Garden Focaccia
This garden focaccia is so much fun to make and visually striking. No two ever look the same. The dough is soft and bubbly and requires minimal kneading.
Ingredients
- Dough
- 1/4 cup warm water
- 1 1/4 tsp active dry yeast
- 1/2 tsp sugar
- 1 tsp salt
- 16oz bread flour
- 1 1/2 cup cool water
- Topping
- 4 tbsp olive oil
- 1 tsp each finely minced rosemary and oregano
- Assorted fresh vegetables like bell peppers, tomatoes, scallions, asparagus, cauliflower, and broccoli.
Directions
- To make the dough Dissolve yeast in water; add sugar. Measure flour into bowl; make hole in center of flour and add yeast mixture; add salt and remaining water to make a soft dough.
- Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to rise until double in size. Turn dough out onto a floured board and knead until dough is not sticky. Transfer the dough to an oiled sheet of parchment paper and gently stretch it out with your hands to fit a rimmed baking sheet.
- Brush the dough with 1 tablespoon of the remaining olive oil and sprinkle the rosemary and oregano evenly over the top and set aside. Preheat the oven to 375F
- With the vegetables create a veggie garden by cutting the vegetables into pieces and arranging them artfully on the dough. Make flowers, grass, fences. Use your imagination Add interest with “olive” bugs and cauliflower “butterflies.” When your masterpiece is ready, cover with a towel allow to rise about 30 minutes.
- Use a brush to gently brush the top with the remaining olive oil and sprinkle with coarse salt and sesame seeds if desired. Bake about 35 minutes or until dough is golden brown. Cut into slices and serve warm.
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