In a large bowl add the bread flour, yeast, sugar, and salt. Mix with a spoon to get everything well incorporated. Then slowly add in 2 tablespoons (30ml) of oil and water, continue to mix until all liquid is add. Once the dough is shaggy begin to knead with your hands for about 3 to 5 minutes until a smooth ball is formed. Cover with a teaspoon (3ml) of oil and place in a large bowl to proof. Cover with a dish towel and place in a warm place in your kitchen. I like my turned off oven with the light on.

After an hour of proofing the dough should be doubled in size, if not, let it rise a little longer. Cover a 9x9 (for very thick) or 9x11 or 9x13 baking dish with some of the remaining oil. Coat it generously and along the sides as well about a tablespoon (15ml). Transfer the dough into the pan and press it to spread it out slightly. Cover with a bit more oil, about a teaspoon or so. Place a dish towel over top and proof again for 1 hour.

Meanwhile, prepare the balsamic maple glaze by mixing together balsamic glaze, maple syrup, and a teaspoon of water. Mix until combined should still be thick but able to drip off a spoon. Set aside.

Once the focaccia is fully proofed preheat oven to 400°F (204°C).

Use your knuckles to make dimples in the focaccia. Brush the focaccia with any remaining oil, make sure to brush the sides as well to prevent any sticking to the pan. Then brush with the balsamic maple glaze, you don't need to use it all it is nice to save some for dipping. Then add the sliced strawberries scattered around.

Bake for 30 minutes. Then drop temperature to 300°F (148°C) and bake for 5 mins. The top should be golden and crusty.

Allow the focaccia to cool for 5 to 10 minutes. Then remove carefully from the pan.

Garnish with basil and a little sea salt if desired. Cut into as many pieces as you like and enjoy.