How To Make Garden Focaccia Art

Ingredients

• 3.25 cups All-Purpose Flour (sifted)
• 2 teaspoons Honey (optional – can substitute sugar)
• 2.25 teaspoons Instant Rise Yeast (or active dry yeast)
• 2 teaspoons Salt (kosher or table salt)
• 0.25 cup Olive Oil (extra‑virgin, plus extra for drizzling)
• 1.25 cups Warm Water (about 110°F/43°C)
• 0.5 cup Red Onion (thinly sliced)
• 0.5 cup Cherry Tomatoes (halved)
• 1 tablespoon Fresh Rosemary (leaves stripped)
• 1 teaspoon Sea Salt (for finishing)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together 3 ¼ cups all‑purpose flour, 2 ¼ teaspoons instant yeast, and about 2 teaspoons salt until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients

   Stir in 2 teaspoons honey, ¼ cup olive oil, and 1 ¼ cups warm water (110°F) until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 2‑3 minutes until it comes together in a smooth ball.

   Time: PT3M

4. First Rise

   Place the dough back in the bowl, coat the surface with a drizzle of olive oil, cover with a damp kitchen towel, and let it rise in a warm spot until doubled in size, about 1 hour.

   Time: PT1H

5. Transfer to Pan

   Generously oil the 9×13‑inch baking pan, then gently press the risen dough into the pan, stretching it to the edges.

   Time: PT5M

6. Create Dimples

   Using your fingertips, press evenly spaced dimples into the surface of the dough.

   Time: PT2M

7. Add Toppings

   Scatter the sliced red onion, halved cherry tomatoes, and rosemary leaves over the dough. Drizzle with a little extra olive oil and sprinkle with sea salt.

   Time: PT5M

8. Bake

   Bake in a pre‑heated oven at 425°F for 15‑20 minutes, or until the top is golden brown and the edges are crisp.

   Time: PT20M

   Temperature: 425°F

9. Cool and Serve

   Remove the focaccia from the oven, let it cool in the pan for 5 minutes, then cut into squares and serve warm.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g