Flowers in my Bread-Vegetable Focaccia
Ingredients and Equipment
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Liz invites you to prepare this beautiful focaccia along with her. Below is a list of vegetables that Liz will be using to decorate her focaccia. You are welcome to change the ingredients to your taste.
TAKE NOTE! Liz will not demonstrate the preparation of the dough in class.
Please prepare the Master Recipe below at least 8 hours before your class. You will use this bread recipe to make the focaccia. If you have not made the dough recipe before, watch the video below to see how to make your dough for class.
Please prepare the Master Recipe below at least 8 hours before your class. You will use this bread recipe to make the focaccia. If you have not made the dough recipe before, watch the video below to see how to make your dough for class.
Focaccia Ingredients
Olive oil for greasing the cookie sheet
flour for dusting the bread, and counter
1 pound (grapefruit-size portion) of the pre-mixed Master Recipe (Boule) dough-keep refrigerated until we are ready to decorate it
2 tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling
Course salt and ground pepper for sprinkling on top
Vegetables
2-3 small colored peppers
3 mushrooms, small to medium in size
1 small red onion
6 cherry small cherry tomatoes
4-6 chives
6 small mozzarella balls
3 fresh rosemary sprigs
parsley sprigs, basil leaves, or other leafy herbs
3-4 slices of pepperoni
flour for dusting the bread, and counter
1 pound (grapefruit-size portion) of the pre-mixed Master Recipe (Boule) dough-keep refrigerated until we are ready to decorate it
2 tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling
Course salt and ground pepper for sprinkling on top
Vegetables
2-3 small colored peppers
3 mushrooms, small to medium in size
1 small red onion
6 cherry small cherry tomatoes
4-6 chives
6 small mozzarella balls
3 fresh rosemary sprigs
parsley sprigs, basil leaves, or other leafy herbs
3-4 slices of pepperoni
Equipment
cutting board
knife for cutting vegetables
cookie sheet pan to bake the focaccia on
cookie sheet or broiler pan for steam
rolling pin
knife for cutting vegetables
cookie sheet pan to bake the focaccia on
cookie sheet or broiler pan for steam
rolling pin
Recipe for Class
Master Recipe (Boule)-Prepare 1 day ahead of class
Ingredients for Master Recipe (Boule)
To prepare 1 batch of dough:
1 Tbs yeast
1 ½ Tbs course salt
3 cups water-lukewarm
6 ½ cups all-purpose flour
Equipment
5 qt container with lid
dough whisk or spoon
Directions:
Add all the ingredients into the 5qt container as Liz demonstrates in the video below.
Lightly cover the container and let the dough rise at room temperature for 2 hours.
Place the covered dough container into the refrigerator for 3 to 6 hours, or overnight.
1 Tbs yeast
1 ½ Tbs course salt
3 cups water-lukewarm
6 ½ cups all-purpose flour
Equipment
5 qt container with lid
dough whisk or spoon
Directions:
Add all the ingredients into the 5qt container as Liz demonstrates in the video below.
Lightly cover the container and let the dough rise at room temperature for 2 hours.
Place the covered dough container into the refrigerator for 3 to 6 hours, or overnight.