You won’t believe how easy this actual Focaccia Bread recipe is, that on its own is so incredible! The edible art and butter candle components are so beautiful and fun – and really don’t take all that much time either. This Focaccia Bread Art is a showpiece and is sure to stun any future guests!
Recipe for Easy Foccacia Bread:
Ingredients:
- 1¼-oz. envelope active dry yeast (about 2¼ tsp.)
- 2 tsp. honey
- 5 cups (625 g) all-purpose flour
- 1 tbsp kosher salt
- 6 Tbsp. extra-virgin olive oil, divided, plus more for fingers
- 1 Tbsp. unsalted butter, plus more for butter candles
- Flaky sea salt
- For the Art: 1 shallot, 1 bunch of parsley (steam and leaves), edible rosemary flowers, chives, tri-coloured tomatoes
- For the Butter Candles: approximately 1/2 cup melted butter (depending on your vessels), 1 clove garlic, food-grade candle wicks
This focaccia bread art is best enjoyed the same day but if you are going to rewarm it, I suggest warming it with a pan with some butter.
Preparation:
- Whisk one ¼-oz. envelope of active dry yeast, 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit for 5 minutes (it should get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
- Add 5 cups flour and 1 Tbsp kosher salt and mix with a rubber spatula until a shaggy dough forms.
- Pour 4 Tbsp. extra-virgin olive oil into a big bowl and transfer the dough into the bowl and turn to coat in oil. Let rise at room temperature until doubled in size, about 3–4 hours.
- Generously butter a”13 x 11” baking pan. Pour 1 Tbsp. extra-virgin olive oil into the centre of the pan. Keeping the dough in the bowl gather up the edges of the dough farthest from you and lift up and over into the centre of the bowl. Give the bowl a quarter turn and repeat the process. Do this 2 more times; you want to deflate dough while you form it into a rough ball.
- Transfer the dough to the prepared pan. Pour any oil left in the bowl over and turn the dough to coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours.
- Meanwhile, prepare the Butter candles. Melt the butter over low-medium heat and add the garlic. Cook until fragrant and bubbly then remove from the heat and scoop off the top layer of foam. Pour into your desired vessels such as a small jar and measuring spoons, place the wick in the centre and pop right into the freezer. Freeze for about 30 minutes until hardened then transfer to the fridge until ready to use.
- Place a rack in the middle of the oven and preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out the dough to fill (you probably won’t need to do this if using a baking pan). Dimple focaccia all over with your fingers (reach your fingers all the way to the bottom of the pan).
- Arrange your art components and drizzle with the remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake for 25 minutes or until the focaccia is puffed and golden brown. Arrange the butter candles as desired and dip the bread into melted butter.
CHEZ CHANELLE 