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!
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
- Shallots, sliced very thin
- Garlic, sliced very thin
- Measuring cups
- Cutting board
- 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!