Focaccia Turkey Art

Thanksgiving Turkey 

Focaccia-Art 

3 cups all-purpose flour

1 cup warm water (110 degrees)

1 teaspoon active dry yeast

2 teaspoons honey

1/4 cup olive oil + 2 Tablespoons for pan

1 teaspoon salt

1/2 teaspoon flake sea salt for top of bread

Herbed Oil:

4 Tablespoons olive oil

3 cloves chopped garlic

1/4 teaspoon dried rubbed sage

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

Pinch salt

In a medium bowl, mix together the warm water, honey and yeast.  Set aside for 5 minutes.

Herbed Oil: In a saucepan on low heat, warm  4 Tablespoons of olive oil, add garlic, and herbs. Let garlic and herbs gently sizzle for 3-4 minutes and then turn off heat.  Let cool while making the bread.

To the activated yeast/water/honey mixture, add the 1/4 cup olive oil, and salt.

Add the flour to the bowl.  Mix to combine.

Cover dough and let rise for 30 minutes.

After 30 minutes, put 1-2 tablespoons of olive oil in a rimmed baking sheet.  Place the dough onto the prepared pan, spread out the dough to roughly a 9x13 shape.

Decorate bread, creating a design using thinly sliced vegetables: bell peppers, onion, scallion, mushroom, cherry tomatoes, black olives.  

Create a design, make sure to not fully cover bread in vegetables—allowing half of the bread surface to be undecorated, that allows the bread to brown and crisp up.

After decorated, allow bread to rest and rise for 30 minutes.  After 30 minutes, poke the bread all over with lightly oiled finger tips.

Drizzle 1-2 Tablespoons of the cooled herbed oil-over the bread.  Sprinkle with flake sea salt. Bake on the middle rack of a 400 degree oven for 30-35 minutes, until golden and crisp around edges.

Use any leftover herbed-oil to dip bread.