I have wanted to make focaccia bread art for a very long time but just never had the opportunity. When I offered to host this month's Bread Bakers and chose the theme "Flatbreads", I already knew what I wanted to make. It was going to be amazing. Now, what's that saying? Man plans and God laughs?
Do you know the absolute worst time to need a variety of colourful vegetables? No. Well, let me tell you. It's right after a hurricane has ravaged your island leaving most of the farms flattened so vegetables are scarce and hence EXPENSIVE. Tomatoes and sweet peppers are about US $10 per pound. O my heart. Cabbage? Unthinkable. Hopefully, we can get past this very soon.
In any event, I pushed on and did something. I made this a few times. The first time, the focaccia was a little blah so for subsequent versions, I made an herb oil for use in and on the dough. That was a game changer and what I highly recommend.
Focaccia Bread Art
Ingredients
Sponge
1 cup flour
1/2 cup water
a pinch of instant yeast
Herb Oil
5 tablespoons olive oil
Herbs of your choice (I used rosemary and 3 minced cloves of garlic)
Rest of the dough
2 cups flour
1 1/4 teaspoon salt
1 teaspoon instant yeast (or 2 1/4 t of active dry yeast)
1/2 cup water
2 tablespoons herb oil from above
Toppings (your choice)
Remaining herb oil
Sweet peppers (in different colours)
Parsley
Rosemary
Tomatoes
Zucchini
Escallion
Directions
Mix together the sponge ingredients and let sit at room temperature for 14 hours.
Add the herbs and garlic to the olive oil and gently warm. You don't need it to be hot. I did this in a bain marie for just a couple minutes. Let the oil sit.
When the sponge is ready, add the flour, salt, yeast, water, and oil. Knead together to make a soft dough. Let rise at room temperature in an oiled bowl for about an hour until doubled. You can also proof the dough in the fridge at this point as well. The slower rise develops more flavour.
While the dough is rising, slice your vegetables and herbs to get them ready to quickly top your focaccia.
When the dough is ready, lightly spray a baking sheet and also drizzle with a little olive oil.
Gently pull and shape the dough into a rough rectangle or oval. It should be about 3/4" to 1" thick. Use your fingers to dimple the dough then drizzle with the remaining olive oil. Next, have fun and add your vegetables and herbs in any pattern you desire. Remember to use the herbs from your oil here as well.
Preheat oven to 425 F.
Let the focaccia rise until puffy.
Bake 20 to 25 minutes or until golden.
Eat and enjoy.
.png)
- Eggless Keto Naan from Sneha's Recipes
- Focaccia Bread Art from Passion Kneaded
- Magical Oreo Paratha from A Day in the Life on the Farm
- Nan-e-Barbari from Ambrosia
- Rosemary Onion Socca - Chickpea Flatbread from Food Lust People Love
- Sourdough Pizza Bianca from Karen's Kitchen Stories
We take turns hosting each month and choosing the theme/ingredient.
