Focaccia Art

​Focaccia Ingredients-just some suggestions

Vegetables for decoration
2-3 small colored peppers
3 mushrooms, small to medium in size
1 small red onion
10 small cherry tomatoes
small zucchini-shredded w/extra water squeezed out
black olive, cut in half

Herbs
To creat stems: thin asparagus, scallions, chives, herb stems
fresh rosemary sprigs
parsley sprigs, basil leaves, or other leafy herbs
arugula leaves

Extra-virgin olive oil w/pastry brush

Equipment
​cutting board
knife for cutting vegetables
sheet pan or pizza pan to bake the focaccia on
​parchment paper (optional)
​cookie sheet or broiler pan for steam in the oven
​rolling pin

Master Recipe Olive Oil Dough
recipe by: Artisan Bread in 5 Minutes 

1 batch of dough will make enough for 4-one pound focaccias.
I prefer a thicker focaccia so I use 2 pounds of the dough to make my sheet pan focaccia. 
Note that this dough recipe can also be used to prepare calzones, pizza, and other filled breads. Go to  the Artisan Bread in 5 Minutes website for more ideas.
​
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. 

To make the focaccia:

1. Preheat the oven to 425 degrees with a rimmed baking pan on the top or bottom for steam.
2. Brush a baking pan with olive oil to evenly coat the bottom of the pan or cover it with parchment paper. Set aside.
3. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece or larger as you like. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
4. Using a rolling pin, flatten it into a 1/2-3/4-inch-thick rectangle. You may need to stretch it with your hands a bit. Be careful not to use too much flour on your working surface or the dough will continue to spring back. Place the dough onto your prepared pan and brush lightly with extra virgin olive oil. 
5. When you are ready to place your toppings onto your dough, use your hands to gently push the dough back in place if it has shrunk up a bit. Press your vegetables and herbs into the surface of the dough, leaving a 1-inch border at the edge. Allow some of the dough surface to show through the vegetables (you may have some leftover at the end). You want to see some dough so your focaccia will brown nicely. Brush the vegetables and herbs with oil and sprinkle coarse salt (to taste).
6. Cover the pan with plastic wrap, and allow the focaccia to rest for 20 minutes while you preheat the oven.
7. After the focaccia has rested, place the pan in the oven. Pour 1 cup of boiling water onto the steam pan and shut the oven door. Bake for 25 minutes, or until the crust is medium brown. Be careful not to burn the vegetables. The baking time will vary according to the focaccia’s thickness. Cut into wedges and serve warm.