Artistic Focaccia
Apply your imagination with vegetables and herbs to make a pretty and flavourful focaccia. A pepper round can become a flower or the sun, a piece of an onion can be shaped into a bird or become petals on a flower, herbs can form the leaves on a green onion or chive stem. Mushrooms brown to become lovely rocks. The possibilities are endless. Don't forget holiday themes, from Hallow'en to Christmas to St. Patrick's Day.
The taste of whatever you put on top of the bread will permeate that area, so if you want a part to be plain, leave an open section. Remember to cut the vegetables thin so they roast completely as the bread bakes. Create your own picture or find an endless number of ideas online.
More great yeast bread ideas can be found here.
Ingredients
Basic Focaccia Recipe here or see below the directions for the artistic foccacia.
Olive oil
Coarse Salt
Any of the following vegetables and herbs:
Peppers, any kind
Onions, any kind
Leeks
Green onions
Shallots
Chives
Tomatoes
Basil
Oregano
Thyme
Rosemary
Parsley
Mushrooms, any kind
Olives, any kind
Edible Flowers
Method
Spread the focaccia dough on the baking sheet. Cover and let rise for 30 minutes, until puffy.
While the dough is rising, cut the vegetables and herbs in the shapes you desire. In a bowl, toss them gently in a few drops of olive oil so they won't burn in the oven.
Uncover the focaccia and using your fingers, poke dimples all over the surface. Brush the surface with olive oil and sprinkle with coarse salt, if desired.
Arrange the vegetables and herbs in the design of your choice. Bake as instructed at 400 degrees for 20-25 minutes, until lightly browned. Make sure the vegetables are cooked, but don't let the bread get too dark.
Cover with a towel to keep warm and moist until ready to eat. Serve warm or at room temperature.
Apply your imagination with vegetables and herbs to make a pretty and flavourful focaccia. A pepper round can become a flower or the sun, a piece of an onion can be shaped into a bird or become petals on a flower, herbs can form the leaves on a green onion or chive stem. Mushrooms brown to become lovely rocks. The possibilities are endless. Don't forget holiday themes, from Hallow'en to Christmas to St. Patrick's Day.
The taste of whatever you put on top of the bread will permeate that area, so if you want a part to be plain, leave an open section. Remember to cut the vegetables thin so they roast completely as the bread bakes. Create your own picture or find an endless number of ideas online.
More great yeast bread ideas can be found here.
Ingredients
Basic Focaccia Recipe here or see below the directions for the artistic foccacia.
Olive oil
Coarse Salt
Any of the following vegetables and herbs:
Peppers, any kind
Onions, any kind
Leeks
Green onions
Shallots
Chives
Tomatoes
Basil
Oregano
Thyme
Rosemary
Parsley
Mushrooms, any kind
Olives, any kind
Edible Flowers
Method
Spread the focaccia dough on the baking sheet. Cover and let rise for 30 minutes, until puffy.
While the dough is rising, cut the vegetables and herbs in the shapes you desire. In a bowl, toss them gently in a few drops of olive oil so they won't burn in the oven.
Uncover the focaccia and using your fingers, poke dimples all over the surface. Brush the surface with olive oil and sprinkle with coarse salt, if desired.
Arrange the vegetables and herbs in the design of your choice. Bake as instructed at 400 degrees for 20-25 minutes, until lightly browned. Make sure the vegetables are cooked, but don't let the bread get too dark.
Cover with a towel to keep warm and moist until ready to eat. Serve warm or at room temperature.
Ingredients for the Basic Foccacia
1 pkg. (2 ¼ tsp.) or 1/10 lb. yeast
1 ¼ c. (310 ml) lukewarm water
2 tbsp. olive oil plus extra for the top of bread and to coat the pan
2 tsp. regular salt
3-3 ½ c. (470-545 g.) unbleached flour
Coarse sea salt for top of bread
Method for the Basic Foccacia
In a large bowl, dissolve the yeast in the lukewarm water. Stir in 2 tbsp. olive oil and the regular salt. Gradually stir in 3 cups of the flour to make a soft dough that holds its shape.
Knead by hand for 10 minutes or with a dough hook for 6-7 minutes, adding flour as necessary. The dough should not be sticky and should pull cleanly away from the surface. Form into a ball and place in a clean, greased bowl, turned to grease all sides. Cover and let rise in a warm place until doubled, 45-60 minutes.
Grease an 11 x 17 in. (28 x 43 cm.) baking sheet with olive oil. Turn the dough out onto a lightly floured work surface and press flat. Form into a ball. Place on the prepared baking sheet; let rest for 5 minutes. Using your fingers stretch out the dough to cover the pan, leaving 1-2 inch margins. Cover with a kitchen towel and let rise until puffy, at least 30 minutes. Preheat an over to 400 degrees F. (200 degrees C.)
Uncover the dough and, using your fingertips, make a pattern of dimples at 2-inch (5-cm.) intervals over the whole surface. Brush the surface with oil and lightly sprinkle with sea salt. Bake until golden brown, about 15-25 minutes. Cut into pieces and serve warm OR cover with a towel immediately to keep the focaccia from drying out. Goes well with any aioli, spread or cheese.
1 pkg. (2 ¼ tsp.) or 1/10 lb. yeast
1 ¼ c. (310 ml) lukewarm water
2 tbsp. olive oil plus extra for the top of bread and to coat the pan
2 tsp. regular salt
3-3 ½ c. (470-545 g.) unbleached flour
Coarse sea salt for top of bread
Method for the Basic Foccacia
In a large bowl, dissolve the yeast in the lukewarm water. Stir in 2 tbsp. olive oil and the regular salt. Gradually stir in 3 cups of the flour to make a soft dough that holds its shape.
Knead by hand for 10 minutes or with a dough hook for 6-7 minutes, adding flour as necessary. The dough should not be sticky and should pull cleanly away from the surface. Form into a ball and place in a clean, greased bowl, turned to grease all sides. Cover and let rise in a warm place until doubled, 45-60 minutes.
Grease an 11 x 17 in. (28 x 43 cm.) baking sheet with olive oil. Turn the dough out onto a lightly floured work surface and press flat. Form into a ball. Place on the prepared baking sheet; let rest for 5 minutes. Using your fingers stretch out the dough to cover the pan, leaving 1-2 inch margins. Cover with a kitchen towel and let rise until puffy, at least 30 minutes. Preheat an over to 400 degrees F. (200 degrees C.)
Uncover the dough and, using your fingertips, make a pattern of dimples at 2-inch (5-cm.) intervals over the whole surface. Brush the surface with oil and lightly sprinkle with sea salt. Bake until golden brown, about 15-25 minutes. Cut into pieces and serve warm OR cover with a towel immediately to keep the focaccia from drying out. Goes well with any aioli, spread or cheese.