We have a new favorite bread in my house! The kids are obsessed with focaccia bread and are insisting that I made it to accompany every soup I make this fall and winter (and I make a lot of soup once the weather turns cold!)
The bread is delightful on its own, but then I stumbled upon focaccia art on instagram and I was obsessed and knew I had to give it a try myself!
These breads are so fun to make! All you need are some thinly sliced veggies and some imagination! Plus, the veggie toppings add a delicious pop of flavor!
Adapted from Gimmie Some Oven
1 ⅓ cup warm water (approximately 110 degrees F)
2 teaspoons sugar
2 ¼ teaspoons (1 package) active dry yeast
3 ½ cups all purpose flour
¼ cup extra virgin olive oil
1 ½ teaspoons salt
1-2 tablespoons extra virgin olive oil
Flakey sea salt
Fresh herbs, such as
Fresh vegetables, thinly sliced, such as
Place the water in the bowl of a stand mixer. Sprinkle the yeast and sugar into the water and stir lightly to mix. Set aside for 5 minutes or until foamy.
Add 1 ½ cups flour, olive oil, and salt. Stir with the paddle attachment until mixed.
Switch to the dough hook. Slowly add the remaining flour and knead on low until the flour is incorporated. The dough should pull away from the sides of the bowl. It can be tacky, but not sticky. If it is too sticky, add additional flour, 2 tablespoons at a time and knead well between additions.
Place the dough in a greased bowl and set aside to let it rise in a warm place for about 45 minutes or until doubled in size.
Punch down the dough. Press the dough onto a baking sheet to an even ½-inch thickness. Cover and allow the dough to rise for an additional 20 minutes.
Preheat oven to 400 degrees F
Use fingers to make indentations all over the surface of the dough and brush lightly with olive oil. Use the thinly sliced veggies and herbs to create a design. Brush with a bit more olive oil and sprinkle with sea salt.
Bake in the preheated oven for 20 minutes or until golden brown. Cool slightly, then cut and serve warm.
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