Focaccia Bread (with Veggie Garden)

• aktiv tid: 40 min

Ingredienser

3.5 cups Flour

1/4 cup extra Virgin olive oil plus more for drizzling

2 teaspoons active dry yeast

3 teaspoon honey or sugar

1 1/3 cups warm water

2 teaspoon salt plus more for topping I used flakey salt

2 fresh rosemary

Veggie garden options:

Asparagus spears (use fairly thin ones, not overly long)

Bell peppers (cut into thin rings or slices) or mini sweet peppers

Cherry or grape tomatoes, sliced

Chives (with blossoms intact is especially pretty)

Flowers (yes, actual edible flowers)

Fresh herbs (sprigs of dill, parsley, rosemary, oregano, thyme)

Leek rings (make sure they're well rinsed)

Mushrooms (cleaned, stemmed, and thinly sliced), most varieties

Poblano chilies, seeded and thinly sliced) Radishes (thinly sliced)

Olives (pitted) - black and green

Scallion (aka green onion)

Spiralized vegetables (carrots, yellow squash, zucchini)

Red onion (small rings or short slices)

Zucchini (cut into thin rounds)

Yellow summer squash (the narrow part, cut into rounds)

Fremgangsmåte

• In a large bowl, pour 1/3 cup of warm water, honey, and yeast. Wait 5 minutes until the the yeast blooms

• Add 1 tablespoon of olive oil, the remaining water, salt and mix with a wooden spoon. Add the flour and mix with a wooden spoon.

• Mix the dough until you form a semi smooth ball. The dough will be sticky so do not worry. Depending on the brand and type of flour, you made need to add additional 3-4 tablespoons of water or flour.

• Once the dough doubles in size coat a large bowl with olive oil, place the dough and cover with a large plate or tea towel and set aside in a warm place for at least 5-6 hours.

Or you can utilize the overnight proofing for 9-14 hours overnight in the fridge.

Second Rise -

Coat a large rectangle or round baking pan with 4 tablespoons of olive oil ( maybe even more depending on the size of the pan. Be generous with the olive oil) and lightly spread the dough. Place in a warm place to rise again for about 2 hours.

*if you placed your dough in the fridge to rise overnight, the dough will be cold when spreading it out for the second rise in the pan. If you are having trouble spreading the dough out, cover and allow to rest for a couple of minutes to relax the gluten and then come back and spread it out again.

• After about 2 hours, using your fingers, imprint your fingers throughout the dough to create indents. Top the dough with any kind of toppings - garlic, red onion, rosemary etc. Make sure to drizzle some olive oil and flakey sea salt before and after you bake the bread.

Preheat oven 450 F

Place the pan in the oven on the middle rack for 35-45 minutes or until the edges and top is golden.

• Let the bread cool completely before cutting into it. Enjoy the focaccia bread with soup or on its own. Veggies to use to make a bread garden: