Garden Focaccia
Ingredients
- 1 tablespoon active dry yeast or rapid rise yeast (see note below)
- 1 1/4 cups lukewarm water (110–115º)
- 2 Tablespoons extra virgin olive oil
- 1 1/3 cup bread flour
- 1 1/3 cup all-purpose flour
- 1 teaspoon fine sea salt
- Any combination of colorful, thinly sliced (but not too thin) vegetables such as:
- Cherry or grape tomatoes (halved lengthwise and drained on a paper towel)
- Scallions sliced thinly
- Asparagus (I chose the thinnest bunch I could find)
- Small red, yellow, orange peppers sliced into rings
- Olives (I had calamata in the fridge, but green or black would also work)
- Red or golden beets
- Eggplant
- Red onion
- Fresh herbs such as basil, dill and rosemary
- Crushed red pepper flakes (use on any white veggies such as the eggplant)
- Caramelized onions (learn how to caramelize them in this post)
- Extra virgin olive oil
- Coarse sea salt to taste
Steps
- 1
Sprinkle the yeast on top of water in the bowl of a stand mixer and stir gently until dissolved. Allow to proof until creamy and aromatic to ensure yeast is alive, about 5 minutes.
- 2
Add oil, 1/2 of each flour and salt. Mix on medium low speed with a dough hook until incorporated, scraping down sides as necessary.
- 3
Add the remaining flour, and knead on low speed until the dough is smooth and elastic, about 5 minutes. The dough will be very sticky.
- 4
Place dough in an oiled bowl and cover the bowl with plastic wrap. Let dough rise at room temperature until doubled, about an hour. Dough can also be proofed in the refrigerator overnight.
- 5
Pour 2 tablespoons of the olive oil onto a sheet tray, and use your hands to spread the oil evenly. With your oiled hands, gently punch down the dough to deflate. Scrape the dough from the bowl onto the sheet tray, and use your fingertips to gently spread the dough to the edges of the pan.
- 6
Allow to proof for 20 to 30 minutes at room temperature.
- 7
Preheat the oven to 400º.
- 8
Dimple the dough with your fingertips. Drizzle 2 tablespoons of olive oil and create your garden of garnishes, leaving out any delicate herbs such as basil leaves.
- 9
Spray with olive oil and sprinkle generously with coarse sea salt.
- 10
Bake until light golden brown, about 30 minutes. When you have about 10 minutes left in the baking time, add the delicate herbs.
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