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Decorated Focaccia Bread
Decorated Focaccia Bread
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
145 minutes
Easy and stunning focaccia art that's simple to make.
Ingredients:
  • 4.5 cups unbleached all-purpose flour, divided
  • 1 tablespoon active dry yeast
  • 2 teaspoons dried Italian herbs
  • 1.25 teaspoons kosher salt
  • 1 cup warm water (110 degrees F (43 degrees C))
  • 1 cup warm milk (110 degrees F (43 degrees C))
  • 0.25 cup olive oil
  • 1 tablespoon olive oil, or as needed
  • 5 cherry tomatoes, halved
  • 4 spears pickled asparagus, drained
  • 3 jarred roasted red peppers, drained and sliced
  • 3 mini bell peppers, sliced
  • 3 Kalamata olives, pitted and halved
  • 2 sprigs fresh dill
  • 1 sprig fresh sage
  • 1 sprig fresh parsley
  • 1 tablespoon pine nuts
  • 1 tablespoon pepitas
  • 1 tablespoon olive oil, or as desired
  • 1 pinch flaked sea salt to taste
Instructions:
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together 2 cups flour, yeast, dried Italian herbs, and salt. Pour in warm water, warm milk, and 1/4 cup oil. Beat until well combined for about 2 minutes. Gradually add the remaining flour, 1/2 cup at a time, using a wooden spoon when necessary, until a soft and sticky dough forms.
  • Gently scrape the bowl's sides, generously drizzle 1 tablespoon of oil along the edges, and lightly cover with plastic wrap. Allow it to rise at room temperature until doubled in size, approximately 1 hour.
  • Grease a 11x17-inch baking sheet generously with oil.
  • Transfer the dough onto the baking sheet, spreading and flattening it gently to cover the entire surface. Create light dimples all over by pressing your fingers into the dough. Allow it to rest at room temperature, uncovered, for 15 minutes before proceeding.
  • Preheat your oven to a piping hot 450 degrees F (230 degrees C), positioning the rack in the lower third for optimal baking.
  • Arrange cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas on the dough. Brush lightly with olive oil and sprinkle with salt for a delectable finish.
  • Preheat the oven and bake for 15 minutes until golden. Lower the temperature, bake for an additional 20 minutes until bread springs back. Cool in the pan for 5 minutes, then transfer to a cooling rack. Serve at room temperature.

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