Garden Focaccia

Heat the Water (2 cups) to approximately 100°F (38°C). Add the Active Dry Yeast (2 tsp) and Granulated Sugar (1 pinch). Set aside to activate for about 5 minutes.

Once the yeast mixture is frothy and activated, add it to the bowl of a stand mixer. Add All-Purpose Flour (2 cups) and mix with a fork until a thick paste forms.

Attach the dough hook to the stand mixer. Mix on low speed while adding the Kosher Salt (2 tsp) and Olive Oil (2 Tbsp).

Gradually add the remaining All-Purpose Flour (2 cups) about ½-1 cup at a time, allowing the dough to fully incorporate before adding more.

Knead the dough with the dough hook for 3-5 minutes until smooth and elastic.

Place the dough in a well-oiled bowl, turning to coat. Cover with plastic wrap or a tea towel and let it rise until doubled in size, about 1.5-2 hours.

Line a 9×13-inch baking pan with parchment paper and coat with about Olive Oil (4 Tbsp) evenly. Transfer the dough to the baking pan and gently press it down to fill the pan. Coat the top of the dough with more olive oil. Cover loosely with plastic wrap and let it proof for another 30-40 minutes.

Preheat the oven to 450°F (230°C).

Prepare the vegetables: slice the Orange Bell Peppers (2), Baby Red Bell Peppers (2), Baby Yellow Bell Pepper (2), Red Fresno Chili Peppers (2), Broccolini (1/2 bunch), Shallots (2), Cherry Tomatoes (8), Spring Onions (6), and Pitted Black Olives (10) as desired for topping the focaccia.

Remove the plastic wrap from the dough. Arrange the prepared vegetables on top of the dough in a decorative pattern. Sprinkle with Sea Salt Flakes (2 Tbsp).

Reduce the oven temperature to 425°F and bake the focaccia for 20-30 minutes, or until the edges are golden brown and the internal temperature reaches 200°F (93°C). If the vegetables start to brown too quickly, tent the focaccia with foil.

Allow the focaccia to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.