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Spring Focaccia

Ingredients

  • 5-6 cups bread flour divided
  • 1 tablespoon plus 2 teaspoons instant active or fast rising yeast
  • 1 tablespoon kosher salt
  • 1/3 cup olive oil
  • 2 ¼ cups warm water 110 degrees Fahrenheit

Toppings:

  • Thinly sliced vegetables such as shallots cherry tomatoes and scallions
  • Herbs such as thyme sprigs whole chives, dill, parsley, cilantro, black and green olives
  • Fresh figs sliced
  • Capers
  • Cooked cured meats such as sliced salami soppressata and/or ham cut and rolled into roses or other small flowers
  • Kosher salt for sprinkling
  • Olive oil for brushing dough and toppings

Instructions

  • In the bowl of an electric mixer, whisk together 3 cups of the bread flour, the yeast and salt.
  • Add the 1/3 cup olive oil into the warm water and add to the dry ingredients.
  • Using the paddle attachment, blend together into a wet mass on medium speed.
  • Change the paddle out for the dough hook and, on low speed, add enough of the remaining flour to make a soft, sticky dough. You will not use all the flour.
  • When you have added enough of the flour so that the dough is still slightly sticky, transfer it onto a work surface and knead it using a dough scraper, if necessary, adding a small amount of flour as necessary. You do not need to use all of the flour.
  • When the dough becomes smooth and elastic, place it into a large oiled mixing bowl. Flip the dough over so the oiled side is up.
  • Cover the bowl with plastic wrap and place it in a warm place until the dough has doubled in size, approximately 1 hour.
  • Preheat oven to 450 degrees Fahrenheit.
  • Oil an 18 x 12 inch rectangular sheet pan with 1 inch high sides.
  • Flip dough into pan and gently press evenly into pan.
  • Using a pastry brush, brush entire dough surface with olive oil.
  • Decorate top of dough with the various toppings, as you desire, creating flowers and plants like a spring garden. Use your imagination. Place sprigs of different herbs using them as leaves and stems and designing a spring garden covering the dough completely.
  • Again, oil the top of each of the decorations with olive oil.
  • Sprinkle the top with Kosher salt, if desired.
  • Bake for 20-30 minutes or until focaccia is nice and brown.
  • Sprinkle top with Kosher salt if you haven’t done so before baking. Serve warm, cut into squares, or as a centerpiece.

Notes

Makes 1 18 x12 inch focaccia