Colorful Garden Focaccia
A yummy flatbread topped with colorful veggies that is fun to make and eat. Use veggies to create your very own focaccia art. Focaccia dough recipe lightly adapted from King Arthur Baking #FocacciaArt #Colorfulfocaccia
Equipment
- Stand Mixer
- Large rimmed baking/cookie sheet
Ingredients
Focaccia Base
Starter
- 1 cup (120g) Bread Flour (high protein flour)
- 1/3 cup (60g) Potato Flour or Potato Flakes
- 1 tsp active dry yeast
- 1¼ cup (283g) water
Dough
- 2 to 2¼ cups (240 to 260g) Bread Flour
- 1½ tsp (9g) salt
- 2 Tbsp. Olive Oil, an more for greasing the pan
Focaccia Topping
- 1 yellow bell pepper, sliced thinly
- 1 orange bell pepper, sliced thinly
- 1/2 red bell pepper, sliced thinly
- 1 green onion, scallion
- handful of arugula
- black and white sesame seeds
- dried cilantro leaves
- salt and pepper to taste
Instructions
- Start by making the starter. In a large bowl, combine thoroughly all the ingredients listed for starter. Cover and let it rest for 60 minutes.
- In your stand mixing bowl, add in the bread flour and salt. Whisk to combine. Add in the starter mixture and olive oil. Using the dough hook attachment, mix and knead the dough for about 8 to 10 minutes until the dough is shiny and elastic. When done, place in a lightly greased bowl, cover and let it rise for about 90 minutes in a warm place.
- When the dough is proofing, prepare the veggies. Wash and dry the veggies thoroughly. Slice the peppers thinly, preferably into long thin spears/triangles. These will be used as petals for the flowers.
- When the dough is ready, spread 1 to 2 tablespoon of olive oil on baking sheet and turn the dough into the sheet. Use your hands to pat the dough flat and pushing it to the edges of the baking sheet.
- When the dough is flat, gently push the tips of your fingers into the dough to create dimples on the surface. Drizzle a bit of olive oil on top of the dough.
- Start assembling the topping. There is no right or wrong way to do this. Simply let your creativity take over and enjoy yourself. To recreate the pattern I made, start by placing down the 3 "flowers" onto the dough. I started with the yellow peppers that will be the petals, then the orange and finally the red peppers. Press each piece of veggie lightly into the dough, Next I added the green onions as stems for the flowers. For the details, I used black sesame for the centers of the 2 large flowers. I cut up the remaining peppers into small pieces and randomly arranged them on the open spaces. Next, I sprinkled dried cilantro and red pepper flakes on the entire focaccia. Then, I added the green arugula as leaves to complete the overall composition. Finally, sprinkle salt and pepper to taste. When done, cover and let it rest for another 30 minutes. Preheat the oven to 400°F.
- Bake in preheated oven for 30 minutes or more, or until the crust is golden brown.
Notes
Uneaten focaccia can be stored in airtight container for a few days. For longer periods, freeze.
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