Flaky sea salt is sprinkled on top of the dough before baking. If you do not have flaky sea salt on hand, you can use fine sea salt, but be sure to reduce the amount by half so that the bread isn’t too salty.
Typically, the pool of oil inside the dimples is a distinctive characteristic of this kind of flat bread but I have attached pictures of decorated focaccia which is absolutely optional.
The breadscape (landscape on bread) is a new trend where you create an edible masterpiece on your focaccia with fresh vegetables and herbs. I find it very fascinating and it also makes an attractive center piece on your dinner table. Baking is my creative outlet, so I really enjoy this bread art. It also makes for a fun project to do with your kids, you can prep the veggies and have them decorate it. Use any vegetables you have lying in the produce drawer of your refrigerator to make the landscape. You can use asparagus, chives or spring onions as stems, coriander, parsley or other herbs as leaves and tomatoes, bell peppers or thinly sliced red onions as flowers. Just use your imagination and have fun!
TOTAL TIME- 2 hours
ACTIVE TIME- 1 hour
Yields – 12x16" tray
INGREDIENTS
Dough
- 5 cups plain flour
- 1 ¾ cups lukewarm water
- 1 tsp salt
- 2 ½ tsp instant dried yeast
- ¾ cup extra virgin olive oil, divided in half
- Coarse sea salt flakes for sprinkling
Breadscape Vegetable Options
- Spring onions/ chives/ asparagus spears
- Red and orange cherry tomatoes, halved
- Red onion, thinly sliced
- Mini capsicums, sliced
- Coriander/ parsley
INSTRUCTIONS
- Line a large, deepish 12x16inch tray with parchment.
- Dissolve the salt in warm water.
- In the bowl of your stand mixer, mix the salt water with the flour and add the yeast. Knead with a dough hook for 5 minutes. It will be a very wet and tacky dough.
- Pour half of the olive oil onto the base of the prepared tray and spread to the sides with a brush. Pour the bread dough over the oil in the tray and spread to the sides with a spatula.
- Brush with remaining oil. Cover with plastic wrap. Allow to rise in a warm area for one hour until it has doubled.
- Prepare the vegetables if you are making a landscape pattern.
- Once the dough has doubled, punch it down spreading your fingers out and make finger holes all the way through the dough.
- Make your landscape art with the vegetables (if you plan on doing so) and sprinkle the top of the focaccia with some coarse sea salt.
- Bake the dough for about 25-30 minutes. Remove from the oven and let it cool before cutting and serving.
