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Garden Focaccia



  • 1 1/3 cups warm water
  • 2 teaspoons sugar
  • 1 package (.25 ounce) active-dry yeast
  • 3 1/2 cups all purpose flour
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 teaspoons flakey sea salt, plus more for sprinkling
  • fresh herbs and vegetables*
  • *I explored the farmers market and grocery store for items I thought fit my floral theme. Long stems of asparagus, and blooms made of tomatoes and onions along with some broccolini to fill the empty space.


  1. Combine warm water and sugar in the bowl of a stand mixer with the dough attachment. Add yeast to water and let sit for 5-10 minute until the yeast is foamy.focaccia proofing : rachael
  2. Set the mixer to low speed, and slowly add olive oil,salt, and flour. Once all of the ingredients have been combined, increase speed to medium-low, and continue mixing the dough for 5 minutes.  Add additional flour ¼ cup at a time if needed until it releases from the mixing bowl.
  3. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl with olive oil, then place the dough ball back in the bowl and cover it with a damp towel.  Let it rise in a warm spot for 45-60 minutes, or until doubled in size.
  4.  Once doubled, turn the dough onto a floured piece of parchment, and roll it out until the dough is about 1/2-inch thick. Using the parchment, transfer the dough to a baking sheet. Then, cover the dough again with the damp towel, and store in the fridge overnight (or up to 24 hours).**
  5. When you are ready to bake, remove your dough from the fridge and let it rest on the counter while prepping your veggies and preheating your oven to 400°F.
  6.  Use your fingers to poke deep dents all over the surface of the dough.  Drizzle a tablespoon or two of olive oil evenly over the top of the dough.focaccia veggies prepped : rachael
  7. Decorate your dough with veggies and herbs by gently pressing the pieces into the dough. Be creative! Use a variety of colors, shapes, and flavors. Halve any vegetables that may be too thick (like asparagus or tomatoes) and try to give each bite its own unique flavor! Once you are satisfied, brush your design with olive oil and sprinkle with a flakey sea salt. 
  8. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
  9. Slice, and serve with olive oil, burrata, or use as sandwich bread to elevate your picnics!
focaccia final : rachael
****I prefer to break up the bread making process into two days so I can have fresh bread in the mornings. Some breads also benefit from a longer, slower proof but I couldn't tell a difference when I tested out this specific recipe.

If you would like to make the bread in a single day: after rolling your dough out in step 4, cover the dough with a damp towel and leave out to rise for 20 minutes. Then continue on to step 6 as normal.
Prep Time

2-24 Hour(s)

Cooking Time

20 Minutes

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