Focaccia Art Bread
This easy focaccia recipe is indulgent and delicious. I used my Ankarsrum mixer to make my bread, using the dough hook and side scraper. I finished kneading the dough on a flour surface because I love the way it feels in my hands.
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Servings: 25
Ingredients
- 16 ounces 454 g warm water (110 F) divided into two bowls. 1 cup of warm water per bowl
- 1 Tablespoon granulated sugar
- 7 grams 2 ½ teaspoons active dry yeast
- 2 ounces 57 g olive oil (¼ cup)
- 1 teaspoon fine ground Himalayan salt
- 1 teaspoon Flake salt
- 24 ounces 680 g or 5 cups bread or all purpose flour, leveled
- 4 ounces 113 g or ½ cup olive oil for the pan and drizzling on top of the focaccia after rising
- 3 purple plums or pulmcots seeded and sliced thinly
- 1 cup blueberries rinse, picked over for stems and towel dried
- 1 small bunch asparagus
- Misc herbs herb flowers, fruits, vegetables, meats
For the Tomato Herb Focaccai:
- 2-3 medium sliced tomatoes
- 1 cup sweet mini tomatoes
- 3 cloves garlic thin sliced
- 1 bunch green onions slice lengthwise
- ¼ cup shaved Parmesan
Instructions
- Combine one cup of water with yeast, sugar and mix to combine. Set aside for about 5 minutes or until the mixture is foamy.I use a candy or meat thermometer to determine water temperature is about 11o before adding the yeast.
- Place the water yeast mixture into the bowl of a stand or Ankarsrum mixer fitted with dough hook and scraper. Dough can also be made by hand using a large bowl and your hands
- Add 1 cup flour to the yeast mixture and mix on low until combined
- Add remaining water, olive oil, salt and half of the remaining flour. Mix on low until well combined
- Continue adding flour while mixing on low until the dough pulls away from the sides of the bowl. If the dough is sticky, add more flour 1 tablespoon at a time until it comes together. This dough is very soft and tender to the touch
- Keep mixing in the bowl to develop the gluten. The dough is ready when it bounces back from pressing.
- Dough can also be finished on a floured surface. Knead for 3-5 minutes or until the dough bounces back.
- Oil a large bowl with a Tablespoon of oil and place the dough inside. Turn the dough a couple of times to oil the entire ball. Cover with a clean dish towel or plastic wrap and let it rise in a warm place for 1-2 hours or until doubled in size.
- Pour enough oil into two 12"X17" sheet pans (Or similar size pan. I prefer pizza baking stones) so there is a thin layer of oil covering the enter bottom of the pan
- Put some olive oil on your hands to prevent sticking and then pull the focaccia dough out of the bowl. Divide the dough into two equal portions. Lay one of the sections into a pan and begin stretching the dough to fit the form of the pan. If it starts to shrink, walk away for a few minutes to allow the gluten to relax before trying again.
- Cover the stretched dough with plastic wrap and place in the refrigerator for 25 minutes or overnight. The longer the dough rest, the better the flavor
- While to dough is resting prepare all of your herbs, fruits and vegetables. If you like, you can practice designs using a large cutting board then transfer them to the stretched dough before baking.
- When ready to bake the focaccia remove the dough from the refrigerator and allow it to rest at room temperature for 30 minutes.
- Dimple the surface with oiled fingers to create divots for oil to collect
- Drizzle a good amount of olive oil onto the top of the dough. Sprinkle with flaky salt
- Allow the dough to rest again for 15-30 minutes then decorate the top any way you like with your chosen herbs, fruits and veggies.
- Brush all the herbs, herb flowers and veggies with more oil to prevent burning
- Bake in 450F. oven for 20-25 minutes or until focaccia is beautiful golden color
- This bread is best enjoyed the day of baking. Leftovers can be refrigerated and reheated at 350F. 5-10 minutes