Skip to main content

Garden Focaccia

I've come a long way in overcoming my fear of yeast baking, and I was actually excited to see this month's Taste of Home Bakeable challenge was a savory bread.  I've been hitting the farm pretty much weekly and had some great veggies and herbs on hand. 

I used my KA mixer for the dough and then popped it into the oven on the proof cycle. I pressed the dough down into the pan as directed, making dimples to catch the oil and then added my decorations.   I used bell peppers, hot peppers, red onion, grape tomatoes, chives, sage, garlic scapes and thyme.  

 

I popped it back in the oven on the proof cycle for 30 mins.  I had to press a few of the herbs back down slightly.  I brushed the top with a little bit more oil and then sprinkled it lightly with kosher salt. 


My focaccia baked in 23 mins on convection. I did lose a few of the smaller chives, next time I'll be sure to stick to larger ones. I sliced the peppers and onions super thin, about 1/4", so they softened and cooked through nicely. 
 
 
I lifted it slightly with a spatula and then slid it out onto a cutting board, it was almost too pretty to cut up! Just the base focaccia is amazing, it's definitely going to be a repeat here, with some herbs chopped up and incorporated into the dough.


Thanks so much to James S. for the recipe and to Taste of Home for another great #Bakeable challenge! If you'd like to participate in this one or future challenges, you can get the details here. 

 

Garden Focaccia

Garden Focaccia
Author: Jolene's Recipe Journal

Ingredients

  • 1 packet (1/4 ounce) active dry yeast
  • 1 1/4 cups warm water, divided
  • 1 tablespoon honey
  • 3 cups all-purpose flour
  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 3/4 teaspoon salt
  • 1 teaspoon flaky sea salt (optional)
  • Veggies and herbs to decorate

Instructions

  1. In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes.
  2. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet).
  3. Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes.
  4. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan.
  5. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again.
  6. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil.
  7. Decorate as desired with vegetables and herbs. Let rise until doubled in size, 30-40 minutes.
  8. Preheat oven to 425º. If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

Notes

Source: https://www.tasteofhome.com/article/how-to-make-garden-focaccia/

Other recipes you may enjoy:

Ginger Buttermilk Biscuits

Old Fashioned Whoopie Pies

yeast, bread, vegetables
Bread, sides, Vegetables
American

 




 

 


 

Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...
9 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....
3 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...
2 comments
Read more