arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash

Recipes & Prep Lists - PRIVATE

BREAD - Focaccia

BREAD - Focaccia

Garden Focaccia 

Yield  8’’x 12’’ sheet tray

Dough

  • 2.5 tablespoons (30g) olive oil, divided
  • 3/4 cups (170g) water, warm
  • ½ +⅛  teaspoons (4g) salt
  • 1 ¾ cup (2100g) AP Flour 
  • .5 tablespoon instant yeast

Topping Options 

  • 1 tablespoon olive oil, for drizzling
  •  sliced red onion 
  • Cherry tomatoes
  • Mini peppers in all colors
  • Olives
  • Green onion 
  • Flat leaf parsley 
  • Salt for seasoning 

Instruction for mixing dough

  1. Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle about 2 tablespoons (25g) of the olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.
  2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the remaining 3 tablespoons (35g) of the olive oil with the rest of the dough ingredients, and beat at high speed with an electric mixer for 60 seconds.
  3. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.
  4. While the dough is rising, prepare your toppings

Prepare your toppings

While your dough is rising, prepare your toppings by washing, peeling, slicing, and/or de-seeding your vegetables based on how you want to eat them. It helps to leave some pieces large and others small so you end up with a variety of colors, sizes, and textures.


Arrange the scene

Now comes the fun part! When the dough is almost finished rising, gently dimple the surface with your fingertips. (Usually the dimples in focaccia are quite prominent, but you want to create a relatively flat surface to work on, so go easy on the dough.)

Preheat your oven to 375.  Then drizzle olive oil over the dough. 

Place your toppings on the surface of the dough, using colors, patterns, textures, and flavors to your advantage. Remember, there's no right way to create art — feel free to be creative


Bake


Bake the bread until it's golden brown, 25 to 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.