Here is how to make bread art and turn a focaccia into a sweet piece of art, using seasonal fruits and herbs.
Directions
- Add the flour, yeast and sugar to
a large bowl and stir to mix.
- Pour in the oil and gradually add
the water until you have a slightly sticky dough.
- If using a stand mixer, attach
your dough hook and on a low-medium setting, knead the dough for 8 minutes.
- If you are not using a stand
mixer, knead with your hands for 10 minutes on a floured surface.
- Pop the dough into a well-oiled
bowl, cover with cling film and place it in a warm area to prove for approx. 1 hour,
or until it has doubled in size.
- Knock back the dough and spread
it out in a 20cm x 30cm tin.
- Cover with a tea towel and allow
the dough to prove for 30 minutes.
- Meanwhile, prepare your fruit. We
used strawberries, blueberries, apricots, plums and rhubarb.
- After the final prove, dimple the
dough using your fingers.
- Lay out your floral design on top
of the dough, lightly pressing it down.
- Sprinkle some golden caster sugar
on top and bake for 20 mins in a preheated oven at 220°C/200°C fan.
- Once baked, immediately brush the
top with some golden syrup (optional).
- Serve warm.
