Focaccia Mosaic

Here’s where your inner creative mode kicks in.
Use the dough as a blank canvas. Use the veggies as your colors and shapes.
Notice the picture? Just a springboard example! create create create.
The results? A tasty treat and bonus, a conversation stater.

The dough used in this recipe is the frozen Italian bread from the pantry, but you could always use pizza dough. Try and use good fresh olive oil. The oil is what makes the dough into a crispy crunchy focaccia gem.

Because the dough is frozen, the prep time doesn’t include the first proof time. Defrost dough in the fridge, preferably overnight.

1 Italian bread dough- proofed in fridge overnightOr pizza dough, if frozen- proofed in fridge

Assortment of veggies; bell peppers, asparagus, red onions, olives, tomatoes, zucchini,etcAmounts will differ with “picture” and creativity

2 tbsp Herbs; fresh thyme, sage, basil, parsley, etcAny herb used, preferably cut into small pieces and sprinkle over dough, for taste

2 tbsp Seasoning; salt, pepper, onion powder, garlic powder, etcCreate a seasoning that can go over the whole dough “canvas”

1 cup Oil

Dipping oils and vinaigrette for serving

Using a large, rimmed cooking sheet, pour about 1/2 cup of oil into bottom of it.

Place dough in cookie sheet and allow it to come to room temp. Or if warmed enough, press dough out in the sheet.
Allow dough to rest after stretched, for about 2 hours, or until puffy.

Preheat oven to 400 degrees.

Using a variety of veggies, cut into various sizes and shapes (depending on your vision).
Press veggies into dough in your most creative image.
Pour the remaining oil over veggies and dough.
Sprinkle the chosen seasoning over it all.

Bake for 30-40 minutes, until dough is golden brown.

Serve focaccia hot and with a dipping oil (like balsamic vinaigrette and oil).

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Focaccia Mosaic