GARDEN FOCACCIA
Provided by Geoffrey Zakarian
Time 5h
Yield 10 servings
Number Of Ingredients 17
Steps:
- Combine 2 cups warm water with the honey and yeast in a stand mixer fitted with the paddle attachment. Stir on very low speed until the yeast is dissolved. Increase the speed to low and let run until the yeast is bubbly. If the yeast is not foamy, it is not active and must be replaced. Turn off the mixer and allow the yeast mixture to sit for 2 minutes.
- Add 1/2 cup oil and a couple large spoonfuls of the flour to the bowl. Mix on very low speed. Increase the speed to low and add the remaining flour, a couple of spoonfuls at a time. Continue to beat on low speed for 2 minutes. Scrape down the sides of the bowl. Increase the speed to medium-low and beat for another 3 minutes. Scrape down the sides of the bowl. Add the salt and remaining 2 tablespoons warm water and mix for 1 more minute.
- Grease a large bowl with olive oil, just to coat. Add the dough to the bowl, then cover the bowl with a damp cloth or plastic wrap and allow to proof in a warm area until the dough is twice its size, 60 to 90 minutes.
- Drizzle the remaining 1/4 cup olive oil onto a parchment paper-lined half-sheet pan. Transfer the dough to the pan. Stretch the dough into the corners, pressing down with your fingers to make dimples that don't pierce all the way through. Flip the dough over a couple of times to ensure an even coating of oil. Allow the dough to sit for 90 minutes for a second proof.
- Preheat the oven to 450 degrees F.
- Press your fingers into the dough once more to form dimples, then brush the focaccia with the melted butter. Arrange the vegetables and herbs to create a picture or pattern of your choice, from a garden to a sun-even a house. You can use the herbs as stems and the olives, tomatoes, peppers, onions and capers to form flowers. Lightly press the vegetables into the dough, being careful to not collapse the air. Sprinkle the top with a generous amount of sea salt. Bake for 20 minutes, then reduce the heat to 400 degrees F and continue to bake until the focaccia is golden, about 10 minutes longer.
- Allow to cool in the pan for 30 minutes before serving.
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Jeffrey Obi
[email protected]This recipe is a keeper. I'll definitely be making this focaccia again and again.
Gupta Chhetri
[email protected]This focaccia is a must-try for any bread lover. It's a delicious and versatile bread that can be enjoyed in many different ways.
Umesh Sth
[email protected]This focaccia is a great addition to any brunch or lunch menu. It's also perfect for picnics and potlucks.
White Gamer
[email protected]I made this focaccia for a potluck, and it was a huge hit. Everyone loved the flavor and texture.
Tmg Yba
[email protected]This focaccia is a great way to use up leftover herbs. I had a bunch of basil, thyme, and rosemary that I needed to use up, and this recipe was the perfect solution.
Mhmad Swedan
[email protected]I'm not a big fan of herbs, but I still enjoyed this focaccia. The bread itself was light and fluffy, and the olive oil and sea salt gave it a nice flavor.
Chrissy Young
[email protected]This focaccia is a bit more time-consuming than I would like, but it's definitely worth the effort. The end result is a delicious and impressive bread.
Nabeel Ali
[email protected]I've never made focaccia before, but this recipe made it seem like a breeze. The instructions were clear and easy to follow.
Hsanain Khan
[email protected]This focaccia is so easy to make, even a beginner can do it. I'm definitely going to be making this again.
Sami Chysami
[email protected]I'm not sure what I did wrong, but my focaccia turned out dry and crumbly. I think I might have over-kneaded the dough.
Zulfa Ksa
[email protected]This focaccia is a great make-ahead dish. I made it the night before a party, and it was still fresh and delicious the next day.
Polycap Monda
[email protected]I'm not a huge fan of focaccia, but this recipe changed my mind. The combination of flavors and textures was amazing.
Flossy Ajala
[email protected]This focaccia was a little too dense for my taste. I think I would have preferred a lighter, fluffier texture.
Ajani Holding
[email protected]I love the flavor of the herbs in this focaccia. I used a combination of rosemary, thyme, and oregano, and it was delicious.
Saad Ahmed
[email protected]This focaccia is perfect for a summer party. It's light and refreshing, and it's easy to eat with your hands.
Jibon Jibonhossain
[email protected]I've made this focaccia several times now, and it's always a winner. It's so easy to make, and it's always a crowd-pleaser.
shabi hasan
[email protected]This focaccia was a hit! It was light and fluffy, with a crispy crust and a flavorful herb topping. I used fresh herbs from my garden, and they really made the dish.