Baking at Home: Garden Focaccia

Ingredients

• 500 g Bread Flour (high‑protein flour for chewy texture)
• 350 ml Warm Water (about 110°F (43°C) to activate yeast)
• 2 tsp Active Dry Yeast (instant or active dry yeast)
• 1 tsp Granulated Sugar (feeds the yeast)
• 2 tsp Salt (kosher or sea salt)
• 4 tbsp Olive Oil (extra‑virgin, for the dough)
• 1/4 cup Olive Oil (extra‑virgin, for topping)
• 1 tsp Flaky Sea Salt (optional finishing salt)
• 2 tbsp Parsley Stems (chopped, keep stems for visual effect)
• 3 stalks Scallions (sliced, keep some green tops for stems)
• 2 tbsp Chives (chopped)
• 1 medium Red Onion (sliced into rings, keep center attached)
• 1 cup Bell Peppers (mixed colors, diced for concentric circles)
• 1/3 cup Kalamata Olives (pitted and chopped)
• 1 cup Cherry Tomatoes (halved)
• 1/2 cup Yellow Grape Tomatoes (sliced for sun motif)

Instructions

1. Mix Dough

   In a large mixing bowl combine bread flour, salt, sugar, and yeast. Add warm water and 4 tbsp olive oil, mix until a shaggy dough forms, then knead 8‑10 minutes until smooth and elastic.

   Time: PT10M

2. First Proof (Overnight)

   Cover the bowl tightly with plastic wrap or a damp kitchen towel and place in the refrigerator for an overnight proof (about 8 hours).

   Time: PT8H

3. Bring Dough to Room Temperature & Second Rise

   Remove the dough from the fridge, let it sit at room temperature for 30 minutes, then transfer it to a lightly oiled sheet pan, gently stretch to fit, and let rise for 1‑2 hours until doubled in size.

   Time: PT1H30M

4. Prepare Toppings

   While the dough is rising, slice the red onion into rings, chop scallions, parsley stems, chives, bell peppers, olives, and halve the cherry and yellow tomatoes.

   Time: PT15M

5. Arrange Garden Design

   Starting with the stems (scallions, chives, parsley), place them on the dough in varying lengths to mimic garden stems. Add onion rings as petals, create concentric circles of bell pepper pieces, place chopped olives in the center, and scatter cherry and yellow tomatoes to form blossoms and a sun motif.

   Time: PT10M

6. Add Olive Oil and Finish Salt

   Drizzle the remaining 1/4 cup olive oil evenly over the entire focaccia, then sprinkle flaky sea salt on top for extra flavor and crunch.

   Time: PT2M

7. Bake

   Place the pan in a pre‑heated oven at 450°F and bake for 30 minutes, or until the crust is deep golden and the toppings are slightly caramelized.

   Time: PT30M

   Temperature: 450°F

8. Cool Completely

   Remove the focaccia from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow steam to settle and prevent drying out.

   Time: PT15M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

7 g

Fiber

2 g