Mosaic Focaccia Bread Art
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 1 hour resting
Cooking time: 30 minutes
- 500g/1.1lbs. plain flour
- 500ml/16.9flozs. lukewarm water
- 1 teaspoon salt
- 2 teaspoons instant dried yeast OR 50-100g (1.7-3.5ozs) sourdough starter (see note below)
-
150ml/5flozs. extra virgin olive oil, divided in half
-
6 large red chillies, sliced
- 1/4 red onion
- Black olive slices, halved
- Red cherry tomatoes, halved
- Orange cherry tomatoes, quartered
- 1 leaf red cabbage, cut into triangles
- Sliced cheese cut into stars using a star cookie cutter
- Parsley leaves
- 2 tablespoons sesame seeds
If you are using a sourdough starter, please use 50g/1.7ozs during summer and 100g/3.5ozs during winter
Step 1 - Line a large, deepish (at least an inch deep) 30x40cm or 12x16inch tray with parchment. Dissolve the salt in water. Mix the salt water with the flour in a bowl and add the yeast and stir to mix. Knead with a dough hook for 5 minutes. It will be a very wet dough.
Step 2 - Pour half of the olive oil onto the base of the prepared tin and spread to the sides with a brush. Pour the bread dough over the oil in the tray and spread to the sides with a spatula. Brush with remaining oil. Cover with another larger tray and then a cloth. Allow to rise in a warm area for 1 hour.
Step 3 - Preheat oven to 180C/350F. Make a mosaic pattern with the vegetables. Bake for 20 minutes and then spray the vegetables with water and then bake at 200C/400F for 10 minutes.