recipe

April 29, 2020

Fancy Decorated Focaccia Recipe

Homemade FocacciaEight weeks into the Coronavirus pandemic and we are entering our sixth week of a “say at home” order. As you look around, people are starting to look a little frayed and restless. Some workers have been called back to work but others are still laid off. Unemployment has gone from 3% to 20% in a matter of weeks. The good news is food is still available, but things like yeast have become a hot commodity. When this whole thing started my friend at GoldenFig encouraged me to buy a brick of yeast. 1 lb of yeast equates to 53 tablespoons so that’s roughly 30-40 loaves of bread. I am so glad I bought that yeast. I have given some yeast away to friends, and used some to bake “Artisan Bread in Five Minutes a Day.” I was scrolling Instagram one day and came across decorated Focaccia and knew I needed to make it. I made this beautiful loaf and it was so easy and fun. It brightened my day in the kitchen.

I have since bought another brick of yeast. I am giving it away on Instagram @StephaniesDish (giveaway ends Friday) when you tag someone and follow me and my Podcast on Instagram @Makersofmn, where I share stories of local makers in the state of Minnesota. Follow both pages and enter to win and send me pictures of your finished masterpieces.

Focaccia Recipe

INGREDIENTS

  • 2¼ tsp active dry yeast (from 1 packet)
  • 2 teaspoons Bare honey
  • 2 1/2 cups room temperature water
  • 5 cups all-purpose flour
  • 1 tbsp. kosher salt
  • 6 tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling

DECORATIONS

  • Red Onions can be petals
  • Shallots can look like flying insects
  • Olives
  • Capers
  • Halved Cheery Tomatoes
  • Herb stalks like oregano, parsley, cilantro (tip soak in lemon ice water first for them to retain their green color during baking) make nice stems
  • Basil, Rosemary or Thyme leaves can make tasty enhancements

INSTRUCTIONS

  1. Whisk yeast and honey and water in large bowl until frothy and creamy looking. Let sit for 5 minutes.
  2. Add flour and salt and mix with a rubber spatula until no dry streaks are visible and the dough is shaggy and rough looking.
  3. Transfer dough to a well-oiled bowl (4 tsbp).
  4. Turn to coat. Cover with plastic wrap or a lid on a plastic tub that’s not airtight (I set the lid on top but don’t seal it).
  5. Let is rise until doubled in size (approximately 8 hours to a day, or overnight in the refrigerator, or 4-5 hours in a warm spot in your home — I will leave the light on in my oven that’s turned off as a way to create a warm environment).
  6. Butter an 18×13 rimmed baking sheet.
  7. Pour 1 tbsp olive oil onto the sheet
  8. Transfer dough to prepared pan. Pour any oil left in the bowl over and turn dough to coat it in oil. The dough will not necessarily stretch to the edges of the pan. Just pat it down in a bit of a lump — it will spread more on the second rise.Homemade Focaccia
  9. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge) until doubled in size, at least 1½ -4 hours — or you can cover with plastic wrap and refrigerate it and let it slow rise overnight.
  10. Let dough rest on counter 30 minutes if you take it from the refrigerator — or, if it has risen it is ready to go. Dimple by poking your fingers into the top of your focaccia, drizzle with olive oil and flakey salt. Now you’re ready to decorate!
  11. Prepare decorating ingredients.
  12. Decorate as desired. Cover tender herbs with a brush of olive oil to protect during baking.
  13. Bake for 20 minutes at 450 degrees. Check, and if you want it browner you can cook for up to 5 minutes more (my oven runs hot).
  14. Let cool for 10 minutes and serve.

Check out all my recipes here.

Fancy Decorated Focaccia

INGREDIENTS

  • 2¼ tsp active dry yeast (from 1 packet)
  • 2 teaspoons Bare honey
  • 2 1/2 cups room temperature water
  • 5 cups all-purpose flour
  • 1 tbsp. kosher salt
  • 6 tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling

DECORATIONS

  • Red Onions can be petals
  • Shallots can look like flying insects
  • Olives
  • Capers
  • Halved Cheery Tomatoes
  • Herb stalks like oregano, parsley, cilantro (tip soak in lemon ice water first for them to retain their green color during baking) make nice stems
  • Basil, Rosemary or Thyme leaves can make tasty enhancements

INSTRUCTIONS

  1. Whisk yeast and honey and water in large bowl until frothy and creamy looking. Let sit for 5 minutes.
  2. Add flour and salt and mix with a rubber spatula until no dry streaks are visible and the dough is shaggy and rough looking.
  3. Transfer dough to a well-oiled bowl (4 tsbp).
  4. Turn to coat. Cover with plastic wrap or a lid on a plastic tub that’s not airtight (I set the lid on top but don’t seal it).
  5. Let is rise until doubled in size (approximately 8 hours to a day, or overnight in the refrigerator, or 4-5 hours in a warm spot in your home — I will leave the light on in my oven that’s turned off as a way to create a warm environment).
  6. Butter an 18×13 rimmed baking sheet.
  7. Pour 1 tbsp olive oil onto the sheet
  8. Transfer dough to prepared pan. Pour any oil left in the bowl over and turn dough to coat it in oil. The dough will not necessarily stretch to the edges of the pan. Just pat it down in a bit of a lump — it will spread more on the second rise.Homemade Focaccia
  9. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge) until doubled in size, at least 1½ -4 hours — or you can cover with plastic wrap and refrigerate it and let it slow rise overnight.
  10. Let dough rest on counter 30 minutes if you take it from the refrigerator — or, if it has risen it is ready to go. Dimple by poking your fingers into the top of your focaccia, drizzle with olive oil and flakey salt. Now you’re ready to decorate!
  11. Prepare decorating ingredients.
  12. Decorate as desired. Cover tender herbs with a brush of olive oil to protect during baking.
  13. Bake for 20 minutes at 450 degrees. Check, and if you want it browner you can cook for up to 5 minutes more (my oven runs hot).
  14. Let cool for 10 minutes and serve.

Check out all my recipes here.