Have you been growing tomatoes over summer? Try this beautiful garden-to-table recipe by our talented Bec! Mix and match whatever garden produce, foraged food and edible flowers you have on hand and create your own delicious work of art.

Bec uses a Thermomix for this recipe, but it can also be done in a stand mixer with a dough attachment or by hand if you enjoy the physicality of kneading your own dough.

 

(Add in this order to your mixer bowl)

350 ml warm (not hot) water

1 x 7g sachet or 1 tsp dried yeast

500g Organic bakers or strong bread flour

1 clove finely chopped garlic

1tsp finely chopped rosemary

1 tsp salt

20mL Extra Virgin Olive Oil 

 

You can use tomatoes, asparagus, zucchini, rainbow chard (or any other veggies), herbs and edible flowers to make your 'garden'.

Extra olive oil and sea salt.

1. Mix on a medium speed for about 10 sec or until dough comes together in a ball.

2. Use the knead function on your machine and knead for roughly 5 minutes or until you have a smooth and elastic ball of dough. 

3. Place dough in a lightly oiled bowl and cover with a beeswax wrap or tea towel to prove for 2 hours in a warm spot.

4. After two hours your dough should have doubled in size. Grab a rectangular baking tray and oil the bottom generously. Put dough on the tray and using your fingers press dough into the shape of the tray until you have a rough rectangle; then use the tips of your fingers to make indents all over the dough. 

5. Create your 'garden' using your chosen summer veggies, herbs and flowers. 

6. Drizzle oil all over and add a final sprinkle of flaked sea salt. 

7. Let your focaccia masterpiece have a second prove for 40 minutes, during which time you can preheat your oven to 220 deg C. 

8. Place focaccia in oven and bake for 20-25 minutes or until golden brown. Finish with a little extra drizzle of olive oil and serve warm. 

Bon appetit!