Baking is an art. Don’t you agree? As a baker, we make cakes and pastries that are not only an excitement to the taste buds, but also appealing to the eyes. In recent years, I have come across bakers who transform cakes into painting canvas, on which they painted beautiful scenery, some with abstract brush strokes and brilliant paintings using buttercreams. Apart from cakes, some bakers “paint” on toast and bread as well. Those impressionism-inspired cakes and breads are indeed incredible. These bunch of artistic and creative bakers are certainly the Monet, Renoir, and Van Gogh of the baking industry.
For me, I have to confess that I am not as talented and artistic as those artist-bakers. However, inspired their creativity, I was eager to transform focaccia bread into a canvas. Hence, a gardenscape focaccia bread was born. 🙂 As suggested by its name “gardenscape“, I arranged toppings such as cherry tomatoes, onions, olives, and herbs, in such a way that it resembled a beautiful garden in spring with blooming flowers and colorful petals. Fortunately, the toppings did not brown excessively and still retained their vibrant colors, which I was absolutely happy with.
So, let’s get started. And more importantly, ignite the artistic side in you to create a stunning “garden” on your focaccia. In this video, I’ll show you how I decorated mine. Subscribe to my channel for more baking recipes:
Ingredients: (10″ X 12″ baking pan)
(A) Focaccia dough
– Plain flour 190g
- Bread flour 190g
- Salt 8g
- Instant dried yeast 8g
- Honey 15g
- Water 240g
- Olive oil 20g (and more to grease baking pan)
- Fresh rosemary
- cherry tomato
- Sea salt
- Black pepper
- Prepare a baking pan of size 10 inch X 12 inch.
- In a mixing bowl, put in plain flour, bread flour, salt, yeast, honey, water and olive oil. Knead the dough until it is soft and elastic.
- Cover and rest the dough for about an hour or so.
- Meanwhile, cut and slice the toppings, such as cherry tomatoes, olives, and onions, to get shapes and sizes according to your liking.
- Trim rosemary to get sprigs with various lengths.
- Transfer the dough onto a floured working surface. Fold it into a rectangle, and let rest for about 15 – 20 minutes.
- Grease baking pan with olive oil to prevent dough from sticking to the pan after baking.
- Transfer dough onto the baking pan. Pull and stretch the dough to cover the four sides and corners of pan. If the dough shrinks a lot when you try to stretch it, do cover the let the dough rest for 15 minutes before continuing.
- Drizzle the top with olive oil. Using all of your fingers, press straight down to create deep dimples.
- Arrange toppings to create a “gardenscape painting”.
- Let the dough proof for about 90 minutes.
- 20 minutes before baking, preheat oven at 230 degree Celsius.
- Sprinkle with sea salt and black pepper.
- Bake in preheated oven at 230 degree Celsius for 17-20 minutes, until the top is brown and the underside is golden and crisp.
- Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.