Herb garden focaccia bread art!
What is focaccia bread art?
Imagine a mouthwatering focaccia bread as a the chewy base for oils, aromatic herbs, vegetables such as onions and peppers, olives, seeds, nuts, fruits,... decoratively placed on focaccia dough. Termed "focaccia bread art" or "focaccia garden", these are stunning and delicious creations. These breads have gained popularity in the last several years, especially given their versatility, beauty, and flavor possibilities!
Here are a few of my focaccia art designs to inspire you! Then, I'll share how to make focaccia bread with my easy focaccia recipe.
Watch the YouTube video for creating this Wreath of Winter Flowers HERE.
Watch Easter Cross Focaccia Bread Art video HERE.
Cheese-filled easy focaccia art recipe video HERE.
What is Focaccia?
What is the country of origin of focaccia? Historians believe it originated in Italy, and so the word focaccia is Italian for "from the hearth".
Focaccia bread is a rich, spongy flatbread of Italian origin. Addictive, with a soft fluffy interior and crumb crust, and that all-important earthy yeast aroma. As with most culinary mainstays, there are versions in most every culture, and region. There are sourdough focaccia, wholegrain, and potato versions of focaccia. I must note like many things, chefs differ on some of the fundamental aspects of focaccia recipes. Given that, and having researched and learned from some phenomenal chefs, I have tweaked what's out there over the years to create this easy focaccia bread recipe that is melt-in-your-mouth delicious!
Back to FOCACCIA ART:
A few important lessons I discovered from working with this lovely focaccia bread art:
As a guideline, for any focaccia toppings that you cut, make them a thickness of no greater than 1/2 inch. Use an oil with a very high smoke point (avocado oil) to brush on the toppings before baking. This keeps your toppings "safe" from burning while the bread bakes. This is how you keep fresh herbs and all of your toppings from burning.
What does a higher smoke point mean?
Without giving a lesson in chemistry, a smoke point simply means the temperature at which the oil will begin to burn. Oils with a higher smoke point can withstand higher oven temperatures before they begin to burn, or "smoke". Look at the smoke point levels for several oils, and you can see why we use avocado oil!
Here are the smoke points (the temperature at which the oil will burn) for a few oils:
EVOO - 374°
Corn Oil - 410 °
Canolo Oil - 435°
Soybean Oil - 450°
Avocado Oil - 520°
Regarding baking temperatures, I have experimented with those quite alot. No surprise there are varying opinions regarding this. Some focaccia recipes state a temperature range of 375 to 450 degrees. Others recommended baking the focaccia bread dough at 450 degrees for 7-8 minutes, then lowering the heat to 375 degrees, continuing to bake for another 10-15 minutes. As of late, this is the baking process I have adapted. As I repeat later, it's most important to pay attention to the focaccia bread visually, and bake it until golden brown in color. Also, invest in an oven thermometer...it's quite common your home oven may not heat at the temperature you have set.
To keep the delicate herbs from discoloration and burning, dip them first in lemon water, or water that has been acidulated with a mild vinegar, using 1 teaspoon per cup of water. Allow them to soak for several minutes, then dry them well between paper towels. Ensure they are coated well with oil when placed on the bread before baking.
Toppings with a lower moisture content are ideal, as they retain shape and don't make the bread soggy. Any fruits or vegetables with drainable pulp and liquid can be used as well. Slice cherry tomatoes in half and drain on paper towels before placing on bread. Of if you prefer, put an entire cherry tomato on the bread, knowing the flavor burst of the tomato. Do not use overly ripe fruits or veggies as they will be higher in water content.
Keep in mind for your bread will be both beautiful and delicious, take taste into consideration when you decide what toppings to use.
How to keep your focaccia design from burning? Make sure you brush the top of your design with a high heat oil before baking.
What type of flour is used for focaccia? In many focaccia recipes, bread flour is used, as it is in this easy focaccia recipe.
Play with the amount of sugar in the focaccia bread dough. Most recipes use very little. I unapologetically use 3 tablespoons. Personal preference. I have an affinity for yeast bread to have an ever so slight sweetness. Also you may add extracts like vanilla or maple, especially if you will be designing with sweet toppings like underripe strawberries. Also, experiment with the liquid in this recipe, and how it will change the flavors.
Regarding aesthetic design, pay attention to how the focaccia toppings will appear after baking to achieve desired end result. Use colorful, flavorful toppings, and cut them in unexpected shapes. Ensure you push the toppings into the focaccia bread dough before baking.
The world of sweet focaccia gardens is beautifully delicious. Look for my sweet easy focaccia recipe in another post.
This focaccia recipe utilizes a stand mixture, but I encourage you to make it by hand. This experience will really let you experience the spongy nature of this dough, which results in such wonderful texture.
Handling focaccia can be sticky, so make sure your hands are damp or oiled when you do so.
FOCACCIA RECIPE
Prep Time: 1 hour active Yield: Approximately 60 ounces raw dough
Oven temperature: 450 degrees & 375 degrees
Special Equipment:
Stand mixer with bowl and dough hook
pastry brush
13x18 inch sheet pan
large oiled mixing bowl for the first dough rise
parchment paper
FOCACCIA BREAD RECIPE
INGREDIENTS:
16 ounces warm water or milk (110 degrees), divided into (2) 8 ounce cups
3 tablespoons granulated sugar
1 tablespoon active dry yeast
1/3 cup olive oil
24 ounces unbleached bread flour, approximately 5 cups. Ensure your flour is aerated, sifting is not necessary, just fluff and stir the flour with a fork before adding to dough bowl.
A few tablespoons of oil to coat the bowl that will be used to put the dough in for first rise
High temperature oil for coating the parchment and brushing on bread before baking. I prefer avocado oil.
A few tablespoons of oil to brush your bread once it comes out of the oven.
Course salt, or finishing salt, I prefer Maldon finishing sea salt flakes. The subtle flavor and texture make it a step above ordinary table salt.
Suggested Toppings for your Focaccia Bread Art:
Herbs, pickled items (such as olives, capers), red onions, green onions, peppers, asparagus, squash, edamame, mushrooms, broccoli, peas, corn, the list is as long as your imagination. Mushrooms should be sautéed first before using as a topping, then dried to express the moisture. Also assorted fresh fruits, seeds, nuts, dried fruits, dried cheeses, the possibilities are endless...Cut your toppings into interesting shapes and strips for your final "garden" design.
FOCACCIA BREAD RECIPE
INSTRUCTIONS:
Fit mixing bowl in the stand mixer with the dough hook attachment. Pour one cup of warm water or milk into the bowl. What's warm? You will know the temperature is perfect when the liquid feels comfortably warm to the touch, but not hot or lukewarm. If the water is too hot to immerse your finger in, it's too hot.
Mix in the yeast and sugar with a hand whisk or fork. Let rest for several minutes as the yeast begins to activate. This is your fermentation step...your "starter", and it is very important in development of all those characteristic bread bubbles.
After mixture becomes foamy, add in one cup of flour, mixing the dough on low speed until the flour is incorporated.
Add in the second glass of warm water or milk and 1/3 cup olive oil. Continue adding the remaining flour, a cup at a time. Do not overbeat.
Add more flour until the dough pulls away from the sides of the bowl. If the dough is too wet and sticky, add more flour, a quarter cup at a time.
Mix the dough on medium speed for 4-5 minutes. The dough will be ready when it is not overly sticky yet spongy and begins to detach from the sides of bowl easily when using your hand to do so.
Why does focaccia have all those air bubbles? That's why we want a sticky dough! The wet dough helps produce bread with air pockets. Additionally, the amount of yeast produces a better rise.
Coat your hands with a bit of oil or simply dampen slightly with water before handling the dough in the next step.
Now we begin the first rise of the focaccia bread recipe:
In a separate large bowl, add a tablespoon of olive oil. Remove the focaccia dough from the stand mixer bowl and place it into the large bowl, turning it over once to ensure the focaccia dough is coated thoroughly.
Cover the bowl with plastic wrap, then cover the plastic wrap with a kitchen towel. Place the covered bowl in a warm resting place.
Let the dough rise until doubled in volume, from 45 minutes - 2 hours. If you bake yeast bread often, your rise time could be as short as 30 minutes!
Uncover the risen dough, place it on your work surface, and knead it gently for a few minutes.
Now on to the second rise:
Place the focaccia dough back into a well oiled bowl, (you can use the same bowl used for the first focaccia dough rise) ensuring you flip the dough over to coat both sides. Cover the bowl with plastic wrap and a kitchen towel. Let the focaccia dough rise again until it has doubled in size.
Once the dough has risen for the second time, gently punch it down and place on your prepared baking sheet. To prepare the baking sheet, line it with parchment paper, then drizzle and spread a tablespoon or two of the oil onto the parchment paper.
Shaping the focaccia dough:
Place the dough on the parchment lined baking sheet, and with your fingers, begin gently stretching and shaping it.
Chef Paula's Tip: If the dough is springing back and resisting the stretch, it is too cold and needs to rest for a few minutes.
Once the focaccia dough has relaxed, spread out the dough until it is approximately 1 inch thick. Create whatever shape you desire.
Once the dough has been shaped, allow it to rest a few minutes.
Oil your fingers, then dimple the surface of the risen dough by pressing your fingers deep into the dough. Think "piano fingers".
Drizzle a few tablespoons of olive oil on the top of the focaccia bread dough, ensuring the dimples now contain oil.
Lightly sprinkle the surface of the focaccia bread dough with salt. I prefer Maldon Artisan Salt for its clean bright taste and thin, flaky texture.
Create your FOCACCIA ART!
Preheat the oven to 450 degrees while you begin decorating the focaccia dough.
Create your "artwork" on the focaccia with your focaccia toppings, ensuring you press the focaccia toppings gently into the dough.
Use the pastry brush to glaze the decorated focaccia bread dough with avocado oil.
Bake the focaccia at 450 degrees for 7-8 minutes, then reduce oven temperature to 375 degrees and continue to bake for an additional 10-15 minutes.
Chef Paula's Tip: I've found that my baking time requirements can vary, so it's most important to pay attention to the bread as it bakes, and bake it is golden brown in color. Also, invest in an oven thermometer...it's quite common your home oven may not heat at the temperature you have set.
Remove the focaccia bread from oven and place the baking sheet on a wire rack. Lightly brush the finished focaccia with EVOO or the oil of your choice. At this point, you can sprinkle dry ingredients over the bread, such as sesame seeds, poppy seeds, bagel seasonings, etc.
Let the focaccia bread cool slightly, then cut and serve.
I hope you enjoy creating this easy focaccia recipe!
What is the best way to eat focaccia bread? Unless it's so laden with toppings that a fork would be easier, with your hands!!!
Please share your designs with me! I hope you'll share this recipe with fellow focaccia lovers!
If you are taking and baking, like we do in my classes, follow these at home steps to complete your delectable masterpiece!
Baking Instructions for Take & Bake Focaccia.
Ideally, bake within 1 hour of creating. As stated above, bake at 450 degrees for 7-8 minutes, then reduce oven temperature to 375 degrees and continue to bake for an additional 10-15 minutes. I've found that my baking time requirements can vary, so it's most important to pay attention to the bread, and bake it is golden brown in color.
Or place in refrigerator for up to three days, covered tightly in plastic wrap.
When ready to bake, remove from refrigerator, remove plastic wrap, then recover with new plastic wrap and dish towel. Let rise in warm area for 30-45 minutes.
Once your bread has risen, drizzle with a bit of grapeseed or other high heat oil. Proceed with baking as instructed above.
Really enjoyed making this today. Your directions were super clear and helpful. I needed to use more rosemary for my “tree,” otherwise fairly happy with it. Thank you!