Fall Foliage Focaccia Recipe By Tasty

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GARDENSCAPE FOCACCIA RECIPE BY TASTY



Gardenscape Focaccia Recipe by Tasty image

Turn a blank bread canvas into a beautiful edible masterpiece with your favorite herbs and vegetables. Want to get the best fluff and flavor out of your focaccia? Refrigerate the dough overnight before baking. But if you're too eager to eat, simply let it proof at room temperature for 1-2 hours. This recipe is perfect for getting into the spring spirit.

Provided by Betsy Carter

Categories     Dinner

Time 14h57m

Yield 12 servings

Number Of Ingredients 21

⅔ cup warm water
1 tablespoon active dry yeast
1 tablespoon honey
2 ½ cups bread flour, divided
1 ¾ cups room temperature water
9 tablespoons olive oil, divided, plus more to taste
3 cups all purpose flour, plus more for dusting
1 tablespoon kosher salt
3 sprigs fresh dill
3 sprigs fresh rosemary
2 edible flowers
5 spears asparagus, woody ends trimmed and shaved
4 white mushrooms, cut into 1/3 in (8 mm) slices
3 cherry tomatoes, of varying colors, halved
2 tablespoons kalamata olive, halved
1 tablespoon fresno chilie, thinly sliced
1 watermelon radish, thinly sliced
6 fresh chives
1 radish, thinly sliced
flaky sea salt, to taste
olive oil, to taste

Steps:

  • In a large bowl, whisk together the warm water, yeast, honey, and ½ cup (60 G) bread flour. Cover the bowl with plastic wrap and set in a warm place for 20-30 minutes, until the mixture is bubbly.
  • Add the room temperature water, 5 tablespoons of olive oil, remaining 2 cups of bread flour, the all-purpose flour, and salt. Mix well with a rubber spatula to combine until the dough starts to come together.
  • Turn the dough out onto a surface lightly dusted with all-purpose flour and bring together. Knead for 10-15 minutes, adding flour as needed to prevent sticking. The dough should be smooth and supple and bounce back when pressed.
  • Coat a large bowl with 1 tablespoon of olive oil and transfer the dough into the bowl. Cover with plastic wrap and let rest in a warm place for 1-2 hours, until doubled in size.
  • Remove the plastic wrap and punch the dough down.
  • Grease a 18 x 13-inch (45 x 33 cm) baking sheet with 1-2 tablespoons of olive oil and use your hands to spread the oil all around the pan to coat. Transfer the dough to the pan and cover the dough with the same piece of plastic wrap. Let rest for 10-20 minutes so it is easier to stretch.
  • Uncover the dough. With oiled hands, gently stretch the dough to fit the size of the baking sheet. Cover with plastic wrap again and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan, or refrigerate overnight. Refrigerating overnight is optional, however it will result in a better final texture and flavor. If refrigerating, let the dough come to room temperature for 30-60 minutes before proceeding, until slightly puffed.
  • Preheat the oven to 400°F (200°C).
  • Use your fingers to dimple the surface of the focaccia dough. Drizzle with the remaining 2 tablespoons of olive oil.
  • Use the dill, rosemary, edible flowers, asparagus, mushrooms, cherry tomatoes, Kalamata olives, Fresno chiles, watermelon radish, chives, and radish to create a decorative gardenscape scene on the focaccia. Sprinkle all over with flaky sea salt.
  • Bake the focaccia for 15 minutes, then turn the pan and bake for another 7-10 minutes, until the bread is golden brown in the areas not covered with toppings. If the toppings are getting too dark, lightly cover the focaccia with foil for the remainder of baking.
  • Remove the focaccia from the oven and let cool in the pan for 10 minutes. Transfer to a cutting board and drizzle with more olive oil.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 343 calories, Carbohydrate 48 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams

FALL FOLIAGE FOCACCIA RECIPE BY TASTY



Fall Foliage Focaccia Recipe by Tasty image

Celebrate fall with this festive focaccia! Topped with tons of fresh autumnal produce arranged in a gorgeous treescape, this centerpiece bread is sure to impress! Don't forget to pair it with your favorite balsamic vinegar or herb butter!

Provided by Aleya Zenieris

Categories     Bakery Goods

Time 15h

Yield 12 servings

Number Of Ingredients 18

⅔ cup warm water
1 tablespoon active dry yeast
1 tablespoon honey
2 ½ cups bread flour, divided
1 ¾ cups room temperature water
10 tablespoons olive oil, divided, plus more for drizzling
3 cups all purpose flour, plus more for dusting
1 tablespoon kosher salt
2 medium rainbow carrots, shaved into ribbons
2 cups swiss chard leaves, thinly sliced
½ cup brussels sprouts, trimmed, cut into halves and quarters
4 sprigs fresh thyme
3 sprigs fresh rosemary, cut into 2 in (5 cm) pieces
½ cup delicata squash, seeded and cut into half-moons
½ gala apple, cut into 1/4 in (6 mm) sliced
2 tablespoons pomegranate seeds
flaky sea salt, for sprinkling
balsamic vinegar, for serving

Steps:

  • In a large bowl, stir together the warm water, yeast, honey, and ½ cup bread flour. Cover the bowl with plastic wrap and set in a warm place for 20-30 minutes, until the mixture is bubbly.
  • Add the room temperature water, 5 tablespoons of olive oil, the remaining 2 cups of bread flour, the all-purpose flour, and the kosher salt. Mix well with a wooden spoon or rubber spatula until the dough starts to come together. If the dough is too sticky, cover and let rest for 20-30 minutes.
  • Turn the dough out onto a floured surface and bring together with your hands. Knead for 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and supple and bounces back when pressed with your finger.
  • Coat a large bowl with 1 tablespoon of olive oil, then transfer the dough to the bowl. Cover with plastic wrap and let rest in a warm place for 1-2 hours, until doubled in size
  • Remove the plastic wrap and punch the dough down.
  • Grease a 18 x 13-inch baking sheet with 2 tablespoons of olive oil, using your hands to spread the oil all around the pan to coat. Transfer the dough to the pan. With oiled hands, gently stretch the dough to fill the baking sheet. (If the dough is resistant to stretching, cover with plastic wrap and let rest for 10-20 minutes, then try again.) Cover the dough with plastic wrap and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan, or refrigerate overnight. (Refrigerating overnight is optional, however, it will result in a better final texture and flavor. If refrigerating, let the dough come to room temperature for 30-60 minutes, until slightly puffed, before proceeding).
  • Preheat the oven to 425°F (220°C).
  • Uncover the dough and stretch back to the edges of the pan, if necessary. Use your fingers to dimple the surface of the dough. Drizzle with 1 tablespoon of olive oil.
  • Use the carrot ribbons to create a textured tree trunk two thirds of the way up the length of the focaccia. Arrange the Swiss chard at the top of the tree trunk to resemble leaves. Use the Brussels sprouts, including any separated leaves, to fill in the bottom 2-3 inches of the focaccia at the base of the tree. Fill in any gaps in the Brussels sprouts with thyme and rosemary sprigs to resemble tall grass. Layer the delicata squash rings and apple slices over the chard, with some falling from the tree, to resemble fall foliage. Sprinkle the pomegranate seeds around the Swiss chard and falling from the tree, intermingled with the squash and apple slices. Drizzle the remaining tablespoon of olive oil over the focaccia and sprinkle with flaky salt.
  • Bake the focaccia for 15 minutes, then turn the pan and bake for another 15-18 minutes, until the bread is golden brown in the areas not covered with toppings. If the toppings are getting too dark, lightly cover the focaccia with foil.
  • Remove the focaccia from the oven and let cool in the pan for 10 minutes. Transfer to a cutting board and drizzle with more olive oil.
  • Slice and serve with balsamic vinegar for dipping.
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 51 grams, Fat 12 grams, Fiber 3 grams, Protein 7 grams, Sugar 4 grams

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