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1 year ago

In this relaxing video, Julianne shares a recipe for beautiful focaccia bread, made with garden-fresh vegetables.

Full recipe and links below 👇

4 teaspoons instant yeast
2 1/4 cup warm water
5 1/2 cups all-purpose flour plus more for dusting
2 teaspoons salt
1 small yellow onion
1 small red onion
Cherry tomatoes to taste
A sprig of oregano
1/2 cup olive oil
Salt and pepper to taste

Dissolve yeast in 1/4 cup warm water and let sit for 5 minutes or until it begins to bubble. Put the flour and salt in the food processor bowl.

Stir together the active yeast and two cups warm water. With the processor running continuously, blend the flour and salt briefly then pour in all of the liquid through the feed tube and process for about 30 seconds.

Turn out the dough onto a lightly floured surface. Need by hand for 1 minute, using as little flour as possible. Grease a large mixing bowl and put dough in bowl. Cover the bowl with a towel, or plastic wrap, and let rise for 1 hour or until doubled in size.

While dough is rising prepare onions and tomatoes.

Grease baking dish with olive oil. Preheat oven to 425° f. Turn out risen dough into baking dish. Deflate the dough and stretch it to fill the pan. Arrange onions, tomatoes, and oregano over the dough. Drizzle remaining olive oil over the dough and sprinkle with salt and pepper. Bake focaccia for 20 minutes. Rotate pan and bake for another 15 minutes or until golden brown. Let cool for 15 minutes before cutting and serving. Enjoy!

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Music: Tracks recorded by Levi Montgomery

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