Fresh Dish Foodie: Garden Focaccia

Ingredients

• 2 teaspoons Active Dry Yeast (proofed in warm water)
• 1 cup Warm Water (about 110°F (43°C))
• 1 tablespoon Honey (sweetens and feeds the yeast)
• 3 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt (for dough seasoning)
• 4 tablespoons Olive Oil (2 tbsp in dough, 2 tbsp for brushing)
• 1 medium Red Bell Pepper (cut into strips or shapes)
• 2 stalks Green Onion (chopped)
• 1 medium Tomato (sliced)
• 1/4 cup Fresh Basil (added halfway through baking)
• 1/4 cup Fresh Parsley (added halfway through baking)
• 1/2 cup Fresh Spinach (optional, added halfway through baking)

Instructions

1. Activate Yeast

   Combine warm water, honey, and active dry yeast in a small bowl, stir gently, and let sit for 5‑10 minutes until a light foam forms on top.

   Time: PT7M

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together sifted all‑purpose flour and salt.

   Time: PT2M

3. Add Yeast Mixture and Olive Oil

   Make a well in the flour, pour in the foamy yeast mixture and 2 tbsp olive oil, then stir until a shaggy dough forms.

   Time: PT5M

4. Knead Dough

   Using a wooden spoon or dough scraper, fold the dough over itself about fifteen times until it becomes smooth, elastic, and pulls away from the bowl sides.

   Time: PT5M

5. First Proof

   Transfer the dough to a clean bowl, cover with a kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

   Time: PT1H

6. Prep Vegetables and Herbs

   While the dough rises, wash and cut the bell pepper into strips, slice the tomato, chop the green onions, and set the fresh basil, parsley, and spinach aside.

   Time: PT15M

7. Shape Focaccia

   Lightly grease the baking sheet, dump the risen dough onto it, and gently stretch it into a rectangle about ½ inch thick.

   Time: PT5M

8. Create Dimples and Oil

   Press fingertips into the surface to make shallow dimples, brush the entire top with the remaining 2 tbsp olive oil, and sprinkle lightly with coarse salt.

   Time: PT3M

9. Add Sturdy Vegetables

   Arrange the bell pepper strips, tomato slices, and green onion pieces over the dough in any decorative pattern you like.

   Time: PT5M

10. Final Proof

    Let the topped dough rest uncovered in a warm room for 20 minutes to puff slightly.

    Time: PT20M

11. Bake First Stage

    Preheat the oven to 400°F (200°C). Place the baking sheet in the oven and bake for 15 minutes, then rotate the sheet for even browning.

    Time: PT15M

    Temperature: 400°F

12. Add Leafy Herbs

    After the initial bake, scatter the fresh basil, parsley, and spinach over the focaccia, then return to the oven for another 7‑10 minutes until the edges are golden and the herbs are wilted but not burnt.

    Time: PT9M

    Temperature: 400°F

13. Cool and Serve

    Remove the focaccia from the oven, let it cool on a wire rack for 10 minutes, then cut into squares or strips and serve warm.

    Time: PT10M

Nutrition Facts

Calories

307

Protein

7 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g