Garden Vegetable Focaccia Art

This soft-centered focaccia has a golden, olive-oil-crisped base and a simple garden-style topping of zucchini, tomatoes, and herbs. Arrange the vegetables in loose patterns or scatter them across the surface; the important part is keeping them thin and fairly dry so the dough can rise and bake properly.

Recipe at a glance

• Yield: 8 servings
• Prep time: 25 minutes, plus rising time
• Rise time: 1 hour 45 minutes to 2 hours 30 minutes
• Bake time: 22 to 28 minutes
• Total time: About 2 hours 35 minutes to 3 hours 25 minutes
• Equipment: 9-by-13-inch metal baking pan

Ingredients

• 4 cups (500 g) bread flour or all-purpose flour, plus a little for handling
• 2 teaspoons instant yeast
• 1 ½ teaspoons fine salt
• 1 ⅔ cups (395 ml) warm water, about 100°F
• 3 tablespoons olive oil for the dough, plus 2 tablespoons for the pan and topping
• 1 small zucchini, cut into very thin rounds or half-moons
• ½ cup small cherry tomatoes, halved, or 1 small firm tomato cut into thin pieces
• 1 tablespoon fresh rosemary or thyme leaves, or a few small basil leaves for after baking
• Flaky salt, for finishing

Instructions

1. Mix the dough. In a large bowl, whisk together the flour, instant yeast, and fine salt. Add the warm water and 3 tablespoons olive oil. Stir until no dry flour remains; the dough will be sticky and shaggy. Cover the bowl and let the dough rise at room temperature until noticeably puffy, about 60 to 90 minutes.
2. Oil the pan and ease in the dough. Pour 1 tablespoon olive oil into a 9-by-13-inch metal pan and spread it over the base and corners. Scrape the dough into the pan. With lightly oiled hands, gently stretch it toward the edges. If it springs back, leave it alone for 10 minutes, then ease it farther across the pan without tearing it.
3. Let the dough rise again. Cover the pan loosely and let the dough rise for 45 to 60 minutes, until soft, airy, and puffy. Near the end of the rise, heat the oven to 425°F.
4. Prepare the vegetables. Pat the zucchini and tomato pieces dry with a clean towel. This helps limit excess moisture on the bread. Keep the slices thin so they soften during baking. For another color or flavor, use a few strips of bell pepper or very thinly sliced red onion instead of some of the zucchini.
5. Dimple and decorate. Drizzle the remaining 1 tablespoon olive oil over the dough. Press your oiled fingertips gently into the surface to make shallow dimples, taking care not to deflate the dough. Arrange the vegetables and rosemary or thyme on top, pressing each piece just enough to help it stay in place. Keep the toppings mostly on the surface rather than burying them in the dough. King Arthur Baking’s garden focaccia tips also emphasize arranging toppings on the dough before baking.
6. Bake until golden. Sprinkle lightly with flaky salt. Bake for 22 to 28 minutes, rotating the pan once if your oven browns unevenly. The focaccia is ready when the dough is set and golden, with deeper brown color around the edges and on the underside. If the center still looks pale or doughy, give it a few more minutes.
7. Cool and finish. Let the focaccia rest in the pan for about 5 minutes, then loosen the edges and transfer it to a rack or board. Add basil leaves, if using, after baking. Cool for at least 10 minutes before slicing so the crumb can settle.

Tips, serving ideas, and storage

For a decorative finish, group zucchini and tomato pieces in small clusters or arrange them in simple bands. Avoid piling vegetables several layers deep; a lighter arrangement leaves more dough exposed to brown. If the dough is difficult to stretch, a short rest is more helpful than pulling it forcefully.

Serve warm or at room temperature with soup, a green salad, or sliced cheese. Cut it into small squares for a snack board, or serve larger pieces alongside eggs or roasted vegetables. For a milder topping, swap the rosemary or thyme for a few basil leaves added after baking. Thin bell pepper strips and red onion are useful vegetable alternatives; pat them dry and keep the pieces modest in size.

Once completely cool, store leftover focaccia in an airtight container at room temperature for up to 2 days. Rewarm pieces in a 350°F oven for about 5 to 8 minutes to refresh the crust. For longer storage, wrap individual portions and freeze for up to 2 months; thaw at room temperature, then warm in the oven. Avoid sealing the bread while it is still warm, since trapped steam can soften the crust.

Sources

• King Arthur Baking: Garden Focaccia Tips