Focaccia Art

My daughter and I decided to dress up our focaccia, seems like a craze in the social media and we fell for it.

 

5 cups (630g) bread flour 2 tsp (15g) flaky salt 30g fresh yeast (3 tsp (10g) active dry yeast) 1 2/3 cup (400ml) lukewarm water 2 tsp (10g) sugar 1/4 cup (56g) extra-virgin olive oil Topping 1/4 cup (56g) of extra-virgin olive oil 2 tbsp (30ml) water Fresh rosemary, chopped 1. In a large bowl whisk together the flour and salt. 2. In a small bowl stir yeast with sugar. Dissolve yeast in 2/3 cup (160ml) water and then add to the flour mixture.

Add the oil, and the remaining 1 cup (240ml) water. Combine with a wooden spoon and then knead on a lightly floured surface for about 5-10 minutes until smooth. 3. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. 4. On a lightly oiled surface shape the dough into a rectangle and fold in 3, rotate, stretch it a bit again and fold in 3. 5. Place the folded dough into the greased bowl, cover and let it rest for another 30 minutes. 6. Grease a 12x16 inch (30x40cm) baking sheet with extra-virgin olive oil. 7. Place the dough into the prepared baking sheet and stretch it with your palm to fit the entire pan. 8. Cover and let it rest for 30 minutes more. 9. Meanwhile preheat oven to 425F (220C).

                              

10. Cut up your favorite herbs, shallots and any decorative veg you wish to use. keep them in the fridge so it stays fresh. 11. Use your fingers to create holes into the dough. Pour the oil water mixture over the dough filling the holes. Sprinkle flaky sea salt and decorate. 12. Bake for about 25-30 minutes until golden brown. Add some more olive oil if desired right after taking it out of the oven. 13. Cool slightly before cutting. Enjoy!

Enjoy...jue

recipe adapted from home cooking adventure