Focaccia garden

Serves: 10

Prep time: 2 hours

Cook time: 20 minutes


1 1/3 warm water (110 degrees)

2 teaspoons of sugar

1 package of active dry yeast

4 cups all purpose flour

1/4 cup extra virgin olive oil plus extra for drizzling

2 teaspoons of salt plus more to taste

Thyme to taste

Vegetables are up to you, we used:

2 bell peppers

6 cherry tomatos

3 stocks of Asparagus

How to:

Start by proofing your yeast (Proofing is the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugar) which basically activates the yeast.) add the warm water and sugar to a mixer, give that a quick mix then add the yeast on top, mix on a low setting until its all mixed together then let sit for 5 minutes or until foamy. Then slowly add in the flour, oil, and salt, mix that until it’s all thoroughly combined. Shape the dough into a ball, then add it to a greased bowl, and let it rise for 45-60 minutes or until it has doubled in size. Preheat the oven to 450 degrees, once the dough has risen, transfer it to a baking sheet and form it into a square, then poke holes into the dough. Sprinkle thyme and olive oil all over the dough, then assemble the veggies as you please. I made mine look like a floral garden, check the photo for inspiration! Afterwards rub in olive oil to any empty spots of the dough, and bake for 20 minutes or until golden! Serve and enjoy!

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