Garden Focaccia
Click here for Food 52's crispy cheese pan pizza recipe. I use this recipe for my focaccia dough. Other vegetables that would be incredible on here: red onions, zucchini, corn, herbs: parsley, basil, rosemary and more.
Servings: 4
Ingredients
- pizza dough from Food 52's recipe
- olive oil extra virgin
- kosher salt or flaky sea salt
- green onions
- black and green olives or both
- cherry tomatoes sliced in half
- assortment of bell peppers sliced thin
- asparagus shaved using a vegetable peeler and the tips
- sugar snap peas or peas
Instructions
- To make the pizza dough, follow the recipe from Food 52 (linked above) but use a baking sheet instead of a cast iron skillet.
- About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Pre-heat the oven to 450°F.
- When you’re ready to bake the Garden Focaccia, drizzle some olive oil evenly over the pizza dough and then season with salt.
- Decorate: using all the vegetables, have some fun creating a garden! Create flowers and anything you want. Feel free to fill up all the dough or leave some parts uncovered. It's up to you! Just have some fun making a garden.
- Bake the Garden Focaccia on the bottom rack of the oven for about 20 to 25 minutes, until the bottom and edges of the crust are golden brown.
- Remove from the oven and place the pan on a heatproof surface. You may need to use a knife or spatula to loosen the Garden Focaccia from the baking sheet but it should be pretty easy to do. Cut and enjoy!