Farm-To-Table Focaccia
Inspired by the recipe for Ligurian Focaccia by the endearing chef Samin Nosrat and all the thousands of examples of focaccia art online, I decided to make my own using some of those gorgeous cherry tomatoes I’ve still been harvesting from the greenhouse. This Italian girl is very happy to add another authentic recipe to the repertoire.
Toppings I used ~ all grown here on the farm:
🧄Garlic
🧅Red onion
🌿Fresh sage leaves
🌶Red, orange, and yellow peppers
🍅Cherry tomatoes
🌱Dried basil
🌼Calendula flower petals
Sure wish we could have grown the olives and mushrooms too!
To make your own, start with Samin’s recipe and then decorate it with the ingredients you have on hand!
A few tips:
I made the dough from Samin’s recipe the night before, left it in the bowl covered with plastic wrap, and let it rise overnight. It was lovely and bubbly the next morning.
Decorating the focaccia dough was a whimsical, sensory experience. Make sure you press the items firmly in the dough until your finger touches the pan! My daughters helped, so you might find some fairies with mushroom hats and butterflies hidden within the scene. 💫
I didn’t do the salt brine from Samin’s recipe since hers didn't call for any toppings, and I didn’t think a salt brine would work well with toppings. I did everything else from her recipe.
I baked the focaccia for 30 minutes at 450 degrees. The air pockets on the inside and crunch on the outside were pretty magical.
I also drizzled more sea salt on it when I took it out of the oven so it could soak into all those crevices. YUM.
TRY IT! This would be a super fun project in the kitchen using what you have and a beautiful appetizer to serve on the pan straight out of the oven. You could also slide it onto a cutting board when it cools slightly and let everyone choose and cut their own slice.
Here’s an Instagram Reels of the recipe in process:
With holiday season coming up, you can also try a Christmas version of this focaccia, using rosemary and tomatoes to make a Christmas tree with ornaments:
