Pumpkin Patch Focaccia Bread for HALLOWEEN
Topped with sweet potatoes cut to look like Jack-O-Lanterns, this focaccia is a fun way to create your very own tasty pumpkin patch right at home.
Equipment
Ingredients
FOR BREAD:
- 1 ½ cups warm water 100°F-100°F
- 1 package quick rise yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 3 cups flour + more for dusting
- ¼ cup olive oil
- 1 teaspoon purple food gel
FOR PRE-BAKED TOPPINGS:
- 1 sweet potato sliced
- 1 mini multi color sweet bell peppers chopped
- ¼ red onion finely minced
- 1 tablespoon Green Goddess seasoning blend
- ½ tablespoon garlic salt or ramp salt
- 2 green onions chopped
- 2 tablespoons olive oil
FOR AFTER-BAKED TOPPINGS:
- 1 tablespoon demerara sugar
- 1 tablespoon honey drizzled
- 1 teaspoon Green Goddess seasoning sprinkled
- 1 tablespoon olive oil drizzled
- 1 teaspoon red pepper flakes optional, to taste
- 1 teaspoon salt to taste
Instructions
- In a large bowl of a stand mixer, whisk together the warm water, yeast, sugar and salt. Let sit until foamy and bubbly, about 10-15 minutes.
- Whisk in the purple food coloring until the liquid is purple. Then with the stand mixer running on the lowest setting, begin to add in the flour 1/2-3/4 cup at a time until it forms a shaggy, wet dough. Slowly pour in the olive oil before the last cup of flour. The dough will be very wet and sticky.
- Dust a clean, flat surface with flour. Tip the dough out onto the floured surface and lightly knead until a smooth dough ball begins to form. The dough will still be wet and feel loose.
- Transfer the dough ball into a greased square container, cover with plastic and then proof in a warm spot for about 60 minutes or until doubled in size. The dough should have large air pockets in it.
- When the dough has doubled in size, tip the dough onto a greased 9x13 baking pan lined with parchment paper or a silicone mat. Rise for additional 30 minutes.
- While the bread rises for a second time, preheat the oven to 425°F. Cut the sweet potato slices into mini Jack-O-Lanterns. Place all of the sweet potato slices into a small bowl and add about a tablespoon of olive oil and a half tablespoon of Green Goddess seasoning. Toss lightly until the slices are coated evenly. Mince the peppers and red onion. Chop green onions down to the whites.
- Lightly press the sweet potato slices into the surface of the focaccia bread. Sprinkle on the minced peppers and red onion along with about half of the green onion. Drizzle with olive oil.
- Pop the focaccia into the oven and bake until puffed up and just beginning to brown - about 20-25 minutes. Remove from the oven and allow to cool for 30 minutes before attempting to remove from the pan.
- Once the focaccia is mostly cooled, drizzle on the remaining olive oil and honey. Then sprinkle on demerara sugar, more Green Goddess seasoning, ramp salt and red pepper flakes (to taste). Slice when cooled and enjoy! Chill any remaining bread in an airtight container for up to a week. Happy Halloween!
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