Holidays With Jorj and Sue! Festive Focaccia + Acrylic Art
I am SO excited to share with you my easy holiday focaccia recipe!
This delicious side dish is the perfect way to get creative and crafty this holiday season.
Whether you are looking for a unique centerpiece or just some tasty treats to enjoy with family and friends, this easy recipe is sure to please.
Is It Easy To Make Bread Dough At Home? YES!
How To Embed Veggies In Foccaccia Bread
INGREDIENTS FOR GARDEN ART FOCACCIA BREAD
2 ¼ teaspoons active dry yeast
1 tablespoon granulated sugar
1 ¾ cups warm water
5 cups unbleached all-purpose
1 tablespoon kosher salt
1 cup olive oil, divided
2 tablespoons Parmesan cheese
2 teaspoons sea salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
Fun Veggies: Roasted red peppers, English peas, etc.
Tried it? Tag it!
I would love to see what you did with this recipe. Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.
How to make holiday art focaccia bread
Place the yeast and sugar into a small bowl. Stir in the warm water. Place the bowl in a warm place until the yeast is bubbling and fragrant, about 15 minutes. I use the proof setting on my warming drawer for this.
Use an electric mixer fitted with a dough hook to combine the flour, salt, ½ cup of olive oil and the yeast to form a dough. Once the dough comes together, continue to knead the dough in the machine until smooth. Stop the machine and check the dough every couple of minutes. The dough should be smooth and elastic, hold its shape around the dough hook and spring back when you indent it with your finger. This takes anywhere from 5 to 8 minutes using the mixer. If you are kneading by hand, knead until you can’t knead anymore!
Transfer the dough to a lightly floured surface. Knead it by hand for an additional 30 seconds. If the dough is too sticky, you can sprinkle with additional flour. Form the dough into a ball and transfer to a bowl that has been lightly coated with olive oil. Cover and place in a warm place to rise until doubled in size, about 1 hour. I use my warming drawer for this step, too.
Pour the remaining cup of olive oil onto a 12 ½ x 17 ½ x 1-inch jelly roll pan. Transfer the dough to the pan, stretching it out to fill the pan. Turn and coat with oil on both sides. Use your finger to poke indentations into the dough. These will be the “nooks and crannies” to hold the seasoning in the next step. Place the dough in a warm place to rise again, for 1 hour. Yep, the warming drawer is still the best place!
Preheat the oven to 400°. Transfer the pan from its warm place. Sprinkle with Parmesan cheese, sea salt, thyme, and rosemary. Drizzle with a bit more olive oil. Bake until the top of the bread is golden brown, about 15 to 20 minutes. Cool the bread in the pan before cutting into squares.