Buttery Garden Focaccia

This focaccia is as delicious as it is beautiful.

Servings
12
Prep Time
20 min
plus rising
Cook Time
20 min
Recipe by
Plugrà® Kitchens
Ingredients

Cornbread

3½ cups (420g) all-purpose flour
2 tsp. (12g) kosher salt
1 tsp. (4g) active dry yeast
1½ cups (340g) warm water
8 tbsp. (113g) Plugrà® premium Butter, unsalted, melted, divided
Chives, bell peppers, cherry tomatoes, olives, onions or other vegetables or herbs to create a floral topping
Steps
1
Combine flour, kosher salt and yeast together in a large bowl. Stir in the warm water and 4 tablespoons melted butter until all the flour is incorporated and a dough forms; it will be sticky. Cover with plastic wrap. Place in a warm place for about 1 hour or until doubled in size.
2
Remelt the butter, if needed and brush the inside of a 9-by-13-inch pan or a quarter sheet pan with some of the butter. Transfer the dough to the prepared pan. Lightly flour your hands and use them to spread the dough out as much as possible. The dough will spread as it rises in the pan so it’s okay if it doesn’t reach all 4 corners. Let rise for another hour or until doubled in size.
3
Arrange chives, peppers, cherry tomatoes, olives or other herbs and vegetables to create a garden tableau. Press the toppings gently into the dough and place the pan in a warm place and let rise for 30 to 60 minutes or until about doubled in size. When the dough is ready, gently brush with about ½ of the remaining melted butter.
4
Heat the oven to 425°. Bake in the middle of the oven for 20 to 25 minutes or until the top has browned. Remove from the oven and carefully brush with the remaining butter. Focaccia is best when fresh but can be wrapped and eaten the following day.
NOTE:
Double the recipe to bake in a half sheet pan. Dough can be prepared the day before and refrigerated overnight. Let sit at room temperature for an hour before garnishing. Then follow the recipe from Step 3 to finish.