Combine your love for baking and the arts with this vegan garden focaccia recipe. You’ll learn how to create this beautiful (and delicious!) work of art.
Now, let’s get started!
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FOR GARDEN FOCACCIA:
- 1 cup very warm water
- 1 tbsp active dry yeast
- 1/2 tbsp white sugar
- 3 tbsp mixed dried herbs (dried garlic, onion, oregano, cracked rosemary, salt, parsley)
- 2 tbsp ground sea salt
- 1 tbsp coarse salt
- 2 cups flour, plus more for kneading
- 4 tbsp high quality olive oil
FLOWER SHAPE INGREDIENTS:
- Baby tomatoes cut in half with a zig-zag cut to make flowers
- Shallots, sliced very thin
- Garlic, sliced very thin
- Measuring cups
- Cutting board
- In a large bowl, combine water, yeast, sugar, herbs, ground sea salt and flour
- Mix until a ragged dough forms
- On a lightly floured surface, knead until dough is elastic
- In a round shallow pan, add olive oil
- Roll dough in oil, and set in a warm spot to rise until doubled, about an hour
- After an hour, gently use your hands to spread dough evenly over the pan. Use your fingers to poke deep holes evenly throughout the dough, and add a little more oil if the dough seems dry. Top with coarse salt, and let rise another 30 minutes
- Preheat oven to 450F
- Use your vegetables to make flower shapes—i.e. garlic and shallots for petals, tomatoes for the centre of the flowers, chives for the stems, and arugula for the leaves
- Bake for about 25 minutes, or until bread is evenly brown and sounds hollow when tapped
Q&A WITH ALEXANDRA LAI
Alexandra Lai is the Kitchen Coordinator at The District Kitchen.
CAN I ADD TOMATO SAUCE TO MY FOCACCIA?
AL: Yes, of course! Please ensure you are adding the tomato sauce right before putting your bread inside the oven so that it doesn’t affect your rise. That’s a delicious idea!