According to the New York Times (see article below), we unknowingly engaged in a very *on trend* pandemic activity in the course of making this video: We baked and decorated an Italian focaccia. 👨🏻🍳👩🏾🍳
We baked this focaccia as a gift for our Dutch friend’s birthday (and no-contact delivered it to his doorstep, we assure you). Naturally, our design was inspired by a certain Dutch painter with a missing ear, as well as Terri Culletto, the originator of the focaccia-decorating fad.
Recipe adapted from Food Wishes
INGREDIENTS
1 package (.25 oz) active dry yeast
1 cup warm water (105 F.)
2 tbsp extra virgin olive oil
3/4 tsp salt
1/4 cup semolina flour
2 3/4 cups *bread flour (don’t mix in all the flour in this step; reserve about 1/4 cup for the kneading)
Assorted herbs and vegetables for decorating. We used olives, bell peppers, red onions, and fresh herbs (chives, parsley, rosemary, oregano).
NOTES
*As with all dough recipes, you may need a little less or little more flour. The total weight I added was about 12 oz.
*This will work with just all-purpose flour, but I prefer the bread flour and semolina.
METHOD
1. Mix in bowl until a sticky dough forms, then knead with reserved flour and 2 additional tablespoons of olive oil, for about 7-8 minutes, until you have a smooth, elastic, but slightly sticky dough.
2. Let rise until doubled, flatten on oiled pan and drizzle with olive oil.
3. Let rise 45 minutes or until doubled, brush lightly with olive oil, and decorate to your heart’s desire. Sprinkle lightly with coarse salt.
4. Bake at 475 degrees F. for 14-15 minutes. Finish with a drizzle of olive oil.
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New York Times article