Combine your love for baking and the arts with this vegan garden focaccia recipe. You'll learn how to create this beautiful (and delicious!) work of art. 

Now, let's get started!

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INGREDIENTS 

FOR GARDEN FOCACCIA: 

  • 1 cup very warm water
  • 1 tbsp active dry yeast
  • 1/2 tbsp white sugar
  • 3 tbsp mixed dried herbs (dried garlic, onion, oregano, cracked rosemary, salt, parsley)
  • 2 tbsp ground sea salt
  • 1 tbsp coarse salt
  • 2 cups flour, plus more for kneading
  • 4 tbsp high quality olive oil

FLOWER SHAPE INGREDIENTS:

  • Baby tomatoes cut in half with a zig-zag cut to make flowers
  • Chives
  • Arugula
  • Shallots, sliced very thin
  • Garlic, sliced very thin

 

TOOLS

  • Bowl
  • Measuring cups
  • Fork
  • Pan
  • Oven
  • Knife
  • Cutting board

 

INSTRUCTIONS

  • In a large bowl, combine water, yeast, sugar, herbs, ground sea salt and flour
  •  Mix until a ragged dough forms
  • On a lightly floured surface, knead until dough is elastic
  • In a round shallow pan, add olive oil
  • Roll dough in oil, and set in a warm spot to rise until doubled, about an hour
  • After an hour, gently use your hands to spread dough evenly over the pan. Use your fingers to poke deep holes evenly throughout the dough, and add a little more oil if the dough seems dry. Top with coarse salt, and let rise another 30 minutes
  • Preheat oven to 450F
  • Use your vegetables to make flower shapes—i.e. garlic and shallots for petals, tomatoes for the centre of the flowers, chives for the stems, and arugula for the leaves
  • Bake for about 25 minutes, or until bread is evenly brown and sounds hollow when tapped

 

Q&A WITH ALEXANDRA LAI 

Alexandra Lai is the Kitchen Coordinator at The District Kitchen.

CAN I ADD TOMATO SAUCE TO MY FOCACCIA?

AL: Yes, of course! Please ensure you are adding the tomato sauce right before putting your bread inside the oven so that it doesn’t affect your rise. That’s a delicious idea!