Floral focaccia - focaccia art

Ingredients

• 550 g warm water
• 8 g dry yeast
• 715 g flour (T45 or T55)
• 1 tbsp sugar
• 1 tsp salt
• 55 g olive oil
• 4 tbsp olive oil
• 1 tbsp fleur de sel
• yellow bell pepper
• multicolored cherry tomatoes (yellow, orange, red, green)
• fresh basil
• fresh spinach

Materials

• bowl, baking tray, oven

Preparation

• Mix the dry yeast with half of the warm water. Let it rest for 10 minutes. Combine everything and add the flour, sugar, salt, olive oil, and the remaining warm water.
• Knead until the dough comes together and pulls away from the sides. You can finish kneading by hand if necessary.
  
• Form a ball and place it in a bowl greased with about 1 Tbsp of olive oil. Drizzle some olive oil on top and cover with a kitchen towel. Let it rest for 2 hours at room temperature.
• Grease a baking tray (or a large baking dish), then transfer the dough to the tray. Spread the dough evenly over the entire surface of the tray with your hands. Cover with plastic wrap and refrigerate overnight.
  
• Take the focaccia out of the fridge and wait until it reaches room temperature before handling it (about 30 minutes). Dimple the dough all over with your fingers.
• Drizzle olive oil over the focaccia so that it can run into the dimples. Sprinkle with flaky salt and let it rest for 30 minutes at room temperature.
  
• Prepare your vegetables: wash and cut the bell pepper widthwise, wash and cut the cherry tomatoes lengthwise. Remove the leaves from the basil stems. Wash the fresh spinach leaves.
• Arrange the vegetables and herbs to create a small garden: the spinach will represent grass, the basil stems will serve as flower stems, the bell pepper and tomatoes will represent flower petals, and the basil leaves will represent the leaves on the flowers.
  
• Bake in a preheated oven at 450°F (230°C) for 20 to 25 minutes.
• And there you have it, your floral focaccia is ready :D
  

Observations

You can divide the dough into two and make two focaccias.

Cookware

Questions

Photos of members who cooked this recipe