Garden Focaccia Recipe

PREP TIME 30 mins

BAKE TIME 20-25 mins

RISING TIME 9-15 hrs

TOTAL TIME 10-16 hrs approx.

INGREDIENTS:

• 1/2 cup active sourdough starter; if you are not a baker like me, try to acquire some from someone who bakes or get some from a store. I got mine from King Arthur Baking. It was really easy to feed and use, instructions can be found here.

• 1 cup water

• 2 teaspoons honey

• 2 1/4 cups all-purpose flour

• 1 teaspoon sea salt

• 1/2 cup olive oil, more for greasing the pan and for putting on top of the dough

• 2 Tbsp pesto

• Seasonal vegetables, fruits and herbs
  

INSTRUCTIONS:

1. Add the starter a large bowl. Stir in the water, honey, and ¼ cup (60 ml) olive oil, mixing to combine.

2. Add the flour and salt to the bowl and mix with a wooden spoon until a soft dough forms.

3. Rest the dough for about 10 minutes before doing a round of stretches and folds. Repeat this twice more, once every 10 minutes, for a total of three rounds.

4. Cover the bowl with a damp tea towel and a large plate. Let it sit out at room temperature overnight, or for about 6-10 hours depending on the outside temperature. It should be doubled in size after this time.

5. Add the second ¼ cup (60 ml) of olive oil to the base of a baking sheet and place the dough onto it.

6. Fold the dough, lifting and pulling one side toward the centre and repeating with each side until the 4 sides have been folded in. Turn over the dough making seam side down.

7. Stretch out the dough to cover the entire sheet, cover and let it rise for the second time for about 3-5 hrs until it doubles in size again.

8. Use your oiled finger tips to gently press into the dough creating dimples all over. Lightly brush with homemade or store-bought pesto.

9. Top the dough with seasonal fruits and/or vegetables. For mine I used Basil (cut in the shape of monstera leaves), chives, dill, thyme, sweet peppers, raw pepita seeds, and pansies to create the scenery.

10. Bake for 20-25 minutes at 425°F, or until the top and sides of the bread are a dark golden color. Remove from the pan as soon as it comes out of the oven to cool on a rack for 10 minutes before cutting and serving.