1 package yeast
1¼ cups warm water
4 heaping tablespoons sugar
Pinch salt
2 ⅔ cups bread flour
1 pound fresh strawberries, stems removed
Extra sugar for strawberries and topping
2 tablespoons olive oil
¼ cup strawberry jam
For garnish: confectioners’ sugar for dusting
In a bowl, whisk yeast, water, sugar, and salt together. Set aside for several minutes until yeast begins to bubble. Add bread flour and stir for several minutes until well combined. Cover bowl and let rest for 20 minutes until dough has puffed. Rinse and quarter strawberries. Toss in a bowl with ¼ teaspoon of sugar. Pour dough onto a floured surface and roll to a 4×13-inch rectangle. Place in a parchment paper-lined greased tart pan. Drizzle dough with olive oil. Place strawberries on top and pour extra juice over all. Sprinkle with a couple of big pinches of sugar. Preheat oven to 400 degrees. Place in oven and bake for 25 minutes until bread is golden and crisp. Remove from oven and add more strawberries if desired. In microwave, melt strawberry jam and brush over entire tart. When cool, sprinkle with confectioners’ sugar.
Yield: 10 slices
Tessa Kiros, Limoncello and Linen Water
