... Print

Garden Herb Focaccia: A Pillowy Masterpiece

Close-up of a thick slice of golden Garden herb focaccia topped with rosemary and green vegetables, resting on a cooling rack.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a beautiful, visually appealing focaccia topped with fresh spring vegetables. This easy bread recipe results in a soft, pillowy texture perfect for sharing.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon instant dry yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 cups warm water (about 105°F)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup thinly sliced asparagus spears
  • 1/4 cup thinly sliced radishes
  • Flaky sea salt for topping

Instructions

  1. In a large bowl, whisk together the flour, yeast, and fine sea salt.
  2. Pour in the warm water and 1/4 cup of olive oil. Mix with a wooden spoon until a shaggy dough forms. Do not overmix.
  3. Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour.
  4. Lightly grease a 9×13 inch baking pan with olive oil. Gently scrape the dough into the pan. Turn the dough over to coat it lightly with oil.
  5. Cover the pan loosely and let the dough rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  6. Preheat your oven to 425°F (220°C).
  7. Gently dimple the dough all over with oiled fingertips, pressing down almost to the bottom of the pan.
  8. Drizzle a little extra olive oil over the surface.
  9. Arrange the asparagus and radishes on top of the dough to create your desired garden focaccia art pattern.
  10. Sprinkle generously with fresh rosemary, thyme, and flaky sea salt.
  11. Bake for 20 to 25 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.
  12. Remove from the oven and immediately drizzle with a small amount of fresh olive oil before cooling slightly in the pan.

Notes

  • For a sourdough focaccia variation, substitute 1 cup of the flour and water with your active sourdough starter.
  • If you want a deeper dimple effect, let the dough rest for 30 minutes after dimpling before adding toppings.
  • Use any spring vegetables you like for focaccia art ideas, such as cherry tomatoes or thinly sliced zucchini.

Nutrition

Find it online: https://purecookingjoy.com/garden-herb-focaccia-art-easy-bread-recipe/

0 Shares
Tweet
Pin
Share