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Garden Focaccia
Guiding Stars
Servings:
Serves 8 as an appetizerPrep Time:
30 minutesCook Time:
30 minutes
Ingredients
Using a blend of oils cuts costs in this recipe, but you can use all extra-virgin olive oil (1/2 cup total) instead. To refresh day-old focaccia, warm it in a 350-degree oven for about 5 minutes. This recipe can be halved and baked in a large cast-iron skillet. Keep veggie slices thin (1/8 to 1/4 inch thick) to ensure they'll soften as the focaccia bakes. To keep tender herbs from drying out in the oven, dunk them quickly in water before pressing them onto the dough. If using dried herbs and seeds, press them gently to adhere. This recipe requires 2 1/2 hours of resting time prior to baking.
1/4 cup plus 2 Tbsp. neutral cooking oil such as grapeseed, vegetable, or canola
2 Tbsp. extra-virgin olive oil
2 (18-oz.) balls Hannaford White Pizza Dough
Assorted vegetables, herbs, and seeds for topping
1/2 tsp. salt
Directions
1. Stir both oils in a small bowl until blended. Line a baking sheet with parchment, then drizzle with 2 tablespoons oil mixture and tilt to coat entire bottom of baking sheet.
2. Knead dough balls together briefly to make one large, smooth ball (coat hands lightly with oil if dough is sticky). Place dough ball on prepared baking sheet and roll to coat in oil, then form into a disk. Cover with plastic wrap and set in a warm spot until doubled in size, 1 1/2 to 2 hours.
3. Gently stretch dough into an oval shape that covers nearly the entire baking sheet. (If dough is too stiff to stretch or shrinks back, cover and let rest until it stretches easily, 10 to 15 minutes.) Without pressing all the way through, use fingertips to dimple dough all over. Cover and let rise 30 more minutes. Meanwhile, heat oven to 450 degrees with a rack in lowest position.
4. Once dough has risen, decorate surface with prepped vegetables and herbs, avoiding overlapping pieces too much. Drizzle remaining 6 tablespoons oil mixture over top, then sprinkle evenly with salt and seeds (if using).
5. Bake focaccia until puffy and golden, 25 to 30 minutes, rotating baking sheet halfway through. Let cool 10 minutes on baking sheet, then carefully slide focaccia onto a cutting board and slice. Serve warm.
Source: Hannaford fresh Magazine, March-April 2023
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 |
| Base Nutrients | |
| Calories | 400 kcal (20%) |
| Calories from Fat | 126 kcal (0%) |
| Total Fat | 14 g (22%) |
| Saturated Fat | 2 g (10%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 500 mg (21%) |
| Total Carbohydrates | 57 g (19%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 12 g (20%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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