Decorated Focaccia Bread Recipes

Steps:

• Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
• Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
• Oil an 11x17-inch baking sheet.
• Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
• Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
• Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

Steps:

• Combine 2 cups warm water with the honey and yeast in a stand mixer fitted with the paddle attachment. Stir on very low speed until the yeast is dissolved. Increase the speed to low and let run until the yeast is bubbly. If the yeast is not foamy, it is not active and must be replaced. Turn off the mixer and allow the yeast mixture to sit for 2 minutes.
• Add 1/2 cup oil and a couple large spoonfuls of the flour to the bowl. Mix on very low speed. Increase the speed to low and add the remaining flour, a couple of spoonfuls at a time. Continue to beat on low speed for 2 minutes. Scrape down the sides of the bowl. Increase the speed to medium-low and beat for another 3 minutes. Scrape down the sides of the bowl. Add the salt and remaining 2 tablespoons warm water and mix for 1 more minute.
• Grease a large bowl with olive oil, just to coat. Add the dough to the bowl, then cover the bowl with a damp cloth or plastic wrap and allow to proof in a warm area until the dough is twice its size, 60 to 90 minutes.
• Drizzle the remaining 1/4 cup olive oil onto a parchment paper-lined half-sheet pan. Transfer the dough to the pan. Stretch the dough into the corners, pressing down with your fingers to make dimples that don't pierce all the way through. Flip the dough over a couple of times to ensure an even coating of oil. Allow the dough to sit for 90 minutes for a second proof.
• Preheat the oven to 450 degrees F.
• Press your fingers into the dough once more to form dimples, then brush the focaccia with the melted butter. Arrange the vegetables and herbs to create a picture or pattern of your choice, from a garden to a sun-even a house. You can use the herbs as stems and the olives, tomatoes, peppers, onions and capers to form flowers. Lightly press the vegetables into the dough, being careful to not collapse the air. Sprinkle the top with a generous amount of sea salt. Bake for 20 minutes, then reduce the heat to 400 degrees F and continue to bake until the focaccia is golden, about 10 minutes longer.
• Allow to cool in the pan for 30 minutes before serving.

Steps:

• Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
• In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
• Add the yeast mix and vegetable oil to the dry ingredients and combine.
• When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
• Cover with damp cloth and let rise in warm place 25 minutes.
• Preheat oven to 425 degrees.
• Punch dough down, place on greased baking sheet.
• Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
• Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
• Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
• Bake for 13-15 minutes until golden brown.

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.