Hey there! So, there’s this thing I make every Easter called ‘Easter Garden Focaccia’ and let me tell you, it’s become a bit of a tradition in my house (mostly because it’s just so much fun to make). The first time I tried it, I was inspired by a picture I saw online, and ever since then, I can’t resist turning my kitchen into a little art studio every spring. I mean, who doesn’t love playing with food and pretending to be a bread Picasso?
Why You’ll Love This
I whip up this focaccia whenever I feel like I need a splash of color in my life. My family goes crazy for this because it’s not just a feast for the eyes but also incredibly tasty. The dough is soft, the veggies are vibrant, and every bite is a little slice of springtime. (And let’s be honest, Mom loves it because it looks like I spent hours slaving in the kitchen when really, it’s quite simple!)
Ingredients
- 400g bread flour (sometimes I mix in a bit of whole wheat for a nuttier flavor)
- 250ml warm water
- 1 packet active dry yeast (or a spoonful if you’re like me and measure by eye)
- 1 teaspoon sugar (just to wake up the yeast)
- 1 teaspoon salt
- 2 tablespoons olive oil (use the good stuff if you can – it makes a difference)
- A handful of cherry tomatoes, halved
- Various veggies for decoration: bell peppers, olives, red onion (whatever you’ve got in the fridge!)
- Fresh rosemary sprigs (or dried if that’s what you have)
Optional: a few edible flowers if you’re feeling fancy.
How to Make It
- Start by mixing the warm water, yeast, and sugar in a bowl. Let it sit until it gets all bubbly. That’s how you know the yeast is having a party and ready to work its magic.
- Add the flour, salt, and olive oil to form a dough. Knead it until it’s smooth (think of it as a mini workout!) – about 10 minutes should do.
- Place the dough in an oiled bowl, cover with a cloth, and let it rise in a warm spot until it doubles in size. This is my sneaky snack break time.
- Once risen, gently punch out the air (very satisfying), then spread the dough onto a baking tray lined with parchment paper.
- Now for the fun part – decorating! Arrange your veggies and herbs like you’re creating a garden scene. Don’t worry if it looks strange now; it always comes together in the oven.
- Preheat your oven to 220°C (or about 425°F) and bake for 20-25 minutes until golden and fragrant. Beware: your house will smell amazing.
Notes
I’ve learned that using parchment paper makes cleanup a breeze, but you can oil the tray directly too. Also, a bit of flaky sea salt sprinkled on top before baking elevates the flavor!
Variations
I’ve tried adding cheese to the dough once, but it made it a bit too heavy for my taste. You could try zucchini or asparagus for a green garden theme – they work great!
If You’re Missing Some Gear
If you don’t have a rolling pin, a wine bottle works just as well (and doubles as a pre-dinner drink aid!).
Keeping It Fresh
Store any leftovers in the fridge for up to two days – though honestly, in my house it never lasts more than a day!
Serve It Up
I like to serve this with a simple salad and maybe a glass of crisp white wine. It’s perfect for a spring brunch or picnic.
Pro Tips
I once rushed the rising process and regretted it because the dough turned out flat. Patience is a virtue here. Also, don’t skimp on the olive oil – it’s what makes the crust so irresistible!
FAQ
Can I use regular flour? Yes, you can, but bread flour gives a chewier texture.
What if I don’t have fresh yeast? No worries! Instant yeast works well too, just skip the proofing stage.
Is it okay to freeze? Absolutely! Just wrap it tightly and it’ll keep for about a month.