Focaccia Bread Art Recipe; Easy Recipe Tastes Great

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Fun and Flavorful Focaccia Bread

Focaccia bread art is a fun little way to making bread. It not only tastes good, smells good, from all the creative toppings, and it’s almost too pretty to eat!

Out of all the focaccia bread recipes I have tasted I have to say this one here is my favorite!

So let your creative self out and make a beautiful focaccia bread everyone will rave about!

Focaccia Bread Art Recipe

Equipment Used:

• KitchenAid Stand Mixer with dough hook
• 9×13 cake pan
• Pastry Brush

Ingredients:

• 1 1/3 cup warm water (110 degrees)
• 2 teaspoon honey
• 2 1/4 teaspoon active dry yeast
• 3 1/2 cup all-purpose unbleached flour (extra for dusting when rolling out dough)
• 1/4 cup extra virgin olive oil (extra for greasing bowl and cake pan)
• 2 Tablespoons extra virgin olive oil for topping bread prior to baking
• 2 teaspoons kosher salt

Artsy Topping Ingredients:

Although the options are endless, below is a list of ingredients to get you going.

• Red onion sliced
• Cherry tomatoes sliced
• Chives
• Green onions
• Leeks
• Mini sweet peppers sliced
• Black olives or green olives sliced
• Capers drained
• Garlic sliced
• Rosemary sprigs (fresh works best)
• Thyme sprigs (fresh works best)
• Basil chopped (fresh works best)
• Kosher salt
• Parsley
• Mushrooms sliced

Directions:

Prepare a large bowl for rising bread. Add a little bit of extra virgin olive oil and using a paper towel spread the oil around. Discard towel and set bowl aside.

Heat up water to 110 degrees and put in the stand mixer bowl.

TIP: I highly recommend using a instant read thermometer to make sure the temperate is correct. Too hot and it may affect the yeast. Too cold and the yeast may not activate like it should.

Add honey and yeast and using a fork whisk to break up yeast. Let sit for 10 minutes or until bubbly.

Attach dough hook to stand mixer and begin mixing on low speed while gradually adding flour and extra virgin olive oil to yeast mixture.

Bump up to medium speed and mix for about 5 minutes. Dough should be pulling away from side of the bowl.

First Rise:

Gently remove dough from bowl and shape into a ball, place in greased bowl and cover with plastic wrap. Sit aside in a warm draft free location for about 1 hour or until dough has doubled in size.

Second Rise:

Using a flour duster prepare work surface and lightly sprinkle with flour.

Place dough atop flour and roll out to 1/2 inch thickness or to about the size of a 9×13 inch pan. Cover with plastic wrap and let sit for 15 minutes.

Add enough extra virgin olive oil to 9×13 pan to cover inside bottom (about 2-3 Tablespoons).

Carefully transfer dough from work surface into 9×13 pan. Cover with plastic wrap and continue to let dough rise for about 15 more minutes.

Poke:

Using all ten (or 8 fingers) poke deep holes into the dough making dimples all over the bread.

Preheat Oven:

Preheat oven to 425 degrees Fahrenheit.

Decorate:

Brush extra virgin olive oil on top of dough. Now get creative and start decorating the top with your favorite ingredients. Gently push ingredient in a bit when putting them in place.

After all ingredients are applied to dough brush ingredients with olive oil so toppings don’t burn and sprinkle with kosher salt.

Bake:

Bake in preheated oven for 30 minutes or until bread starts to lightly brown.

Carefully remove bread from oven. Gently remove bread from pan with a flex turner and place on cooling rack.

Serve warm and enjoy! This bread can be rewarmed by placing in a pan lined with foil and bake in a 350 degree oven for about 3 to 5 minutes.

GUESS WHAT? I AM OVERLY EXCITED YOU ARE VIEWING MY RECIPE FOR FOCACCIA BREAD ART.

Please come back and give this recipe some stars and tell all my readers how you liked it! Hope you have fun with this recipe as much as I do!

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