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–+ servings
garden focaccia

Garden Focaccia Art

The Starving Chef
A homemade focaccia bread topped with garden fresh ingredients in an flowery manner!
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Bread, Garden
Cuisine Bread
Servings 1 loaf

Equipment

Ingredients
  

  • 2 ½ cups water 110°F
  • 1 packet instant yeast
  • 3 tablespoons sugar
  • 5 cups flour
  • 1 tablespoon coarse salt
  • 6 tablespoons olive oil + more for topping

FOR TOPPINGS (CHOOSE YOUR INSPIRATION):

  • chives
  • asparagus
  • shallot
  • teardrop peppers
  • green onion
  • cherry tomatoes
  • capers
  • Italian parsley
  • mini sweet bell peppers
  • mushrooms
  • zucchini
  • radishes
  • pistacchios
  • balsamic reduction for serving

Instructions
 

  • In a small bowl, whisk together the water, yeast and sugar. Let rise 10-15 minutes, until frothy.
  • In a large bowl, mix together the flour and salt. Slowly pour in the yeast water. Use your hands to combine and make a sticky dough.
  • Tip the sticky dough in a greased square pan. Lightly cover and rise in a warm spot (90°F) for 3-4 hours, until doubled in size.
  • After the dough has doubled in size, use your finger tips to press all the way down and through the dough to the bottom of the pan so that they leave divots all over the dough. Repeat from edge to edge then drizzle on the olive oil. Rise one more hour.
  • Preheat the oven to 450°F. Arrange vegetables on top of the dough, as desired, to create a garden effect on your dough. Lightly tent with foil.
  • Bake 20 minutes covered and then remove the foil and continue to bake for 10 more minutes, until the bread is puffed up and golden brown. The veggies on top should appear roasted and baked into the bread.
  • Drizzle with more olive oil and serve with a side of aged balsamic reduction. Sprinkle on sea salt as desired. Enjoy!
Keyword bread, focaccia, garden
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