Week two of Bread Club and we’re decorating a warm, herby focaccia.
Focaccia is a flat bread with a crispy top and a soft centre filled with air bubbles. We decorated ours with a spring vibe for an Easter appetizer. The kids had so much fun making veggie flowers.
- 1 1/3 cup warm water
- 2 teaspoons honey
- 2 tbsp active-dry yeast
- 3 1/2 cups all purpose flour
- 1/4 olive oil, plus more for drizzling
- 2 teaspoons coarse salt + extra for sprinkling
- 2 sprigs fresh rosemary
1. In the bowl of a stand mixer, sprinkle yeast over water and add in honey. Let sit for about 5-10 mins until it appears frothy.
2. Knead with a dough hook and gradually add flour, oil, and salt. Knead until the dough pulls away from the sides and comes together.
3. Place the dough ball in a greased bowl and cover with a towel. Place in a warm area and let rise for about an hour.
4. Turn out dough and stretch to a rectangle. Cover with a damp towel and let rise for another hour.
5. Preheat oven to 400°C. Punch dimples into the dough using your fingers. Drizzle the top with olive oil and sprinkle with sea salt and rosemary.
6. Decorate! Use peppers, onions, asparagus, edible petals, you name it! Get creative.
7. Bake for about 20 mins or until the top starts to gently brown. drizzle with more oil if you wish.
If you make one I’d love you to tag me in it on Instagram @thetuesdayhome so I can see your creations!