Gardenscape focaccia is a hit and here’s how to make this beautiful focaccia yourself
We instantly fell in love with the painting-like loaves from Vineyard Baker. Focaccias as works of art, with paper-thin slices of vegetables and edible flowers. We didn’t dare attempt it ourselves, but with this recipe, we—and you—can make what’s known as ‘gardenscape focaccia’.
It’s been going on for a while now: gardenscape focaccia. Besides being delicious, focaccia is of course also a very Instaworthy affair, such as an Italian focaccia topped with asparagus stalks, onion and tomato flower bulbs as petals. Go all out and create your own masterpiece! Great for Easter or a summer picnic.
How to make gardenscape focaccia
Step 1
Mix the baking mix with 300 ml lukewarm water and knead into a smooth, elastic dough. Add 50 ml of the olive oil and knead until it has been fully incorporated into the dough. Shape into a smooth ball. Drizzle the inside of a large bowl with a little extra olive oil and place the dough in it. Cover with a tea towel or plastic wrap and let rise in a warm place for 1 hour.
Step 2
Press the dough down with your fists and fold it over twice in the bowl. Cover again with a tea towel or plastic wrap and let rise in a warm place for 1 hour. Repeat this step twice more, adding more olive oil if necessary so the dough doesn’t stick too much to the bowl.
Step 3
If all is well, the dough will have risen considerably by now and you’ll see air bubbles. Not the case? Repeat the folding and rising process once more. Has the dough risen nicely and can you see air bubbles? Then grease a large baking tray with raised edges with olive oil. Carefully place the dough in the tray, damaging as few air bubbles as possible.
Step 4
Gently press your fingertips into the dough so it moves towards the corners of the baking tray. The bottom doesn’t have to be completely covered. Cover the baking tray with a tea towel or a piece of plastic wrap drizzled with olive oil. Let rise in a warm place for 10 minutes.
Step 5
Also prepare the remaining ingredients: peel the red onion and cut it into thin slices. Halve the green asparagus lengthwise, cut the tomatoes into halves or quarters, and cut the sun-dried tomatoes into strips. Strip the herbs from the stems and tear the olives into pieces. First, briefly blanch all the vegetables and herbs. Blanch the vegetables for 50 seconds and the herbs for 10 seconds, then coat them with a little oil.
Step 6
Distribute the vegetables and flavorings over the dough to create a beautiful work of art. Press the ingredients firmly into the dough so they stay in place. Sprinkle with the herbs. Cover one final time with a tea towel or plastic wrap drizzled with oil and let rise for 20 minutes in a warm place. Meanwhile, preheat the oven to 240 degrees, or lower if 240 is not possible.
Step 7
Drizzle the focaccia with the remaining 50 ml of olive oil and slide the baking tray into the oven. Lower the oven temperature to 200 degrees and bake for 20–25 minutes until golden brown and cooked through. Keep a close eye on the bread: the ingredients can burn. If you think that’s about to happen, lower the oven temperature by 10 to 20 degrees or cover the focaccia with aluminum foil.
Step 8
Check whether the dough is cooked by tapping it: if it sounds slightly hollow, it’s done. If necessary, bake it longer in the oven or let it cool slightly in the tray. Serve the focaccia warm or at room temperature.
Also read:
- The first focacceria in Amsterdam is a hit at home and abroad
- Recipe: Focaccia with olive oil and sage
- Recipe: Focaccia with rosemary and caramelized onion
Image and recipe: Aldi
