You must try this fun summer focaccia bread with decorative vegetables and herbs.
2 cups flour- bread flour best but can use all purpose
1 packet quick rise or active dry yeast (2 ¼ tsp)
1 tsp kosher salt or regular salt
1 tsp sugar or honey
1 cup lukewarm water
½ cup olive oil- divided throughout recipe
Various sliced garden vegetables and herbs for decoration.
Add yeast and sugar to water and stir. Set aside. Place flour and salt into a mixing bowl, stir well. Add water, yeast and sugar mixture to the bowl and stir well, scraping sides. Cover with plastic wrap or towel and place in warm area until doubled in size. Grease a ½ sheet baking tray or casserole dish with olive oil. When dough has doubled, turn it onto the baking tray and with oiled hands, spread dough out to corners of pan. Cover and let rise again for about 15 minutes in a warm place. Preheat oven to 400 degrees F. Remove cover and with oiled fingers, poke your fingers across the dough pressing deep to the bottom of the pan. Drizzle more olive oil over the dough. Sprinkle with more salt (I used flaked salt), pepper, and decorate with fresh vegetables and herbs. Bake 400 degrees until browned; around 20 minutes. Less time if you like the bread softer and a bit longer if you like it crispier. Remove from oven and let cool for 10 minutes before cutting. A delicious way to enjoy focaccia bread is dipped into a mixture of olive oil and balsamic vinegar and fresh pepper.