How To Make Gardenscape Focaccia
"Turn a blank bread canvas into a beautiful edible masterpiece with your favorite herbs and vegetables. Want to get the best fluff and flavor out of your focaccia? Refrigerate the dough overnight before baking. But if you’re too eager to eat, simply let it proof at room temperature for 1–2 hours. This recipe is perfect for getting into the spring spirit...."
INGREDIENTS
•
⅔ cup warm water
•
1 tablespoon active dry yeast
•
1 tablespoon honey
•
2 ½ cups bread flour, divided
•
1 ¾ cups room temperature water
•
9 tablespoons olive oil, divided, plus more to taste
•
3 cups all purpose flour, plus more for dusting
•
1 tablespoon kosher salt
•
3 sprigs fresh dill
•
3 sprigs fresh rosemary
•
2 edible flowers
•
5 spears asparagus, woody ends trimmed and shaved
•
4 white mushrooms, cut into 1/3 in (8 mm) slices
•
3 cherry tomatoes, of varying colors, halved
•
2 tablespoons kalamata olive, halved
•
1 tablespoon fresno chilie, thinly sliced
•
1 watermelon radish, thinly sliced
•
6 fresh chives
•
1 radish, thinly sliced
•
flaky sea salt, to taste
•
olive oil, to taste
Comments & Reviews
Just A Pinch Sweepstakes