Description
This decorated focaccia bread recipe transforms a classic Italian loaf into a beautiful, edible piece of art. With a fluffy, olive oil-infused base and vibrant vegetable designs on top, it’s perfect for dinner parties, gifting, or elevating your bread-baking game. Impress your guests and satisfy your taste buds with this stunning and delicious focaccia.
Ingredients
Units
Scale
For the Focaccia Dough
- 4 cups (500g) all-purpose flour
- 1 1/2 cups (360ml) warm water
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 teaspoons sugar
- 1 tablespoon kosher salt
- 1/4 cup (60ml) olive oil, plus more for greasing
For Decorating
- Assorted fresh vegetables (e.g., cherry tomatoes, bell peppers, red onion, asparagus, olives)
- Fresh herbs (e.g., rosemary, thyme, parsley, basil)
- Coarse sea salt or flaky salt, for sprinkling
- Additional olive oil, for drizzling
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until foamy.
- Mix the Dough: Add the flour, salt, and 1/4 cup olive oil to the yeast mixture. Stir until a sticky dough forms. If using a stand mixer, use the dough hook on low speed for 2-3 minutes, or knead by hand until just combined.
- First Rise: Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for 1–2 hours, until doubled in size.
- Prepare the Pan: Generously grease a rimmed baking sheet (about 9×13 inches) with olive oil. Turn the dough onto the pan and gently stretch it to the edges.
- Second Rise: Cover the dough with a towel and let it rise for another 30–45 minutes until slightly puffy.
- Decorate the Top: Preheat your oven to 425°F (220°C). Use your fingertips to gently dimple the surface of the dough. Arrange the vegetables and herbs to create flowers, stems, and any desired patterns. Drizzle with olive oil and sprinkle with coarse sea salt.
- Bake the Focaccia: Bake for 20–25 minutes until golden brown with crisp edges. Rotate the pan halfway through baking for even browning if needed.
- Cool and Serve: Let the focaccia cool for a few minutes on a rack before slicing and serving. Enjoy warm or at room temperature.
Notes
- Choose brightly colored vegetables for the most striking focaccia art. Bell peppers, red onions, tomatoes, and herbs work especially well.
- Don’t overload the top, as too many toppings can prevent the dough from rising properly.
- Focaccia is best enjoyed the day it’s baked, but leftovers can be reheated or turned into delicious sandwiches.
- You can prepare the dough the day before and let it rise overnight in the refrigerator for even more flavor.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 195
- Sugar: 1g
- Sodium: 370mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
