Fall Garden Focaccia

Fall Garden Focaccia

Fall Garden Focaccia

My neighbor is a Master Gardener. Kim keeps me aiming higher, both in my vegetable gardening skills AND in baking.  This past rainy day Kim got creative and I have to share what she, and she says other of you over-achiever bakers are doing: creating beautiful still-life on your Focaccia.

Photos provided by Kim Smith

1-2-3- Baking Tips: 

1) Prepare a good focaccia dough – Like Herb Focaccia.  Longer fermentations give the best flavor, so consider making the dough and refrigerating it – 3 hours to over night (you will punch it down in the refrigerator). Shape the dough as directed.  It  may need more proofing (rising) time since it’s cold.

2)  Wash, seed or peel and slice thinly those odd-shaped ripe, small fall red, yellow, orange and green tomatoes, peppers and red onions.

3) Brush the flattened and dimpled focaccia dough with olive oil.   Arrange the sliced veggies and herbs in a pattern.  Bake in oven or on grill– as focaccia recipe directs. Sprinkly lightly with Kosher salt.

Serve hot OR, you can reheat focaccia in a very hot oven for 5 minutes.

For a twist on the dough, go with a Southwest Focaccia that includes cornmeal.

See more innovations with Focaccia 4 Ways


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