Mixed Berry Focaccia Art

Ingredients

Focaccia Dough

• 500g (4 cups) bread flour
• 400g (1¾ cups) warm water 100-110F (38-43C)
• 7g (2¼ teaspoons) instant yeast
• 10g (2 teaspoons) fine sea salt
• 10g (2 teaspoons) granulated sugar
• 30g (2 tablespoons) extra virgin olive oil (for dough)
• 60g (¼ cup) extra virgin olive oil (for pan and topping)

Berry Art Toppings

These are your paints. Arrange them however inspires you.

• 150g (1 cup) fresh blueberries
• 150g (1 cup) fresh strawberries, sliced thin
• 8g (6-8 sprigs) fresh rosemary sprigs
• 5g (8-10 sprigs) fresh thyme sprigs
• 30g (3-4 rings) thinly sliced red onion (optional)
• 5g (1 teaspoon) flaky sea salt (Maldon or similar)

Total flour: 500g

Hydration: 80%

Pro tip: Use the best olive oil you've got. Focaccia is one of those breads where the oil is a flavor, not just a fat. You'll taste the difference between a good olive oil and a cheap one.

Equipment

Method

Mix the Dough

This is a high-hydration dough. It's supposed to be sticky and loose. Don't add extra flour. Trust the process.

1. Combine Ingredients. In a large bowl, combine the warm water, sugar, and instant yeast. Let sit for 2 minutes until slightly foamy. Add the bread flour, salt, and 2 tablespoons of olive oil. Stir with a dough whisk or wooden spoon until no dry flour remains. The dough will be shaggy and very sticky. That's exactly right.

Tip: Resist the urge to add more flour. At 80% hydration, this dough is supposed to feel like a sticky mess right now. The stretch and folds will build all the structure you need.

Stretch and Fold

Instead of kneading, we build strength through stretch and fold sets. This develops gluten without deflating the airy structure we want.

1. First Set (30 minutes after mixing). With wet hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Do this 4 times total (all four sides). Cover and rest.
2. Second Set (30 minutes later). Repeat the same 4-fold stretch and fold. You'll notice the dough is already smoother and more cohesive.
3. Third Set (30 minutes later). One more round of 4 folds. The dough should now be noticeably stronger, pulling away from the bowl in a smooth sheet when you stretch it.

Bulk Fermentation

After the final fold, the dough continues to rise at room temperature before heading to the fridge for an overnight cold retard.

1. Room Temperature Rise. After the third stretch and fold, cover the bowl and let the dough rise at room temperature for 1 hour. It should look bubbly and noticeably increased in volume, but it doesn't need to double.
2. Cold Retard (Overnight). Cover the bowl tightly with plastic wrap and place in the refrigerator for 8-16 hours (overnight). The cold retard slows fermentation, develops complex flavors, and makes the dough much easier to handle tomorrow.

Wait: PT12H

Tip: Longer cold retard equals more flavor. If you can let it go the full 16 hours, you'll taste the difference. The dough develops a subtle tang and complexity that you can't get from a same-day bake.

Pan the Dough & Second Rise

The olive oil-soaked pan is what gives focaccia its signature crispy, golden bottom. Don't be shy with the oil.

1. Oil the Pan. Pour the remaining ¼ cup of olive oil into a 13x18-inch half-sheet pan (or 9x13-inch for a thicker focaccia). Tilt to coat the entire bottom and sides.
2. Transfer the Dough. Remove the dough from the fridge and scrape it directly into the oiled pan. Don't worry about shaping. Just let it plop in. Using oiled fingertips, gently press and stretch the dough toward the edges. If it resists and springs back, let it rest for 15 minutes and try again.
3. Second Rise. Cover the pan loosely with plastic wrap or a clean towel. Let the dough rise at room temperature for 1½ to 2 hours until it fills the pan, looks puffy, and jiggles when you gently shake the pan.

Wait: PT1H45M

Tip: If the dough won't stretch to fill the pan at first, walk away for 15 minutes. The gluten needs time to relax. Come back and it'll stretch easily.

Create Your Berry Art

This is the fun part. You're painting with food. There's no wrong answer here.

1. Dimple the Dough. With oiled fingertips, press deep dimples all over the surface of the dough, pushing all the way down to the pan. These pockets hold olive oil and create that classic focaccia texture. Don't be gentle. Really press in.
2. Drizzle with Olive Oil. Drizzle a light coating of olive oil over the entire dimpled surface. It should pool in the dimples.
3. Arrange Your Design. Now arrange the berries and herbs on top to create your design. Some ideas: use rosemary sprigs as flower stems, blueberries as flower centers or sky elements, sliced strawberries as petals or leaves, thyme sprigs as grass or ground cover, and red onion rings as sun rays or abstract shapes. Press each piece gently into the dough so it stays put during baking.
4. Final Seasoning. Sprinkle the flaky sea salt evenly over the entire surface. The salt crystals will sparkle on the finished bread and provide little bursts of flavor.

Tip: Take a photo before it goes in the oven. These are gorgeous before baking and after. Both are worth sharing.

Bake

High heat gives you that crispy, golden crust on the bottom and top while keeping the interior soft and airy.

Oven: 220°C / 425°F. Internal temperature when done: 96°C / 205°F.

Standard Oven (recommended)

Hot oven, bottom rack for maximum crunch on the base.

Equipment: Half-sheet pan

1. Preheat. Preheat your oven to 425F (220C) with the rack in the lower-third position. Let it preheat for at least 20 minutes so the oven is fully saturated with heat.
2. Bake. Bake for 25-30 minutes until the top is golden brown and the berries are slightly caramelized. The edges should be deeply golden and crispy. Internal temperature should reach 205F (96C).
3. Cool. Remove from the oven and let cool in the pan for 5 minutes. Then carefully slide the focaccia onto a wire rack to cool. This prevents the bottom from getting soggy from trapped steam. Let cool for at least 15 minutes before cutting.

Note: The berries will release some juice during baking. That's not a problem. It creates beautiful color and caramelized spots. Don't panic if you see some bleeding.

Storage

• Room temperature: 2 days in a sealed container or wrapped in foil. Best eaten day of.
• Frozen: Up to 2 months. Cut into portions, wrap in foil, then freezer bag. Note: the berry art won't look as vibrant after freezing.
• Refresh: Reheat at 375F (190C) for 8-10 minutes to re-crisp the crust. A toaster oven works great for individual pieces.

Frequently Asked Questions

Can I use frozen berries for the art topping?

Not recommended for the art layer. Frozen berries release too much water when they thaw, which makes the surface soggy and the colors bleed. Fresh berries hold their shape and color much better. Save the frozen ones for the Blueberry Walnut Bread where they're mixed into the dough.

My dough won't stretch to fill the pan. What do I do?

Walk away for 15 minutes. The gluten is tight from being cold. Let it relax at room temperature and try again. You may need to do this 2-3 times. Never force it. Patience wins.

Can I skip the overnight cold retard and bake same-day?

You can. After the stretch and folds, let the dough rise at room temperature until doubled (about 2 hours), then proceed with panning. You'll lose some of the complex flavor that develops overnight, but it'll still be good focaccia.

How do I get the bottom really crispy?

Three things: plenty of olive oil in the pan, a fully preheated oven, and baking on the lower rack. The oil essentially fries the bottom of the dough. If you want extra insurance, you can preheat the sheet pan in the oven before adding the dough, but be careful with hot oil.

What other toppings can I use for the art?

Anything thin and colorful works. Cherry tomatoes (halved), thinly sliced bell peppers, olives, capers, edible flowers, asparagus tips, sun-dried tomatoes. Think of your focaccia as a canvas. The only limit is what you've got in the fridge.

Nutrition

Per serving (1 piece (1/12 of focaccia)): 215 calories, 34g carbohydrates, 6g protein, 7g fat, 2g fiber, 350mg sodium. Makes 12 servings.