Garden Focaccia

Focaccia has become a canvas for edible art, and this holiday garden version shows exactly why. A pillowy, olive-oil-rich dough gets its dimpled top decorated with vegetables and herbs arranged into a garden scene — sprigs for stems, peppers and onions for blooms — before it bakes into a stunning, shareable centerpiece. It is as much a conversation piece as a bread, the kind of thing that draws gasps at the table and then gets happily torn apart and devoured.

The Pillowy Dough

Mix a wet, olive-oil-rich dough and give it a good, slow rise until it is airy and bubbling. Focaccia dough thrives on patience and plenty of oil — a long proof gives it that signature light, pillowy crumb, and a generous hand with the oil ensures a crisp, golden bottom.

Decorating the Garden Top

Dimple the risen dough and arrange your vegetables and herbs into a garden scene across the top before baking. This is the joyful, artful part — press the decorations in well so they stay put, and let your imagination run, knowing the finished loaf will bake into a beautiful, edible garden.

Jorj Morgan

Garden Focaccia

A stunning, therapeutic yeast bread that bakes into a crisp, golden, olive-oil rich canvas decorated with beautiful edible vegetable art.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings: 12 people

Course: Appetizer

Ingredients Method

Ingredients

  

The Dough

• 2 1/4 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 1 3/4 cups warm water
• 5 cups unbleached all-purpose flour
• 1 tablespoon kosher salt
• 1/2 cup olive oil plus more for the pan

The Toppings

• 1/2 cup olive oil
• 2 tablespoons Parmesan cheese
• 2 teaspoons sea salt
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Assorted vegetables for decorating roasted red peppers, English peas, etc.

Method

 

Preparing the Dough

1. Place the yeast and sugar into a small bowl and stir in the warm water.
2. Place the bowl in a warm place until the yeast is bubbling and fragrant, about 15 minutes.
3. Use an electric mixer fitted with a dough hook to combine the flour, kosher salt, 1/2 cup of olive oil, and the yeast mixture.
4. Once the dough comes together, continue to knead in the machine until smooth and elastic, about 5 to 8 minutes.
5. Transfer the dough to a lightly floured surface and knead by hand for an additional 30 seconds, forming it into a ball.

The First Rise

1. Transfer the dough ball to a lightly oiled bowl, cover, and place in a warm area to rise until doubled in size, about 1 hour.

The Second Rise & Dimpling

1. Pour the remaining 1/2 cup of olive oil onto a 12 1/2 x 17 1/2-inch rimmed baking sheet.
2. Transfer the dough to the pan, stretching it to fill the edges, and turn to coat both sides in the oil.
3. Use your fingers to aggressively poke deep indentations all over the surface of the dough.
4. Place the dough in a warm place to rise again for 1 hour.

Baking the Focaccia

1. Preheat your oven to 400 degrees Fahrenheit.
2. Decorate the top of the dimpled dough with your fresh vegetables, pressing them gently into the surface.
3. Sprinkle evenly with Parmesan cheese, sea salt, dried thyme, and dried rosemary.
4. Bake until the top of the bread is beautifully golden brown, about 15 to 20 minutes.
5. Allow the focaccia to cool in the pan before cutting into squares to serve.