Focaccia with vegetables topcook.tomathouse.com
Ingredients:
Focaccia
- 1 and 1/4 cups of water at room temperature
- 2 teaspoons coarse salt
- 2 teaspoons of sugar
- 1.5 tsp. instant yeast
- 7 tbsp extra-virgin olive oil + extra for greasing the pan
- 3 and 1/4 cups premium flour
Decoration
- Black sesame and/or poppy seeds
- Asparagus spears, cut in half crosswise
- Sprigs of herbs (parsley, chives, dill)
- Small sweet peppers
- Sea salt flakes for sprinkling
- Sage leaves
- Basil leaves
- Green onions
- Butternut Squash Noodles
- Red onion
- Capers
- Small rainbow potatoes
Preparation:
- Focaccia:
Combine the water, salt, sugar, and yeast in a measuring cup with a spout. Stir in 3 tablespoons of olive oil. Combine the yeast mixture and 3 cups of flour in the bowl of a stand mixer. Mix with a wooden spoon until the dough comes together, then knead with a dough hook on medium-high speed until smooth and elastic, about 5 minutes. You should form a loose, slightly sticky ball of dough on the hook. If the dough doesn't form a ball at all, gradually add up to 1/4 cup more flour.
- Grease a small baking sheet with 2 tablespoons of oil. Add the dough, then turn it over to coat it with oil and press it down, almost filling the pan completely. Cover loosely with plastic wrap and let the dough rise until doubled in size, 1–1.5 hours, depending on the room temperature.
- Preheat oven to 200°C.
- Unfold the dough and gently press it to the edges of the pan. Brush the surface of the dough with the remaining 2 tablespoons of olive oil. If you want to make a vertical landscape, turn the pan so the short side is facing you.
- Decoration:
Sprinkle the bottom edge with black seeds. Arrange tall stalks of asparagus, chives, and green onions on top, then use short stalks to line the bottom with herbs. Add some butterflies by creating wings from bell pepper rings and tendrils from chives. Once you're happy with the design, press the vegetables down to adhere them to the dough.
- Using your finger, gently make indentations in the dough where there are no vegetables. Lightly brush with olive oil and sprinkle with salt. Bake until risen and golden brown, about 30 minutes. Let cool for 5 minutes before removing from the pan. Serve warm or cool to room temperature.
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