Fall Foccacia Bread

A fun fall project.

Fall Foccacia Bread

2 cups + 2 tablespoons (divided) Warm water

1 tablespoon (or 1 paquet) Dry active yeast

1 teaspoon Sugar

4 1/2 to 5 1/2 cups Unbleached flour

1 1/2 teaspoons Kosher salt

1/2 cup ( + some for the pan and top) Olive oil

String beans and green part of scallions for grass, shaped jicama slices for clouds and tree trunks, quartered and sliced carrot for one tree leaves, thinly diced cherry tomatoes for one tree leaves, fresh raw corn kernels for one tree leaves, 2 sprigs of oregano, white part of scallions and sliced garlic for "snow". A few shakes of parmesan.

Directions

Mix the yeast with the sugar and 2 cups of warm water, in a big bowl. Wait 2 minutes and see if it bubbles.

If so add 1 cup of flour and 1 1/2 teaspoons salt and mix with a spatula. Add another cup of flour and mix. Add a third cup of flour, mix and fold the best you can. Add 1/2 cup oil and mix the best you can. Add 1 cup flour and mix.

Add 2 tablespoons warm water and mix. Add 1/2 cup flour and mix to combine. The amount of flour may vary depending on your flour, the temperature and the humidity level of your kitchen. At this point the dough should be soft and not sticky. Oil the bottom of the bowl, wet a dish towel with hot water, cover and put in the oven with the heat off and the light on. Let rise for 90 minutes.

Line a baking sheet with parchment paper and oil it. Drop the dough on it and spread with your fingers, making little holes without piercing it.

Return in the oven with no heat but the light, not cover and let rise another 90 minutes.

Meanwhile prepare your veggies. If you want to make the fall picture or another one, I suggest you make a rough sketch on a cutting board to see if you like it.

Take the bread out of the oven, preheat to 450°F. (230°C.)

Arrange your veggies like the picture or create your own.

Spray with olive oil. Cook 20 minutes, then reduce the heat to 400°F.(200°C.) And cook 10 more minutes.

Use your favorite veggies, be creative, make it à la you and bon appétit!

Comments

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