Are you up for a Focaccia Bread Art challenge? It’s time to be creative with your bread and design a pattern on your focaccia. The extra vegetables add an extra tastiness to the bread not to say it also very stunning and elegant with it own style!
Getting a little bored with making plain bread or simply want something fun to play with while baking? It’s time to make an art bread of any kind! The first art bakery I did was on a puff pastry. Check out Mozzarella Flower Tart to find out more!
I have been baking using my sourdough starter pretty much the whole week this week, not until I realised this sourdough focaccia bread art is my last presentation before I pay tribute to my scarified sourdough starter! Long story short, I left them in the preheated oven. 🙄 This mean no fun stretching, folding and coiling for a fortnight!!!!
However, the good news is I still get to show you this beautiful focaccia that turned out beautifully with wonderful smell from my oven, avoiding eye contact with the sad burned starter sitting at my bench top.
This fun and flavourful sourdough focaccia bread is the best way to kill your time while staying at home! It let you experience making your own sourdough starter, go through the natural fermentation process and utilise your creativity to design your own signature bread.
The original focaccia recipe was adapted from THEPERFECTLOAF.
LET’S LOOK AT WHAT YOU NEED TO MAKE THIS FOCACCIA BREAD ART!
- All purpose flour
- Bread flour
- Extra virgin olive oil
- Sourdough starter (100% hydration)
You can use any toppings as you like but here’s my toppings for my foccacia bread.
- Spring onion
- Purple Onion
- Cherry Tomato
- Mint leaves
- Basil + extra dry basil
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤. I love seeing your creations!
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This beautiful focaccia bread is perfect for brunch, lunch or dinner! You can pair it with soup, salad, use it for sandwich or even enjoy it by it own! Can’t wait to create your own focaccia? Let’s get started!
fOCACCIA BREAD ART
|COOKING TIME: 35 MINUTES||serve: 18 SLICES|
– 425g all-purpose flour
– 180g bread flour, malted
– 15g extra virgin olive oil
– 460g water
– 10g salt
– 115g active sourdough starter*
|* if you don’t have an active starter, use your unfed sourdough starter with the same amount plus 1 tsp of yeast to help with the rise|
|– In a mixer, add flour, 410g water and salt. Beat on high speed until it form a dough and becomes smooth and elastic, about 5 minutes.|
– Add the remaining 50g water into the mixture, turn on low speed to slowly incorporate it. It should be very loose and wet but not soapy and fall apart. Continue mixing until the dough forms a cohesive mass. (I’m using hand folding at this step until the dough comes together, like below picture)
– Add extra virgin olive oil in the mixture, hand mix until oil if fully absorbed and the dough come back together, 3-5 minutes.
– Transfer the dough to a bowl and cover up with plastic wrap for bulk fermentation.
– Give the dough 4 sets of stretch and folds, starting 30 minutes after mixing, and a set every 30 minutes thereafter. The dough should risen during this period with bubbles shown as per below picture. Pic 1: 1st hour, pic 2: last hour
– Transfer the dough to a well oiled rectangle pan, every 30 minutes for the remaining 2 hours of bulk fermentation gently stretch the dough, with wet hands, toward the corners of the rectangular container. Each stretch, the dough will relax a bit and eventually filled the container.
– Let it rest and covered for another 1-2 hours until the dough has risen and very gassy. Test by using your wet finger, if it is extremely soft, it is ready to go.
– Preheat oven to 220C, dimple the unadorned dough with wet fingers. Make sure the dimples are evenly spaced and go all the way down to the bottom of the pan. Then, drizzle on 1-2 tablespoons of your extra virgin olive oil.
– Cut the vegetables and decorate them by placing the vegetables on top of the dough. Sprinkle with herbs and coarse sea salt as desired.
– Bake it for 30 minuted in your preheated oven until you get the desired colour on the surface. Rotate your pan half way if desired.
– Transfer to a cooling rack to cool down slightly before slice and serve. Enjoy!