Focaccia is the bread of pizzas!

I have made various versions of focaccia for over 5 years. I came across the Italian flatbread recipe in a "Little Big Cookbook" 7 years after it was gifted to me. Since then, I have been consistently mastering diverse flavour blends with this tasty, pizza-like bread that doesn't require cheese or tomato sauce. I have used it to make sandwiches with avocado, cream cheese, smoked salmon, spicy stews and it's an exceptional dipping bread for soups. I needed a colourful reminder of hope amidst this tragic global chaos of COVID-19. Food, especially carefully made food where all details have been carefully considered, can provide some type of consolation and a feeling of well-being. Emotional comfort can be achieved through our heightened senses of taste, touch and smell which is brought forward by a positive food experience. While I miss real hugs and the company of those I love, there is no substitute and we have to endure this time in the most responsible and respectful way that we can. 

Enough of the "blogger life story intro" and let's look at the makings of my last focaccia creation which is undoubtedly a work and taste of rustic art.

Loaded Focaccia 

Makes one 12"/30cm focaccia

• ¾ cup warm water
• 1 tsp brown sugar
• 1 tbsp/11g/1 packet instant yeast
• 2 ⅓ cups of all-purpose flour (sifted)
• 1 tsp fine salt (I use truffle salt, you can use pink himalayan or any other fine grain salt)
• 1 tbsp finely chopped fresh parsley (you can use any fresh herb; thyme, basil, shado beni, rosemary)
• 6 tbsp extra virgin olive oil (I have also substituted for avocado, vegetable and coconut oil)
• 1 tsp coarse salt (I use flaked sea salt, any large grained salt can be used)
• cracked pepper

Toppings

1 small tomato cut/diced

sun dried cranberries

1 small pineapple wedge diced

3 green olives sliced

1 pimento slivered 

1 small baby bella mushroom sliced 

3 black olives sliced

¼ medium red onion sliced 

1 sprig of fresh parsley

You can use any fruit or vegetable that you have available and create your very own unique focaccia.

1. Dissolve the brown sugar in the warm water. Add the yeast and do NOT stir. Cover and let sit for 5 minutes, unit foamy. (If the yeast doesn't do anything, throw it out and buy fresh yeast.) 
2. Add the fine salt and chopped parsley to the flour and whisk through until well blended.
3. Pour the yeast mixture in and add 3 tbsp of the oil and knead into a soft dough.
4. Shape it into a ball and place in an oiled bowl. Cover with a moist tea towel and let it sit for 1½ hours, until it's doubled in size. 
5. Preheat oven to 450℉
6. Knead again for a few minutes and place the dough on an oiled or parchment paper lined baking sheet and, using your hands, spread into a disk about 12" in diameter.
7. Dimple the surface with your fingertips and lightly press the toppings into the surface, drizzle with the remaining oil, sprinkle with the coarse salt and cracked pepper.
8. Bake for about 20 minutes, or until pale golden brown.