How To Make Garden Focaccia - Bread Art

Ingredients

• 2 cups Water (warm (about 110°F) to activate yeast)
• 0.25 cup Granulated Sugar (feeds the yeast)
• 2 teaspoons Active Dry Yeast (instant or active dry yeast)
• 2 tablespoons Olive Oil (extra‑virgin, plus extra for drizzling)
• 4 cups All-Purpose Flour (high‑protein flour works best; may need a little more for a very sticky dough)
• 1 teaspoon Sea Salt (divided: a pinch in the dough, optional sprinkle on top)
• 1 cup Assorted Garden Vegetables (sweet bell peppers, parsley, green onions, etc.) (chopped into flower shapes for topping)
• 1 tablespoon Fresh Rosemary (optional, chopped and sprinkled on top)

Instructions

1. Bloom the Yeast

   In a mixing bowl combine 2 cups warm water, 0.25 cup granulated sugar, and 2 teaspoons active dry yeast. Stir gently and let sit for about 10 minutes until the mixture becomes foamy.

   Time: PT10M

2. Make the Dough

   Add 2 tbsp olive oil, 4 cups all‑purpose flour, and 1 tsp sea salt to the yeast mixture. Stir with a wooden spoon until a very sticky, shaggy dough forms. Do not over‑mix; stop as soon as the flour is incorporated.

   Time: PT10M

3. First Proof

   Cover the bowl with plastic wrap or a clean kitchen towel. Place in a warm spot (around 75‑80°F) and let rise until doubled in size, about 1 hour.

   Time: PT1H

4. Prepare Garden Toppings

   While the dough rises, wash and chop the sweet bell peppers, parsley, green onions, and any other vegetables into flower‑shaped pieces. Set aside in a bowl.

   Time: PT15M

5. Preheat Oven

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

   Time: PT10M

   Temperature: 425°F

6. Transfer Dough to Pan

   Lightly oil the baking sheet or pan, lay a sheet of parchment paper on top, and oil your hands. Dump the sticky dough onto the parchment and, using oiled hands, gently spread it to fill the pan. Dimple the surface with your fingertips.

   Time: PT5M

7. Add Toppings

   Arrange the vegetable flowers on the dough as desired. Drizzle a little extra olive oil over the top and sprinkle with optional rosemary and a pinch of sea salt.

   Time: PT5M

8. Second Proof

   Cover the pan loosely with plastic wrap or a towel and let the dough rest for about 30 minutes, allowing it to puff slightly.

   Time: PT30M

9. Bake the Focaccia

   Place the pan in the preheated oven and bake for 25 minutes, or until the top is golden brown and the edges are crisp.

   Time: PT25M

   Temperature: 425°F

10. Cool and Serve

    Remove the focaccia from the oven, let it cool on a wire rack for about 10 minutes. Drizzle a final splash of olive oil, cut into squares, and serve warm.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g