BREAD - Focaccia
Yield 8’’x 12’’ sheet tray
- 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
- 1 tablespoon olive oil, for drizzling
- sliced red onion
- Cherry tomatoes
- Mini peppers in all colors
- Green onion
- Flat leaf parsley
- Salt for seasoning
Instruction for mixing dough
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.
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.
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.
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 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.