Focaccia garden recipe. In kitchens across the world, focaccia gardens are blooming. On top of the flatbreads, cherry tomatoes open like petals, with long scallion stalks for stems. If the toppings are getting too dark, lightly cover the focaccia with foil for the remainder of baking.

This recipe leaves two crucial things for focaccia bread. Focaccia bread art is a new trend where you decorate focaccia fresh vegetables and herbs to make beautiful edible art Making focaccia bread art is not only fun but delicious! These edible works of art inspired by the creations of Vineyard Baker on Instagram are fun for the whole family to make. You can cook Focaccia garden recipe using 14 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Focaccia garden recipe

It's 500 gms of plain flour.
You need 500 ml of lukewarm water.
You need 1 teaspoon of salt.
Prepare 2 teaspoons of instant dried yeast.
You need 150 ml of oil.
Prepare 1/2 cup of Spring onions.
Prepare as required of cherry tomatoes.
It's Handful of coriander leaves.
Prepare 2 of onions.
It's 2-3 of carrots.
You need as required of Olive.
Prepare as required of Sun-dried tomatoes.
Prepare 1/2 cup of radish capsicum.
It's as required of coriander leaves.

Our focaccia bread recipe is very simple to make - no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don't need to spend lots of money, just use olive oil you love.

Focaccia garden recipe step by step

Take a big bowl. Dissolve the salt in water. Mix the salt water with the flour in a bowl and add the yeast and stir to mix. Let it get activated. It Will take 5 minutes approx (Water should be really warm for best results. Do not make it piping!)..
In a separate bowl, knead with a dough hook or using hands for 5- 8 minutes. Add the salt yeast mix and continue kneading. It will be a very wet dough. Add water as you go along instead of dunking the whole thing!.
Line a large, deepish (at least an inch deep) 30x40cm or 12x16inch tray with parchment..
Pour half of the olive oil onto the base of the prepared tin and spread to the sides with a brush..
Pour the bread dough over the oil in the tray and spread to the sides with a spatula. Brush with remaining oil..
Cover with cloth/ plastic wrap and keep it closed airtight. Allow to rise in a warm area for 2-4 hrs minimum till it doubles in size/ rise significantly.
Preheat oven to 180 C..
Using all your fingers, make deep holes in the dough. It may sink the second you touch it, but that's okay. Using a spatula, even it down..
Heat a pan, add oil. Add garlic clove to it and sautee on low medium heat for a few mins till it turns golden brown. Avoid browning and burning of garlic. Take it off the heat.
Can be served with butter, olive oil, veggies, hummus & eaten hot! Can be kept in fridge up to 4 days.
Meanwhile, make a landscape pattern with the spring onions, coriander, capsicums, onions and tomatoes. You can use the spring onions as flower stems, the coriander as plants and the tomatoes and capsicums as flowers..
Bake for 25-30 minutes. Turn off oven and let the bread sit in the heat for 15-20 mins..

Focaccia bread ready to be baked. Focaccias have always been my favorite easy-to-make bread in my bread machine and the pages in my cookbook are stained and wrinkled to show that the recipe was well used. But I tried a variation called Ricotta Chive Focaccia which I found online which I think is even better. So, I am giving you both versions. Focaccia is a type of Italian flatbread that's usually seasoned with olive oil and salt.