Jenna Inaba, our Uniform Designer, shows us how to make gourmet-quality, garden focaccia bread. Roll up your sleeves and let's get baking!
- 4 cups all-purpose flour
- 2 ½ teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 cups lukewarm water
- 2 ½ tablespoons olive oil for greasing
- Seasonal vegetables
Make the dough: Mix flour, yeast, and 2 teaspoons of kosher salt. Add the water. Using a spatula, mix ingredients until they form a sticky dough. Rub the surface of the dough with ½ tablespoon of olive oil. Cover the dough with plastic wrap and leave it in the fridge overnight to proof for 12-18 hours.
Drizzle ½ tablespoon of olive oil and massage the dough. Fold the dough about seven times to make sure the oil is mixed. Pour a tablespoon of olive oil to grease the 9 x 13 pan. Then transfer your dough to the pan and let rest for an hour for the second proof.
Cut and prep seasonal vegetables while the dough is resting.
Preheat the oven to 425 degrees. Drizzle a tablespoon of olive oil and massage dough. Using your fingers, press down to make dimples. Sprinkle ½ teaspoon of kosher salt and add your seasonal vegetables.
Bake for 25 minutes or until golden brown. Remove from oven and transfer focaccia to a cooling rack. Cool for 15 minutes before cutting.