Name: Garden Focaccia Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 teaspoons active dry yeast (I used SAF yeast); 2 teaspoons honey; 2 cups lukewarm water ((between 95°F and 105°F)); 5 cups all-purpose flour ((625 grams)); 5 teaspoons kosher salt; 5 to 6 tablespoons extra virgin olive oil; 1 tablespoon unsalted butter ((for greasing the pan)); 1 pinch flaky sea salt ((for topping)); 1 assorted garden vegetables ((e.g., cherry tomatoes, bell peppers, zucchini, onions))

Imagine walking into a cozy kitchen, the aroma of freshly baked bread wafting through the air, and the sight of a beautifully topped focaccia adorned with colorful vegetables. This Garden Focaccia Recipe is not just a feast for the senses; it’s a delightful way to showcase seasonal produce while enjoying the therapeutic process of bread-making. Whether you’re a seasoned baker or just starting, this recipe invites you to create something wonderful from scratch.

Focaccia is an Italian flatbread known for its crispy exterior and soft, airy interior. It’s incredibly versatile, serving as a perfect accompaniment to soups, salads, or as a stand-alone snack. By adding a medley of garden vegetables, you not only elevate its visual appeal but also add layers of flavor that will have everyone reaching for another slice.

Top Reasons to Make Garden Focaccia Recipe

Easy and Fun: Making focaccia is straightforward and allows for creativity with toppings.
Customizable: You can use any vegetables you have on hand, making it a great way to use up leftovers.
Impressive Presentation: The vibrant colors of the garden toppings make this bread a showstopper at any gathering.
Great Aroma: Baking focaccia fills your home with an irresistible smell that will have everyone asking what’s cooking.
Perfect for Sharing: Focaccia is ideal for gatherings, picnics, or simply enjoying with family.

Shopping List

2 teaspoons active dry yeast (I used SAF yeast)
2 teaspoons honey
2 cups lukewarm water (between 95°F and 105°F)
5 cups (625 grams) all-purpose flour
5 teaspoons kosher salt
5 to 6 tablespoons extra virgin olive oil
Unsalted butter, for greasing the pan
Flaky sea salt, for topping
Assorted garden vegetables (e.g., cherry tomatoes, bell peppers, zucchini, onions)

Toolbox for This Recipe

Mixing Bowl: For combining the dough ingredients.
Whisk: To mix the yeast and honey with water.
9×13 inch Baking Pan: To shape and bake your focaccia.
Plastic Wrap: For covering the dough while it rises.
Sharp Knife or Scissors: For cutting your vegetables and creating dimples in the dough.
Oven: To bake your focaccia until golden brown.

Directions: Garden Focaccia Recipe

Step 1: Activate the Yeast

In a small bowl, combine 2 teaspoons of active dry yeast, 2 teaspoons of honey, and 2 cups of lukewarm water. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active and ready to use.

Step 2: Mix the Dough

In a large mixing bowl, combine 5 cups of all-purpose flour and 5 teaspoons of kosher salt. Make a well in the center and pour in the activated yeast mixture. Using a wooden spoon, mix until the dough begins to come together.

Step 3: Knead the Dough

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.

Step 4: First Rise

Grease a large bowl with unsalted butter and place the dough inside, turning it to coat with the butter. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.

Step 5: Shape the Focaccia

Once the dough has risen, punch it down to release the air. Grease your 9×13 inch baking pan with olive oil. Transfer the dough to the pan and gently stretch it to fit. Use your fingers to create dimples all over the surface of the dough.

Step 6: Top with Vegetables

Now comes the fun part! Arrange your sliced garden vegetables on top of the focaccia in an artistic manner. Drizzle with additional olive oil and sprinkle with flaky sea salt.

Step 7: Second Rise

Cover the pan with a kitchen towel and let it rise for another 30-45 minutes. This will make your focaccia light and airy.

Step 8: Bake

Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes or until it is golden brown and sounds hollow when tapped.

Step 9: Cool and Serve

Once baked, remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.

Vegan & Vegetarian Swaps

Replace honey with agave syrup or maple syrup for a vegan option.
Use vegan butter instead of unsalted butter for greasing the pan.
Experiment with different toppings like olives or herbs for added flavor.

Chef’s Rationale

The beauty of this Garden Focaccia Recipe lies in its versatility. By incorporating various seasonal vegetables, you not only enhance the flavor but also promote a colorful presentation that is sure to impress. The use of high-quality extra virgin olive oil adds depth to the bread, while the flaky sea salt provides a delightful contrast to the soft texture.

Moreover, the process of making focaccia is therapeutic. Kneading the dough, watching it rise, and arranging the toppings can be a mindful experience, making it a perfect activity for a relaxing weekend.

Save for Later: Storage Tips

To store your Garden Focaccia, allow it to cool completely before wrapping it in plastic wrap or aluminum foil. It can be kept at room temperature for up to 2 days. For longer storage, place it in an airtight container in the refrigerator for up to a week or freeze it for up to 3 months. To reheat, simply pop it in a preheated oven at 350°F (175°C) for about 10 minutes.

Your Questions, Answered

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider using a combination of both for a lighter result.

How do I know when my focaccia is done baking?

Your focaccia is done when it is golden brown on top and sounds hollow when tapped on the bottom. It should have a nice crust while remaining soft inside.

What vegetables work best for topping?

You can use any vegetables you like! Cherry tomatoes, bell peppers, zucchini, and onions are all great choices. Just ensure they are cut thinly to cook evenly.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, let it rise, and then refrigerate it overnight. Just allow it to come to room temperature before shaping and baking.

See You at the Table

This Garden Focaccia Recipe is not just a meal; it’s an experience. With every bite, you’ll savor the rich flavors of the fresh ingredients and the satisfaction of having created something beautiful and delicious from scratch. So gather your friends and family, serve it warm, and watch as they delight in this homemade treasure! Happy baking!