Focaccia Bread
Making a special Focaccia Bread with a little artwork and creativity, what a good time! Next time I make this I will be doubling the recipe because I really wanted to make it larger and have more of a canvas to work on. Thrilled with the outcome and you'll enjoy this, too!
Equipment
- 1 bowl
- 1 baking sheet
- 1 wire rack
Ingredients
- 2 3/4 cups all-purpose flour (344g)
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- fresh basil to taste, chopped
- fresh thyme to taste, chopped
- fresh rosemary to taste, chopped
- 2 garlic cloves minced
- pinch black pepper
- 1 tablespoon vegetable oil
- 1 cup warm milk (249g)
- 2 tablespoon olive oil
Instructions
- Make the herb blend by adding the thyme, basil, rosemary, black pepper, garlic cloves and salt by stirring/crushing them all together.
- Combine flour, yeast, salt, sugar in a large bowl. Add warm milk, vegetable oil and the herb mixture and combine until the dough comes together.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic and form a ball.
- Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 30 minutes.
- Preheat the oven to 400℉ / 204℃. Lightly grease a baking sheet or use parchment paper.
- Pat the dough into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with Parmesan cheese or mozzarella cheese cover and allow to rise again for 20 minutes.
- After rising again cut up vegetables of your choice and make a decorative design and brush all the vegetables with olive oil before baking.
- Bake in the preheated until golden brown, about 15-20 minutes. Transfer to a wire rack to cool and slice into pieces.
Video
Notes
I used the following vegetables to decorate the top and you can use vegetables you would like:
- Parsley
- Red Onion
- Orange and yellow peppers
- Black and green olives
- Green onions
- Cherry tomatoes