Focaccia Bread Art is something I have always wanted to try. At least once per season, I can’t resist creating a little masterpiece from my herb garden.
I planted Italian parsley this year and it’s doing great! And if you grow chives and thyme, you know that they come up every year. I used chives for the stems, parsley and thyme for the leaves, and shallots for the flowers.
There is a bit of Italian seasoning sprinkled over the dough that I made with Better Batter flour (see notes).
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INGREDIENTS:
- 1 tsp. active dry yeast
- 1 cup warm water
- 190 g. Better Batter Artisan Blend gluten free flour (see notes)
- 3/4 tsp. salt
- 2 tbsp. olive oil
- Tuscan Seasoning
- fresh herbs for stems and leaves (try chives, parsley, thyme, oregano, or rosemary)
- thin sliced shallots for the flowers
PREPARATION:
Combine water and yeast in the bowl of your stand mixer and give it about 10 minutes to activate. Whisk together the flour and salt and add to the yeast mixture along with 2 tbsp. olive oil. Mix with the paddle attachment for 8 minutes. Transfer the dough to a greased bowl and refrigerate for one hour.
Cut parchment paper to fit a quarter sheetpan and mist with cooking spray. Place chilled dough in the center of the parchment.
Roll the dough into a rectangle or just use your fingers to press it into shape. Slide it onto the sheet pan and cover with oiled plastic wrap. Let it rest at room temperature for 30 minutes.
Place a pizza stone in the oven and preheat to 425º.
Create dimples in the dough by pushing down with your fingertips. Brush the top with olive oil and sprinkle with seasoning.
Arrange the fresh herbs on your dough and brush them lightly with olive oil so they don’t burn.
Place the sheet pan in the oven on top of the baking stone. Bake for 25 minutes total. During the last 10 minutes carefully slide the pizza out of the pan, remove the parchment and finish baking directly on the pizza stone.
So pretty, I hated to cut it (at least not until I took pictures ????). Use a pizza wheel to cut into squares. If you’re wondering how fresh herbs would taste in the finished product, they are delicious and crunchy!
Notes ♪♫ If you follow me, you know that I am a HUGE fan of Better Batter gluten free flour. I used their Artisan Flour Blend in this recipe- it is a little miracle in a bag that I recommend for pizza and yeasted bread recipes. You can also use their Bread Flour or a combination of the two (my favorite!). Remember, when you shop Better Batter be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase)!
Gluten Free Herb Focaccia
- Yield: 4 Servings 1x
- Category: Gluten Free Bread
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- · 1 tsp. active dry yeast
- · 1 cup warm water
- · 190 g. Better Batter Artisan Blend gluten free flour (see notes)
- · 3/4 tsp. salt
- · 2 tbsp. olive oil
- · Tuscan Seasoning
- · Fresh herbs for stems and leaves (try chives, parsley, thyme, oregano, rosemary)
Instructions
- Combine water and yeast in the bowl of your stand mixer and give it about 10 minutes to activate. Whisk together the flour and salt and add to the yeast mixture along with 2 tbsp. olive oil. Mix with the paddle attachment for 8 minutes. Transfer the dough to a greased bowl and refrigerate for one hour.
- Cut parchment paper to fit a quarter sheet pan, and mist with cooking spray. Place chilled dough in the center of the parchment.
- Roll the dough into a rectangle or just use your fingers to press it into shape. Slide it onto the sheet pan and cover with oiled plastic wrap. Let it rest at room temperature for 30 minutes.
- Place a pizza stone in the oven and preheat to 425º.
- Create dimples in the dough by pushing down with your fingertips. Brush the top with olive oil and sprinkle with seasoning.
- Arrange the fresh herbs on your dough and brush them lightly with olive oil so they don’t burn.
- Place the sheet pan in the oven on top of the baking stone. Bake for 25 minutes total. During the last 10 minutes carefully slide the pizza out of the pan, remove the parchment and finish baking directly on the pizza stone.
- Use a pizza wheel to cut into squares. If you’re wondering how fresh herbs would taste in the finished product, they are delicious and crunchy!
Notes
© My Gluten Free Cucina * All Rights Reserved
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.
Better Batter Collaborator
When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!