Garden Art Vegetable Focaccia Recipe
Prep Time:
3 hours, 40 minutes
Cook Time:
30 minutes
Servings:
12 Servings
Ingredients
  • 1 (¼-ounce) package instant yeast
  • 2 teaspoons granulated sugar
  • 4 ½ cups bread flour (or all-purpose)
  • 1 tablespoon kosher salt, divided
  • 6 tablespoons olive oil, divided
  • ¼ teaspoon freshly cracked black pepper
  • ½ small red onion, thinly sliced
  • 3 spears fresh asparagus, trimmed
  • 1 green onion, thinly sliced
  • 6 multicolored cherry tomatoes, halved
  • 3 multicolored mini sweet peppers, stemmed and thinly sliced
  • ¼ cup fresh flat-leaf parsley leaves
  • ¼ cup fresh rosemary sprigs
  • 4 pitted black olives, thinly sliced
Directions
  1. In the bowl of a stand mixer fitted with a hook attachment, combine 2 cups water with the yeast, sugar, flour, 2 ½ teaspoons salt, and 2 tablespoons olive oil.
  2. Mix on medium speed for 6 to 8 minutes, until all of the ingredients are thoroughly combined into a sticky dough.
  3. Cover and set aside for 30 minutes.
  4. Uncover the dough. Wet your hands and then lift and fold the dough onto itself three or four times.
  5. Cover and set aside for another 30 minutes.
  6. Repeat steps 4 and 5 twice.
  7. Spread 2 tablespoons olive oil into a 9x13-inch baking pan.
  8. Pour the dough into the pan and coat with the remaining 2 tablespoons olive oil.
  9. Gently stretch the dough to coat the bottom of the pan, taking care not to deflate any air bubbles along the way.
  10. Cover and let rise for 45 minutes.
  11. Preheat the oven to 400 F.
  12. Unwrap the dough and use your fingertips to dimple the surface.
  13. Decoratively top the dough with the vegetables. Sprinkle with the remaining ½ teaspoon salt and the pepper.
  14. Bake for 30 to 35 minutes, or until golden brown.
  15. Let stand in pan for 10 minutes, and then transfer to a cutting board.
  16. Cut the bread into portions and serve warm or at room temperature.