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Easy Focaccia Tapestry Vegan Bread Recipe
Easy Focaccia Tapestry Vegan Bread Recipe
Preparation
Prep Time
Cook Time
1.30 hr
Total Time
Ingredients
1 Tbsp sugar
1½ Tbsp active yeast
Mix:
2 ½ cups Refined Flour
1 cup Whole Wheat Flour
1 Tbsp Salt
1 Tbsp mixed herbs - optional
Vegetables for the art (Customizable):
Onions, tomatoes, carrots, olives, zucchini, small spinach leaves
Method:
-Add ½ cup warm water to 1 Tbsp sugar and 1 ½ Tbsp active yeast Mix and allow to bubble and froth for 10 mins . In the meanwhile you can prepare the mix.
-When yeast is frothy add to flour with 2 Tbsp oil. Add enough warm water to the mix to make a soft dough.
-Cover and let rest for 15 min.s
-Knead the dough on a floured surface till smooth and pliable adding more flour if it’s too sticky Roll out into desired shape - rectangle, square, oval, circle etc and place on a floured baking tray. Tap the sides of the dough with the flat side of a broad knife or spatula to give your focaccia a uniform shape and edges. Arrange an assortment of sliced/ cut veggies, seeds, nuts, leaves, herbs, etc to create your own unique masterpiece. Here I’ve used onions, tomatoes, carrots, olives, zucchini peel (sliced fine) for making the stems of the decorative, and leaves of a variety of spinach - Manathakkai Keerai ( Solanum Nigrum).
-Once you’re satisfied with your design, lightly press onto the dough and brush with oil .
-Allow to rise in a slightly warm oven - 60F for 30-45 mins.
-Bake on a lower shelf for 20 mins at 180F and then change to the upper shelf for the last 5 mins.
-Serve with Italian seasoning mix and loads of olive oil, t’s gorgeous as is or with pasta, bakes, veggies, dips & spreads.
Pro Tips:
-Plan ahead and do a rough sketch on paper to decide positioning and spacing so you don’t make too many changes on the dough.
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