Craft this photo-worthy, Instagram-favorite recipe from homemade! via the Bob’s Red Mill website. A mix of bread and whole wheat flours adds a chewy nuttiness to this focaccia, and the array of spring vegetables on top turn this into a showstopper. We then took it a step further with inspiration from Northwoods Folk and couldn’t resist turning it into a colorful veggie rainbow for St. Patrick’s day! We’re just waiting for a leprechaun to show up, and let’s face it, a pot of gold wouldn’t be so bad either…
What You’ll Need:
- 2 ½ tsp. active dry yeast
- ½ tsp. honey
- 2 ¼ cups warm water
- 3 tbsp. extra virgin olive oil + more for greasing the bowl, pan, and drizzling on top
- 3 cups whole wheat flour
- 2 ½ cups artisan bread flour
- 1 ½ tsp. kosher salt + more for the top
- 1 tbsp. Italian seasoning
- 2 tsp. garlic powder
Topping:
- 1 medium tomato, cut into 1/2 inch
- wedges, seeds removed
- a few thin slices of orange, yellow, and green peppers
- purple sweet potato, peeled and cut into strips
- red onion, cut into 1/2 inch wedges
- green onions and Italian parsley
- fresh mozzarella, we used pearls for extra texture
Instructions:
- In a large mixing bowl or the bowl of a stand mixer stir together the yeast, honey, water and 3 tablespoons of olive oil, until the yeast and honey are fully mixed in. Let sit 5 minutes. Add in the flours, followed by the salt and using your hand, wooden spoon or the paddle attachment beat until just combined. Allow the dough to rest for 5 minutes.
- Knead the dough by hand on the counter or with the dough hook attachment on the stand mixer for 5–10 minutes, adding additional bread flour as needed, until it is smooth and springs back to the touch. The dough should be tacky but not sticky. Shape the dough into a ball.
- Lightly oil the bowl and place the dough in, flipping to coat with oil all the way around. Cover and place in warm, draft-free place to proof for 1–1 ½ hours, until about doubled in size.
- Gently fold the dough into itself two times and allow it to rest while you prepare the pan. Pour a generous amount of olive oil into an 18 x 13-inch rimmed baking sheet, we also lined ours with parchment paper. Shape the dough into the pan and use your fingers to carefully stretch the dough until fills the pan. If it keeps springing back, pause for 5 minutes and try again. You may have to pause several times and stretch to get it to fill the pan.
- Drizzle olive oil on top and spread it out with your hand. Dimple the dough by pressing the tips and pads of your fingers down, almost touching the pan. Sprinkle with garlic powder, Italian seasoning, and salt.
- Arrange the prepared vegetables on top in your desired design. Drizzle with a little more olive oil and give a final sprinkling of salt. Set aside and allow to proof for another 30 to 45 minutes, until the focaccia is bubbly.
- Preheat the oven to 425°F with a rack positioned in the center. If you have one, place a baking stone or steel on the bottom rack.
- Bake the focaccia on the middle rack for 30–40 minutes, until it is golden brown and crispy around the edges. Transfer to a cooling rack. Serve warm or at room temperature.
