In a large bowl, stir together the flour, yeast and salt. Add the water; make sure it’s very warm, but not hot to the touch. Stir everything together with a wooden spoon or dough whisk until all of the flour is hydrated. There should not be any really dry pieces left at all, this will take a couple of minutes of stirring. Once all the flour is mixed in, you will have a rather shaggy mass of dough in the bowl. Cover this tightly with plastic wrap and let rise for 2 hours, or until the dough has doubled in size.

Prepare a rimmed baking sheet by brushing it with 1 1/2 tablespoons of olive oil.

Move the dough to the prepared baking pan and press it out with your hands (lightly oil them first to prevent sticking) to an approximately 11x14 inch rectangle. Brush the remaining 1 1/2 tablespoons of olive oil over the top of the dough, and spread it around with your hands, dimpling the dough and stretching it. Sprinkle the dough with sea salt. Cover the pan with a clean towel and let it rest for 45 minutes.

Preheat the oven to 450 degrees F. When the dough has rested, uncover it, spread the chopped strawberries and feta over top, and place the pan into the hot oven. Bake for 20-23 minutes, or until it is golden brown. Let cool in the pan for couple of minutes and then lift it out to cool on a wire rack.

Drizzle balsamic glaze over top of the focaccia, slice into squares and serve warm. Leftovers can be stored in the refrigerator, and are delicious either reheated or cold.