From hulldailymail.co.uk
Intricately decorated focaccias are popular at parties, special celebrations and during the festive season, especially as an excellent partner to a Christmas cheeseboard
Baking bread is not just a life-skill but also an art form that delights and soothes. I always feel at peace when making bread, because I find the creation process therapeutic.
One of the easiest breads to make is the humble focaccia. The spongy, dimpled base may appear to be glamorous, and it is, but it is also very simple to make.
How do you take a perfectly gorgeous bread like focaccia and make it even more beautiful? I wasn't sure if this was possible, but when I discovered focaccia art, I knew I had to try it.
Focaccia art is simply bread embellished with edible decorations in the form of herbs and vegetables. The great thing about focaccia art, just like any art really, is that you can get creative and there's no wrong way to do it.
It doesn't matter whether you possess Monet or matchstick men level art skills. The focaccia base is your blank canvas and you can get as flamboyant as you like.
I used my regular focaccia recipe and went to town with the toppings. Try to add a few colourful ingredients that will make the colours on the bread pop.
Recipe for festive focaccia
Ingredients
500g strong bread flour
1 sachet instant yeast (7g)
1 tspn salt
8 tbsp olive oil (more to grease tin and drizzle over baked bread)
Toppings I used were Padrón peppers, mini peppers, red and yellow cherry tomatoes, chives and sage leaves, but you can use scattered rosemary sprigs if you want to keep it classic.
Method
1. Add flour, yeast and salt to a free-standing mixer bowl fitted with a dough hook attachment.
2. Start the mixer, add 5 tbsp oil and gradually pour in 375ml tepid water.
3. Knead in the mixer for around 5 minutes till dough is soft and pliable.
4. Place in a lightly oiled bowl, cover and prove until doubled in size, which should take around 1 hour.
5. Place dough into a greased tin, stretch out to make a rough rectangle shape, and cover for a final proofing session for around 45 minutes.
6. Whilst the dough is getting its final rest, prep your toppings. I used tomato peel for flowers, chives for branches and sage for foliage.
7. Create a dimple effect by pressing your fingers around the dough (this is my favourite part, which is why I've included me poking bread in the video too!. Press toppings into the dough and sprinkle over salt. Using a pastry brush, gently cover the vegetables with the remaining olive oil, which will protect them from burning.
8. Bake at 200°C for 15-20 minutes when the dough is spongy to the touch. Slice in generous squares and serve warm as part of a grazing board.
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