Yes, it’s a thing!
Lately I have noticed a growing trend on social media and I have succumbed in a BIG way…
Aka ‘anxiety-baking’ is a trend I am completely onboard with and I am procrastibaking like I am a woman starved – literally.
First it was banana bread, then chocolate fudge slice, sourdough bread was popular for a while as well as Japanese pancake and whipped dalgona coffee and now I have seen a couple of posts for ‘Focaccia Gardens’ during the quarantine period.
And I am up for the gardening challenge!
Believe me when I say I have NO greenthumb whatsoever. I can kill a succulent & a cactus by simply staring at them too long… But today we are creating a therapeutic edible bouquet with whatever is leftover in the vege-crisper.
We decided to put in our version of ‘Nonna’s No-fail Focaccia Bread’ as this is her tried and true recipe.
Nonna’s focaccia is soft in the centre with a crispy crust and a somewhat crunchy base. Make sure to add oil to your pan prior to baking and drizzle the dough liberally with olive oil. Also sprinkle with salt flakes before baking.
Nonna also likes to add anchovies, fresh rosemary, parmesan and a ‘crap-load’ of garlic into the dough for a burst of traditional savoury flavour. (Today we omitted the anchovies, parmesan and garlic).
She makes all her pizza doughs in this way.
It soothes my artistic soul
It’s ridiculously easy and yummy, and you can be as creative as you like which tends to appease the expressive part of me that is craving some artistic outlet.
See some more examples here. Good luck with your Focaccia Gardens, tag us on insta @threeonawire to show us yours!
PS: Yes Jo, I am challenging YOU!
- 1 pkt dry yeast
- 1 cup warm water
- 6 tbsp extra virgin olive oil
- 3/4 tsp salt
- 1/4 cup semolina
- 2 + 3/4 cups bread or bread/pastry flour (this has more protein than normal plain flour)
- 1 tbsp extra extra virgin olive oil for pan
- 3 tbsp extra virgin olive oil, divided
- 2 tsp fresh rosemary
- 1 tsp flakey salt (I like Maldon)
Ingredients Used To Create Garden Image
- You can literally use any fruit or vegetable eg: asparagus, herbs, onions, tomatoes, capsicums, chillies, mushrooms, anchovies, artichokes, eggplant, olives, nuts, seeds & edible flowers etc…
- Try making a sweet focaccia with berries, nuts & fruit and drizzle with honey.
- We used fresh rosemary, hemp seeds, chives, Spanish onions, radishes, garlic, mini oyster mushrooms, baby tomatoes, mini capsicum, olives, edible flowers.
- In a mixing bowl, whisk yeast with warm water and set aside for 2 mins to activate.
- Whisk in 2 tbsp olive oil, salt, semolina, 2 tsp rosemary until combined thoroughly.
- Using a wooden spoon, mix in 2.5 cups flour, reserving 1/4 cup.
- Turn dough out onto flat floured surface. Drizzle 1 tbsp oil over dough and knead to incorporate- approx. 2 mins.
- Repeat step 4 with another tbsp oil.
- Repeat step 4 again (Yes, this is twice now). If the dough is too sticky add some more flour. Knead again (for a total of approx. 8 mins). Dough should be soft, smooth and elastic.
- Place dough back into bowl and drizzle over one more tbsp olive oil, turn the dough in the bowl to cover entirely with oil.
- Cover bowl with foil and allow to rest 1-1.5 hours in a warm place. Dough should double in size.
- Coat a sheet pan liberally with olive oil.
- Place the dough into the pan and using your fingers, press into the rectangular shape of the pan. Cover with glad wrap and allow to sit for a further 20 mins to relax gluten.
- Spread another tbsp oil out evenly onto the surface of the dough and poke fingers deeply into the dough until surface is covered with dimples.
- Top with vegetables to create your ‘gardenscape’ & brush gently with oil & flakey salt.
- Leave for another approx. 45 mins. (If you were making this as pizza dough, you could omit this step).
- Place into a preheated oven of 235 celcius (475 F) and bake about 15 mins or until dough is lightly golden brown.
- Remove from oven and brush again with olive oil. Serve as required.