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Bread Art Focaccia Recipe

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4.3 from 3 reviews

This delicious and visually stunning Bread Art focaccia recipe combines the rustic flavors of fresh rosemary, olive oil, and your choice of vegetable, herb, and meat toppings. The dough is mixed, allowed to rise, stretched, decorated beautifully, and baked to a golden perfection. Perfect for gatherings, this focaccia offers a chewy, flavorful bread with an artistic touch that’s sure to impress.

  • Total Time: 35 minutes active prep, plus 1-2 hours first rise and overnight refrigeration for cold fermentation
  • Yield: 24 servings

Ingredients

Dough Ingredients

  • 16 ounces warm water (110ºF), divided into two bowls (2 cups)
  • 1 Tablespoon granulated sugar
  • 7 grams active dry yeast (2 1/2 teaspoons)
  • 24 ounces bread flour or all-purpose flour (5 cups, spooned and leveled)
  • 1 teaspoon salt
  • 2 ounces olive oil (1/4 cup)

For the Pan and Topping

  • 4 ounces olive oil (1/2 cup) for pan and drizzling
  • 1 Tablespoon flakey salt
  • 2 Tablespoons fresh rosemary, chopped
  • Vegetables, herbs, and meats for topping (e.g. cherry tomatoes, bell peppers, olives, fresh herbs like thyme or basil, thinly sliced meats)

Instructions

  1. Activate Yeast: Combine 1 cup of warm water with the yeast and sugar in a bowl, mixing to combine. Set aside for about 5 minutes or until the mixture becomes foamy, indicating the yeast is active.
  2. Mix Initial Dough: Place the water/yeast mixture in the bowl of a stand mixer fitted with a bread hook. Add about 1 cup of flour and mix on low until combined. Alternatively, mix by hand using a bowl and spoon.
  3. Add Remaining Ingredients: Add the remaining warm water, olive oil, salt, and half of the remaining flour. Mix on low until combined.
  4. Incorporate Flour: Gradually add in the rest of the flour while mixing on low speed until the dough pulls away from the sides of the bowl. If too sticky, add additional flour by tablespoons until dough comes together but remains soft.
  5. Knead Dough: Continue mixing until the dough develops gluten, evidenced by it bouncing back when touched. Finish kneading on a countertop for about 2 minutes if needed.
  6. First Rise: Place the dough in a bowl brushed with about 1 tablespoon olive oil, cover with plastic wrap, and let rise in a warm spot for 1-2 hours or until doubled in size.
  7. Prepare Pan: Pour enough olive oil into a 12″x17″ sheet pan to thinly coat the bottom. Oil your hands to prevent sticking.
  8. Shape Dough: Pull the risen dough out of the bowl (it will be loose) and stretch it into the pan. If it resists stretching and shrinks back, let rest for 15 minutes before trying again. You can divide the dough into two loaves if desired.
  9. Cold Fermentation: Cover the shaped dough with plastic wrap and refrigerate overnight to develop flavor.
  10. Warm Dough: Remove dough from fridge and let it warm for 30 minutes before baking.
  11. Dimple Dough: Press oiled fingers into the dough to create dimples that will hold olive oil.
  12. Add Olive Oil and Salt: Generously drizzle olive oil over the dough, filling the dimples, then sprinkle flakey salt evenly on top.
  13. Decorate: Arrange vegetables, herbs, and meats on top as desired. Brush the toppings with additional olive oil to prevent burning during baking.
  14. Bake: Bake in a preheated oven at 450ºF for 20-25 minutes, or until the focaccia is golden brown and cooked through.
  15. Serve and Store: Best enjoyed the day it’s made. Refrigerate leftovers and reheat in the oven at 350ºF for 5-10 minutes to restore chewy texture.

Notes

  • The dough will be very soft and slightly sticky, which is expected for focaccia.
  • If the dough shrinks back when stretching, allowing it to rest helps relax the gluten making shaping easier.
  • Cold fermentation in the fridge overnight enhances the bread’s flavor complexity.
  • Use a variety of fresh vegetables, herbs, and meats to create beautiful and flavorful bread art toppings.
  • Olive oil dimples not only add flavor but also keep the focaccia moist and tender.
  • Reheating leftover focaccia in the oven preserves its chewy texture better than microwaving.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://yourdailycook.com/bread-art-focaccia-recipe/