Strawberry, Tomato Confit & Stracciatella Stuffed Focaccia with Basil–Lime Oil

METHOD

1. Step 1: Make the tomato confit (do this first)

   • 250 g cherry tomatoes
   • 4 tbsp olive oil
   • 2 garlic cloves (smashed)
   • 1 small thyme sprig
   • Pinch salt

   Heat the oven to 140°C. Toss everything together in a small baking dish so the tomatoes are mostly in a single layer. Bake 45–60 minutes, until collapsed, jammy, and sweet. Let cool.

2. Step 2: Roast the strawberries

   • 180 g strawberries (halved)
   • 1 tsp olive oil
   • 1/2 tsp balsamic vinegar
   • Pinch salt

   Heat the oven to 180°C. Toss the strawberries with oil, balsamic, and salt. Roast about 10 minutes. Important: If your strawberries are very juicy, pat them dry after roasting — you want concentrated flavor, not extra liquid in the filling.

3. Step 3: Mix the dough (stand mixer)

   • 500 g bread flour
   • 400 g warm water
   • 7 g instant yeast

   Add flour, yeast, and water to the mixer bowl. Mix 2 minutes on low until no dry flour remains.

4. Step 4: Rest, then add salt + oil

   • 10 g salt
   • 30 g olive oil

   Let the rough dough rest 10–15 minutes (this makes mixing smoother). Then add the salt and olive oil. Mix 5–7 minutes on medium-low, until the dough becomes elastic and glossy.

5. Step 5: First rise

   Cover and let rise 1–1.5 hours at room temperature, until noticeably puffy.

6. Step 6: Make the cream layer

   • 200 g stracciatella (or burrata filling)
   • Zest of 1/2 lime
   • Pinch flaky salt

   Stir together stracciatella, lime zest, and a pinch of flaky salt. Keep it cold while you assemble.

7. Step 7: Assemble the stuffed focaccia

   Oil a baking tray generously. Divide the dough roughly in half.

   • Press the first half into the tray (don’t fight it — if it springs back, wait 5 minutes and continue).
   • Layer on the tomato confit.
   • Add the roasted strawberries.
   • Spoon and spread the stracciatella layer.
   • Cover with the second half of dough, sealing the edges as best you can.

8. Step 8: Final rest

   Let the assembled focaccia rest 30 minutes.

9. Step 9: Dimple + salt + bake

   Heat the oven to 220°C. Dimple the top of the dough with oiled fingers. Drizzle with olive oil and sprinkle generously with flaky salt. Bake 22–25 minutes, until deeply golden.

10. Step 10: Basil–lime oil + finish

    • 3 tbsp olive oil
    • Handful basil
    • Zest of 1 lime
    • Tiny pinch sugar
    • Pinch salt

    Finely chop (or quickly blend) basil with olive oil, lime zest, sugar, and salt. Let the focaccia rest 10–15 minutes after baking, then drizzle with basil–lime oil. Optional finish: basil leaves, black pepper, fresh strawberry slices, and/or pink peppercorns.