Food Network Magazine - (11)November 2020

GARDEN FOCACCIA ACTIVE: 1 hr l TOTAL: 1½ hr (plus 5½ hr rising) l MAKES: one 14-inch loaf

4 cups all-purpose flour

1 ¼-ounce packet instant yeast

(2¼ teaspoons)

7 tablespoons extra-virgin olive oil,

plus more for your hands

1 tablespoon honey

1 tablespoon kosher salt

Cooking spray

Assorted sliced vegetables and

fresh herbs, for topping

Flaky salt, for sprinkling

1.Combine 1½ cups flour with 1 cup

room-temperature water and ¼ teaspoon

yeast in a medium bowl. Stir to make a

shaggy dough, making sure there are no

dry pockets of flour or yeast (fig. A).

Cover with plastic wrap and let rise at

room temperature until there are large

air bubbles on the surface and the dough

has risen, about 4 hours (fig. B).

2.Combine ¾ cup warm water with

3 tablespoons olive oil and the honey in a

liquid measuring cup; stir to dissolve the

honey. Combine the remaining 2½ cups

flour, 2 teaspoons yeast and the kosher salt

in a large bowl; stir to combine and make a

well in the center. Pour the honey mixture

into the well (fig. C). Add the risen dough

mixture and stir until combined. It will be

very stretchy, but continue stirring until a

shaggy dough forms, making sure there

are no dry pockets of flour or yeast (fig. D).

Cover with plastic wrap and let rise at

room temperature until more than doubled

in size and there are air bubbles on the

surface, 1 to 2 hours (fig. E).

3.Coat a rimmed baking sheet with cooking

spray, then pour 3 tablespoons olive oil in

the middle. Oil your hands, then run your

hands down the inside of the bowl and

remove the dough (it will deflate).

Transfer the dough to the baking sheet and

turn to coat in the oil. Shape the dough into

a 12-inch-long oval, gently tucking the edges

under if the dough spreads too much (fig. F).

Cover with plastic wrap and let rise at room

temperature until doubled in size and there

are air bubbles on the surface, 30 minutes to

1 hour.

4.Preheat the oven to 425 ̊. Uncover the

dough, then press with your fingertips

to create dimples in the surface (fig. G).

Top with vegetables and herbs in a garden

pattern (fig. H).

5. Drizzle the dough and vegetables with the
   remaining 1 tablespoon olive oil and gently
   rub it into the vegetables, pressing them
   into the dough. Sprinkle with flaky salt. Bake
   until the bottom of the focaccia has browned,
   the top is golden and the vegetables are
   tender, 25 to 30 minutes. Let cool at least
   15 minutes on the baking sheet.

hen bread baking became the national pastime

during quarantine earlier this year, focaccia

emerged as an Instagram superstar. Home bakers

started treating the dough like a blank canvas, creating

elaborate focaccia gardens from colorful vegetables and herbs.

Check them out by searching hashtags like #focacciabreadart,

#focacciagarden or #flowerfocaccia, or just follow this recipe

to make your own masterpiece.

A

E

C

G

B

F

D

H

weekend

cooking

NOVEMBER 2020 ●FOOD NETWORK MAGAZINE 111

OPPOSITE PAGE AND STEP H PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO. PROCESS PHOTOS (7): RALPH SMITH; FOOD STYLING: TAYLOR SMITH.

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