Garden Focaccia
This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
25 min
Total Time
2 hr 40 min
Servings
8 servings
Ingredients
- 1 package active-dry yeast (2 1/4 teaspoons)
- 1 cupwater (115-120ºF)
- =====
- 1 tablespoonsugar
- 1/4 cupcanola or vegetable oil
- 2 tablespoonsextra-virgin olive oil
- 1/2 teaspoonKosher salt
- 2 3/4 cupsall-purpose flour
- =====
- 2 clovesgarlic
- 1/4 cupextra-virgin olive oil
- =====
- herbs and vegetables for garnishing (rosemary, parsley, chives, tarragon, peppers, tomatoes, onions, olives, capers, etc.)
- canola cooking spray
- =====
- Maldon or coarse sea salt (to taste)
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Dissolve the yeast in the water; let stand for 3 to until a thin layer of tiny bubbles forms on top.
- 2
Put the sugar, both oils, salt, and flour in a stand-mixer bowl. Fit the mixer with a dough hook.
- 3
Add in the activated yeast mixture. Stir at low speed until the dough starts to form. Increase the speed to medium-high; knead the dough for until the dough is smooth. Remove the dough, coat the bowl lightly with olive oil. Return the dough to the bowl; turn the dough to coat with oil and cover with plastic wrap and let rise until almost doubled.
- 4
Punch the dough down; let rise again until almost doubled.
- 5
While the dough is rising the second time, prepare your vegetables for decorating the top of the focaccia.
- 6
Preheat your oven to 400ºF.
- 7
Using a fine grater, grate the garlic into the oil. Stir to combine.
- 8
Remove the dough to an oiled 1/4-sheet rectangular baking sheet and press into the corners of the sheet evenly. For a round loaf, oil a 1/2-sheet rectangular pan and press into a 12-inch circle. Cover the pan with plastic wrap and let rise for .
- 9
Remove the plastic wrap and use your fingers to make divots in the dough. Spoon the garlic oil mixture evenly over the dough.
- 10
Decorate the dough with your prepared herbs and vegetables into your favorite floral design. Spray the vegetables lightly with cooking spray and sprinkle with Maldon or course sea salt. Let the dough sit for 20 to .
- 11
Bake for 20 to turning half-way through. The focaccia should be brown, and the vegetables begin to char.
Chef's Notes
Focaccia is best eaten the day it was made. It should wrapped and stored in the fridge and reheated at 350 degrees F. for 5 to 7 minutes.