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Beautiful "garden focaccia" have been all over our Instagram feeds this year. Here, Chef Ronnie Woo shows you how to make one.
Ronnie used scallions, bell pepper strips, red onion, lemon and parsley to create an edible version of his phoenix tattoo (a mythological bird), but you can use any fresh vegetables and herbs you have on hand and decorate however you'd like.
For another delicious food trend, check out Ronnie's Tik Tok-inspired French Toast Egg Sandwich.
- 3¼ cups all-purpose flour
- One ¼-ounce packet yeast (2¼ teaspoons)
- 2 teaspoons kosher salt, plus more for sprinkling
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons honey
- 1¼ cups warm water (about 110˚F)
- 1 bunch scallions, trimmed of roots
- 2 carrots, peeled and sliced
- 1 red or orange bell pepper, sliced into strips
- 1 lemon, thinly sliced into rounds
- 1 large red onion, thinly sliced
- 1 bunch parsley, leaves stripped from stems
In a large bowl, mix the flour, yeast, salt, olive oil, honey, and warm water to form a shaggy dough. Using your hands, knead the dough in the bowl until a smooth ball forms. Drizzle with olive oil, cover with a damp kitchen towel and let rest in a warm place until the dough doubles in size, at least 1 hour.
Preheat oven to 425˚F. When the dough has risen, drizzle a 9-by-13-inch rimmed baking sheet with olive oil and spread with your fingers to coat the pan lightly from edge to edge. Transfer the dough to the baking sheet and press evenly into the pan. Using your fingers, press into the top of the dough all over with the tips of your fingers to dimple the dough.
Arrange cut vegetables and herbs on top of dough. Drizzle with more olive oil and sprinkle with salt, then let rest for 10 minutes more. Bake until golden brown on top, 15 to 20 minutes. Drizzle with more olive oil before serving.