FLOWER FOCACCIA to Brighten a Spring Table
Garden art focaccia has been an internet staple for years. But let’s be honest: After the snowbound winter we enjoyed this year, a few more flowers on the table are welcome, and this focaccia is delicious.
SERVES 10–12
1¾ cups warm water
2¼ teaspoons active dry yeast
2 tablespoons extra virgin olive oil
4 cups all-purpose flour
1½ teaspoons salt
1 red bell pepper
1 yellow bell pepper
10–12 cherry tomatoes
1 red onion
2–3 spring onions (or chives)
Fresh basil leaves
Measure warm water into a small bowl and sprinkle with yeast. Let rest until frothy, about 5 minutes in a warm kitchen. Add olive oil and stir to combine.
In a stand mixer fitted with a bread hook, combine flour and salt. Then, with the mixer on slow, gradually add the yeast mixture. Let the bread hook do its work until a cohesive dough is formed, then increase speed to slow-medium and knead until dough is smooth and elastic. It generally takes 5–7 minutes. If, at this time, the dough is still sticking to the bowl, sprinkle 1 tablespoon of flour at a time into the bowl, up to ¼ cup, until the dough is smooth, easily removed from the bowl, and bounces back when poked with a finger.
Transfer dough to a lightly oiled glass or metal bowl, turning once to coat. Cover and let rise until doubled in size, about 1½–2 hours.
Prep veggies for the garden art by slicing “petals” from the peppers, halving the cherry tomatoes, cutting the red onion into “tulip” layers, and slicing the green onions in half lengthwise to create “stems” for the flowers. Pluck individual basil leaves from their stems.*
Punch down the dough and transfer to a lightly greased 9- by 13-inch cake pan or ¼ sheet pan. Stretch the dough to the corners, then poke wells all over the dough with clean fingers. Create your garden scene with prepped veggies. Cover and let rise for 15–30 minutes while the oven preheats to 425°F. Once puffy, drizzle with olive oil. Bake for 25 minutes, until dough is fully cooked. Remove from the pan and let cool for 30 minutes before cutting.
* Also consider decorations such as olives, capers, mushrooms, edible flowers, and fresh herbs like thyme, rosemary, oregano, dill, and sage. We are only limited by our imaginations and what’s available from the garden or market.
