work the dough to the edges. cover and proof for about 1 hour

bake at 450°F for 20-25 minutes, adding your toppings halfway through (so the strawberries don’t get too mushy by the time the bread is finished)

unmold from the pan and allow the focaccia to cool slightly. drizzle with balsamic glaze and enjoy warm