Now I am going to start off by saying that I am not an artist. I know that this focaccia bread art recipe is not as beautiful as a lot of others but I can promise that it’s twice as delicious. But the best thing about this recipe is that it couldn’t be easier. It doesn’t even need to be kneaded. Let me show you what I mean.
Focaccia Bread Art Recipe: Folding The Dough
So in place of kneading this dough, we are just going to do a series of folds. So after you mix all your ingredients together (Recipe Below) into a dough, let the dough sit for 20 minutes. After that, pick up the dough at each of the 4 corners( If it helps, you can make the dough into a square and not a ball) and stretch the dough as far as it will go without breaking, then fold it over itself. Do this 4 times, letting the dough rest for 30 minutes in between each of the series of folds. This will incorporate air into the dough and also develop the gluten.
Focaccia Art
A dimpled olive oil bread with a crunchy extrerior and a fluffy moist inside On top is a garden seen that is made up of fresh vegitables, meats and cheeses.
Ingredients
- 542g of Flour
- 365 g of Warm Water
- 1 Packet of Yeast
- 1 Teaspoon of Sugar
- 1 TBSP of Extra Virgin Olive Oil
- 1/2 Teaspoon of Salt
- An assortment of fresh vegetables, meats and cheeses such as mozzarella, pepperoni, chives, olives, bell pepper etc.
Instructions
- Activate the yeast by combineing the yeast, water and sugar in a large bowl. Let it sit for 5-10 minutes to activate. You'll know it's ready when it starts to foam up and smell like bread.
- When that happens add the flour and salt.
- Mix until all combined into a shaggy, messy dough.
- Add the olive oil.
- Form into a ball and leave covered at room temperture to set for 20 minutes.
- Pick up one side of the dough and stretch it as high as it will go without breaking and fold it over itself. Do this each corner of the bread.
- Do this 4 times, leaving it to set for 30 minutes between each fold.
- Generiously grease a 9x9 inch baking pan with olive oil. Press the dough into it all the way to the corners. If it is too difficult to spread the dough to the corrner, just let it set for 10 minutes and it will loosen up.
- Put it in the oven that is turned off with the light turned on. Leave to proof until doubled in size for 1 hour.
- With your hands in a claw formation, press your fingers into the dough to create dimple but still be careful that you aren't deflating too much air.
- Sprinkle with olive oil and use the veggies, meats and cheeses to create a flour scene. If it helps, find a picture to copy or copy mine if you like.
- Bake in a 400• oven for 25 minutes.
Notes
I wanted a really thick bread so I used a 9x9 inch baking pan for this recipe. You could use a 9x13 inch pan so that it's a little thinner if you prefer.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.