Summer Harvest Focaccia
Focaccia has always been one of my favorites because its so fluffy, and easy to make! If you’re looking for an entry level or no fuss bread recipe, this is it. It can be eaten by itself, dipped into dressings, used as sandwich slices, or paired with your favorite oil and vinegar. Focaccia is a flat oven baked bread that is best enjoyed that day, warm.
I threw in a twist on this recipe and added spinach into dough to make it high in nutrients and to make it a beautiful green hue. I always go over the top with colors on my dishes so you know I had to top it with all my favorite summer harvest veggies. Hence the name of this dish. Starting to catch on? Get creative and use what you can find and whats seasonal in your area. I used organic corn, heirloom tomatoes, some rosemary from my small but mighty herb garden, and my favorite addition….zucchini squash blossoms that are always a good idea! Squash blossoms are in season for only a few months from the late spring to the early fall, so if you see them, go get them.
Now that it’s summer time, go to your local farmers market, buy some organic produce and make some fluffy, crispy, focaccia! Eat while it’s still warm, you’ll want to finish it the day of baking… if it lasts that long!
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Makes 12 squares:
The Goods:
For the dough:
2 cups spinach
1 1/4 cup water
1/4 cup olive oil
2 1/2 cups spelt flour + extra for dusting
1 1/2 tsp active dry yeast
1 tsp salt
spinach water mixture (from above)
For the focaccia:
1 heirloom tomato, sliced
5-6 squash blossoms, cut in half lengthwise
1/2 cup vegan mozzarella cheese, diced into cubes
1/2 cup organic corn kernals
3-4 large rosemary sprigs, split into small pieces
1/2 tsp flakey sea salt
1/4 tsp black pepper
1/2 tsp granulated garlic
extra drizzle of olive oil
The Method:
First into a high powered blender, add your spinach, water, olive oil, and blend until smooth. Set aside.
Next, into a large mixing bowl, add your spelt flour, active dry yeast, coconut sugar, salt and mix with a fork until all the dry ingredients are mixed fully. Now slowly add your spinach water mixture to the dry ingredients. Press and mix with fork at first, then when the dough is starting to become very thick, drop the fork and use your hands. Knead the bread about 5-10 times until the dough is green and all the dry ingredients are all combined with the water. Depending on the climate you live in, you may need another 1/4 cup water to help get all the dry ingredients mixed.
Clean the large mixing bowl you were just using for making the dough, and place a drizzle of oil into the clean bowl. Place dough ball inside and cover with a clean damp cloth and let it rise for at least 2 hours, but no more than 5 hours.
As the dough rises. You can relax and do something to better yourself! Read a book, do a yoga flow, go for a walk in nature, or even take a nap. Self care 101.
Back to the dough, it should have risen a little bit now and almost doubled in size. Preheat your oven to 450. Drizzle the inside of the dish with olive oil and pull out your dough ball from the mixing bowl then place directly into a 9x13 pan. Push the dough to fit on the bottom of the pan and lightly poke some indents into the top a few inches apart.
Now the fun part! Grab your veggies and place your slices of tomato, squash blossoms, mozzarella, and rosemary over the top of the focaccia. Sprinkle with the flakey sea salt, black pepper, and granulated garlic.
Bake at 450 for 22-25 minutes, until golden brown. Let sit and cool for 2-3 minutes before enjoying. It should be crispy on the outside, and fluffy on the inside. Carefully remove the focaccia from the baking pan to a cutting board. Slice into 12 squares. Lastly drizzle with an extra bit of olive oil.
This recipe is perfect as an appetizer or snack. Focaccia is mean’t to be eaten warm and immediately after baking.
Enjoy with friends and family at your next get together!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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