HomeGoods Studio: Focaccia Gardens

Ingredients

• 2 1/2 cups Bread Flour (preferably high‑gluten bread flour for chewiness)
• 1 cup Warm Water (about 110°F (43°C) to activate yeast)
• 2 tsp Active Dry Yeast (proofed in warm water for 5 minutes)
• 1 tsp Granulated Sugar (feeds the yeast)
• 1 tsp Fine Sea Salt (adds flavor to the dough)
• 3 tbsp Extra Virgin Olive Oil (plus extra for greasing pan and brushing top)
• 1 small Delicata Squash (peeled, sliced into 1/4‑inch rounds; par‑boiled 5 minutes)
• 2 medium Carrots (peeled and cut into 1/4‑inch sticks; par‑boiled 4 minutes)
• 2 small Beets (peeled, sliced 1/4‑inch; par‑boiled 6 minutes)
• 1/2 large Red Onion (thinly sliced into rings)
• 2 tbsp Fresh Rosemary (leaves stripped from stems, roughly chopped)
• 1 tbsp Fresh Thyme (leaves stripped)
• 1 tbsp Fresh Sage (thinly sliced)
• 1 tsp Sea Salt Flakes (sprinkled on top before baking)
• 2 tbsp Balsamic Glaze (drizzled after baking for extra flavor (optional))

Instructions

1. Activate Yeast

   In a small bowl combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Dough

   In a large mixing bowl add bread flour, salt, 2 tbsp olive oil, and the foamy yeast mixture. Stir until a shaggy dough forms.

   Time: PT5M

3. Knead

   Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and passes the windowpane test.

   Time: PT10M

4. First Rise

   Lightly oil the mixing bowl, place the dough inside, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

5. Prepare Vegetables

   While the dough rises, peel and slice delicata squash, carrots, and beets into 1/4‑inch pieces. Place them in a pot of boiling salted water and par‑boil: squash 5 min, carrots 4 min, beets 6 min. Drain and set aside.

   Time: PT10M

6. Pre‑heat Oven

   Position an oven rack in the middle and pre‑heat to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

7. Shape Dough in Pan

   Generously oil the bundt pan (or square pan) with 1 tbsp olive oil. Gently press the risen dough into the pan, spreading it evenly to the edges, creating a slight thickness of about 1‑inch.

   Time: PT5M

8. Second Rest

   Cover the pan loosely with plastic wrap and let the dough rest for 20 minutes while the oven finishes heating.

   Time: PT20M

9. Add Toppings

   Arrange the par‑boiled squash, carrots, beets, and red onion rings in a decorative garden pattern on the dough. Sprinkle fresh rosemary, thyme, and sage over the top. Drizzle the remaining 2 tbsp olive oil and sprinkle sea‑salt flakes.

   Time: PT10M

10. Bake

    Place the pan in the pre‑heated oven and bake for 20 minutes, or until the focaccia is golden brown and the vegetables are caramelized.

    Time: PT20M

    Temperature: 425°F

11. Finish & Serve

    Remove from oven, let cool in the pan for 5 minutes, then transfer to a cutting board. Drizzle balsamic glaze if desired, slice, and serve warm with extra dipping oil.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

38 g

Fat

9 g

Fiber

4 g