Focaccia Art-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!
Prepare your dough 8-24 hours before class.
Please prepare the Master Recipe below at least 8-24 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.
Prepare your dough 8-24 hours before class.
Please prepare the Master Recipe below at least 8-24 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 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 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
parchment paper (optional)
cookie sheet or broiler pan for steam
rolling pin
knife for cutting vegetables
cookie sheet pan to bake the focaccia on
parchment paper (optional)
cookie sheet or broiler pan for steam
rolling pin
Master Recipe Olive Oil Dough-Prepare 8-24 hours ahead of class
Ingredients for Master Recipe Olive Oil Dough
To prepare 1 batch of dough:
2 3/4 cups water-lukewarm
1 Tbs yeast
1 ½ Tbs course salt
1-2 Tbs sugar
1/4 cup olive oil
6 ½ cups all-purpose flour
Equipment
5-6 qt container with lid
dough whisk or spoon
Directions:
1. Mix the yeast, salt, sugar and olive oil with the water in a 5-6 qt container.
2. Mix in the flour using a spoon. You may need to use wet hands to incorporate the last bit of flour.
3. Cover the container and let the dough rise at room temperature for 2 hours. It should double and it will collapse.
4. Place the covered dough container into the refrigerator overnight.
2 3/4 cups water-lukewarm
1 Tbs yeast
1 ½ Tbs course salt
1-2 Tbs sugar
1/4 cup olive oil
6 ½ cups all-purpose flour
Equipment
5-6 qt container with lid
dough whisk or spoon
Directions:
1. Mix the yeast, salt, sugar and olive oil with the water in a 5-6 qt container.
2. Mix in the flour using a spoon. You may need to use wet hands to incorporate the last bit of flour.
3. Cover the container and let the dough rise at room temperature for 2 hours. It should double and it will collapse.
4. Place the covered dough container into the refrigerator overnight.
Video-How to Make the Master Recipe
This video is for the Artisan Bread Master Boule Recipe. The method for both recipes is the same.
Follow the instructions adding the olive oil with the water, yeast, salt, and sugar. Mix as instructed in the video.
Follow the instructions adding the olive oil with the water, yeast, salt, and sugar. Mix as instructed in the video.