How to Make a Focaccia Bouquet
Make this focaccia bouquet for Mother’s Day!
Thanks to my brilliant friend Jess who spent half the day in the kitchen with me…teaching me focaccia, challah, and understanding yeast; I can now share with you!
Don’t shy away from yeast. Yeast is alive in the packets and just takes warm water and something for the yeast to eat (like sugar or honey) to wake up. You will know in 5-10 minutes if your yeast is going to work because it will make a foam in the center.
Add flour slowly and keep it in your mixer for 10 minutes. Every once in a while peel it down like you would stop the laundry when your towels get bunched up.
Directions:
(We use the New York Times focaccia recipe)
3 1/4 cup all-purpose flour
1/2 teaspoon dry active yeast
1 3/4 cup warm water
1 tablespoon kosher salt
4 tablespoons extra virgin olive oil (more for greasing)
Keep the yeast in a bowl covered with plastic wrap for an hour.
While the sourdough is rising, cut and wash veggie
Ingredients:
Red, orange, and yellow peppers
Cherry tomatoes
Rosemary
Marinated Artichokes
Basil
Red potatoes
Green olives
Kale
Asparagus
But truly, this is your canvas. Use whatever you think!
Toss is EVOO and roast the peppers, potatoes, and asparagus in the oven at 400 for 25 minutes I threw our tomatoes in the air fryer at 400 for 10 min
Pour in EVOO Proof for 30
We used a serving spoon to shape the focaccia like a bouquet and put it in the oven for 20 min on 400
Remove while undercooked and add veggies.
We rolled the thin slices of peppers like roses.
Add back to the oven for another 20 and serve.
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