« Back to Recipes
RECIPES
CTVNewsOttawa.ca Published Thursday, April 30, 2020 4:03PM EDT Last Updated Thursday, April 30, 2020 6:24PM EDT
'; htmlCode += '
'; htmlCode += '
'; //htmlCode += ' false'; htmlCode += ' '; htmlCode += ' '; htmlCode += 'NOW PLAYING'; htmlCode += ''; htmlCode += '
'; htmlCode += '
' + clipDesc + '
'; htmlCode += '
'; //htmlCode += '
'; htmlCode += '
Share:
Text:
Home baker and bread maker Crystal Parsons shares a recipe for a focaccia that looks too good to eat.
Perfect for your next dinner party...whenever that might be.
Ingredients
- 4 3/4 Cup All-purpose flour
- 1/2 tsp sugar
- 2 1/2 Cup warm water (approx 95 degrees F)
- 3/4 tsp active dry yeast
- 1 large onion
- 2 Tbsp butter (more if desired)
- 1 Tbsp flaky sea salt or half a Tbsp table salt (with additional sea salt to taste)
- 1/2 cup extra virgin olive oil
- Assorted vegetables and herbs to create your design -- Recommended: fresh parsley, rosemary and thyme, grape tomatoes, mushrooms, onions, green onion stalks and leeks
Directions
- Dissolve sugar in to warm water in small bowl; slowly sprinkle in the yeast and let sit undisturbed 10 minutes to activate the yeast. You'll know it's ready when some of the yeast bubbles up to the surface.
- Put flour in to a large bowl, push some of it back against the sides to form a well; pour yeast in to the well and stir. Once the dough starts to come together, sprinkle a little flour on a counter and knead the dough for 10 minutes. This is a very soft, moist dough so be careful not to add too much extra flour; just enough to prevent sticking
- Place dough in a clean, dry, lightly oiled bowl, cover with plastic wrap and a few towels and light rise 2 hours in a warm, dry location
- Melt butter in skillet and cook diced onion over medium-low temperature approx. 20 minutes until golden brown
- After 2 hours of rising, the dough should be double it's size; punch it back and incorporate the onions and salt in to the dough. Tip: the easiest way is to use a rolling pin to roll the dough in to a flat slab; sprinkle the salt and onions over the surface and roll it up like a jellyroll; knead the dough a few minutes to ensure an even distribution
- Place dough back in to covered bowl and let rise for another hour
- When dough has risen, roll out to fit inside a greased baking sheet (such as a low rimmed cookie pan approx 17 x 13") and brush surface with some of the olive oil
- Tip: Lightly flour the surface and the rolling pin to roll out dough, when it starts to resist, let it "bench rest" for 5 minutes before rolling again until it reaches the size you want
- Clean all vegetables and herbs, removing any inedible stalks or stems; slice leeks and green onions in to long slivers; pour remaining olive oil in to bowl and dip or brush vegetables and herbs thoroughly; remove excess oil
- Arrange the vegetables and herbs in the design of your choice; sprinkle surface with additional salt if desired
- Tip: The dough will move a little as it rises and cooks so really press your herbs and vegetables in and overlap to make sure it looks the way you want
- Cover with greased plastic wrap and let rise once more for 45 minutes
- Preheat oven to 425 degrees; if the dough has dried a little, drizzle up to 2 Tablespoons more oil on top and bake on lower rack of the oven for 30 minutes rotating the pan halfway through to ensure even baking
- Tip: baking on the lower rack will ensure the focaccia is golden brown on the bottom and should prevent the delicate vegetables and herbs from scorching. Since all ovens heat differently, check periodically and adjust temperature accordingly.
- Remove from oven, allow to cool and drizzle with more olive oil if desired; can be served warm or at room temperature
RELATED IMAGES
view larger image
-
Garden of Eatin' Focaccia (Crystal Parsons)
Ottawa Best Baker recipe No.1: Chocolate Peanut Butter Mousse Crunch Cake
Ottawa Best Baker recipe No.2: Chewy Chocolate Coconut Cookies
Ottawa Best Baker recipe No.3: Bread Pudding with Caramel Sauce
Ottawa Best Baker recipe No.4: Garden of Eatin' Focaccia
Ottawa Best Baker recipe No.5: Beer Bread
IN PICTURES: Ottawa's Best Bakers
Related Links
Watch More From CTV News
- false
Mulroney’s casket leaves Ottawa
Air Date: March 20, 2024
falseFirefighters rescue kid from bathtub drain
Air Date: March 20, 2024
falseMetro closing Ottawa distribution centre
Air Date: March 20, 2024
- false
New state-of-the-art data science centre
Air Date: March 20, 2024
falseMeet this year's CHEO Champion
Air Date: March 20, 2024
falseOttawa woman finishes giant Disney puzzle
Air Date: March 20, 2024
Ottawa Top Stories
-
41 employees impacted as Metro to close its Ottawa distribution centre
Ottawa woman completes 40,000-piece Disney puzzle, among the largest in the world
University of Ottawa Heart Institute using AI and data to save lives
-
Former PM Mulroney's funeral cortege leaves Ottawa ahead of state funeral in Montreal
OPP looking for suspect after filling his car with gas 4 times without paying
City anticipates re-opening Chief William Commanda Bridge next week: memo
Editor's Picks
-
Gigantic new aircraft design aims to create the largest plane ever to fly
Photo shows deep inside a melted f*ckushima reactor
Demand soars for solar eclipse glasses in Canada. Are they worth buying?
DON'T MISS
- false
Video out-of-control Ferrari slam into bike rack in U.K.
falseChina launches satellite key for trip to dark side of moon
falseWoman loses hand after passing out while using blow dryer
CTVNews.ca Top Stories
-
Liberal MP Housefather not ruling out crossing the floor to the Conservatives
New Zealand's move to ban disposable e-cigarettes receives support in Canada
PM rebuffs Poilievre's carbon tax non-confidence threat, setting stage for Thursday vote
-
Simon's family says ex-enforcer died by suicide, 'strongly believes' CTE played role
Newfoundland struggling to recruit oncologists despite big signing bonus
Panic mode sets in for Trump as he faces deadline for massive bond