VEGGIE FOCACCIA
Thanks to the internet, I was recently introduced to my new favorite artistic medium: vegetables! With bread dough as the chewy, salty, olive-oily canvas. I don't know who invented these pretty works of focaccia art, but I thank them.
Provided by Molly Yeh
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the focaccia: Combine the water, salt, sugar and yeast in a spouted measuring cup. Whisk in 3 tablespoons olive oil.
- Combine the yeast mixture and 3 cups of the flour in the bowl of a stand mixer. Mix with a wooden spoon just until the dough comes together, then switch to the dough hook and knead on medium-high speed until smooth and stretchy, about 5 minutes. The dough should form a loose, somewhat sticky ball on the dough hook, but won't entirely clean the sides of the bowl. (If the dough doesn't form a ball at all, add tablespoons of flour, up to 1/4 cups.)
- Brush a quarter-sheet pan with 2 tablespoons oil. Add the dough, then turn to coat and press to almost fill the pan. Cover loosely with plastic wrap and let rise until doubled in size, 1 to 1 1/2 hours, depending on the temperature of your room.
- Preheat the oven to 400 degrees F.
- Uncover the dough and gently press all of the way to the edges of the pan. Brush the top of the dough with the remaining 2 tablespoons olive oil. If you'd like to make a vertical landscape, turn the pan with the short side facing you.
- For decoration: Start with a layer of seeds on the bottom. Using asparagus, long chives and scallion greens, add your tall stems first, then cover those at the bottom with shorter sprigs of herbs to make some ground cover. Add some butterflies, made with horizontal slices of baby bell peppers and chive antennae. Once you're happy with the arrangement, press down on the decorations to make sure they stick to the dough.
- Use your finger to gently dimple the dough in the space where you haven't decorated. Brush lightly with olive oil and sprinkle with flaky salt. Bake until the focaccia is risen and the top and bottom are golden brown, about 30 minutes. Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Idrisa Shuaibu
[email protected]I'm not a vegetarian, but I love this veggie focaccia bread. It's so flavorful and satisfying. I've even served it to my meat-eating friends and they loved it too.
Nasr Awadh Shamzan
[email protected]This recipe is perfect for using up leftover vegetables. I had some zucchini, bell peppers, and onions that were about to go bad, so I threw them all in the bread and it turned out great!
Areeba Rajput
[email protected]I'm allergic to tomatoes, so I substituted sun-dried tomatoes in this recipe. It worked great and the bread was still very flavorful.
Lawrence Pulaski
[email protected]This recipe is a great starting point for veggie focaccia bread. I made a few changes to suit my own taste, such as adding more garlic and oregano. It turned out delicious!
Dark Dark
[email protected]I'm not sure what I did wrong, but my bread didn't rise properly. It was still edible, but it wasn't as light and fluffy as I expected.
Pedro Montoya
[email protected]The bread was a bit too dense for my liking. I think I would use less flour next time.
Rocky Wedge
[email protected]This recipe was a bit too bland for my taste. I would add more herbs and spices next time.
Mrs ali Sayal
[email protected]I followed the recipe exactly and the bread turned out perfectly. It's so flavorful and moist. I will definitely be making this again.
Peter Okanda
[email protected]This bread is so good! I love the combination of flavors and textures. It's perfect for a summer picnic or potluck.
Fiyinoluwahan Aladejebi
[email protected]Yum!
Mani Shree
[email protected]This recipe is a keeper! The bread was absolutely delicious and it was so easy to make. I'll definitely be making it again and again.
Lamatronic vogs
[email protected]I'm not a huge fan of focaccia bread, but this recipe changed my mind. The bread was so light and fluffy, and the vegetables added a nice touch of flavor. I'll definitely be making this again.
Maher Niger
[email protected]This focaccia bread was amazing! I used a variety of vegetables, including zucchini, bell peppers, and onions, and they all cooked perfectly in the bread. The bread itself was also very flavorful and had a nice crispy crust.
dina fe
[email protected]I've made this veggie focaccia bread twice now and it's been a hit both times! It's so easy to make and the results are delicious. The bread is light and airy with a crispy crust and the vegetables add a nice flavor and texture.