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Clover Botanical Focaccia Painting

Clover Botanical Focaccia Painting

Clover Botanical Focaccia Painting
Recipe by: Daleen van der Merwe

Serves: 6—8
Preparation: 50 minutes
Cooking: 30 minutes

Ingredients

500 g white bread flour
1 tbsp roughly chopped rosemary
1 t salt
1 t sugar
1 packet (10 g) instant yeast
325 ml lukewarm Clover Good Hope Soy Milk
1 tbsp olive oil
2 tbsp maize flour
extra olive oil for brushing

Any of the following to create the art

red onions – thinly sliced to look like flowers
small red, orange and green peppers – sliced vertically (so they stay round) to look like small flowers or sliced horizontally (in strips) to make big sunflowers!
chives  – make great flower stems
spring onions –  also make great flower stems or seaweed
parsley – perfect for leaves
basil – also great for leaves or seaweed
sage – perfect for leaves
cherry tomatoes – sliced in half length-wise and dried with a paper towel. Makes great flower centers or seed pods
olives – rocks or centers of flowers
capers
rosemary – small plants
thyme – small plants

Method

Place the flour, rosemary, salt, sugar and yeast in a large bowl of an electric mixer fitted with a dough hook. Mix on medium speed until just combined.

Add soy milk and oil; mix until well combined. Beat on medium speed for 15 minutes.
Transfer dough to an oiled large bowl; lightly oil the top of the dough. Cover with plastic wrap. Stand at a warm place or until dough has doubled in size, about 40  minutes.
Sprinkle maize meal over the bottom of a 25cm x 35cm baking tray.

Place dough on a floured surface and sprinkle maize meal over the dough. Stretch the dough with your fingertips to fit the tray. Brush the dough with olive oil and stand in a warm place for 30 minutes.

Meanwhile, preheat oven to 200 °C. Poking the focaccia with your finger tips to dimple the top. Now you’re ready to decorate! Go crazy! Have fun!
After you top your focaccia, coat all the herbs with a layer of olive oil to prevent them from burning while you bake. 

Bake the focaccia for 25—30 minutes or until golden and it sounds hollow when tapped on the base. Serve warm.

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