Brazil Nut Free Garden Focaccia Art
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Learn more →Ingredients
12 servings
For the dough
- 3 ½ cups all-purpose flour
- 2 ¼ tsp instant yeast (1 standard packet)
- 1 ½ tsp kosher salt
- 1 ¼ cups warm water (about 110°f / 43°c)
- 6 tbsp extra-virgin olive oil, divided
For the topping
- ½ tsp flaky sea salt
- 1 small zucchini, sliced into thin rounds and half-moons
- ½ cup cherry tomatoes, halved
- ½ small red onion, sliced into thin rings
- ½ cup mixed olives, pitted and halved
- 4 sprigs fresh rosemary
- 6 fresh basil leaves
- ¼ cup fresh chives, cut into 1-inch pieces
- ¼ cup edible flowers (such as nasturtiums or pansies) (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Add the warm water and 2 tbsp of the olive oil, then stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining.
- 2
Pour 2 tbsp of the olive oil into a 9×13-inch baking pan and tilt to coat the bottom evenly. Transfer the dough to the pan and turn it once to coat all sides in oil. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the dough rest at room temperature until it has roughly doubled in size and looks puffy, about 1 hour to 1 hour 30 minutes.
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