Feature Post LIVE, LOVE, & EAT IN SAYULITA: A Recipe for Vegetable Art Focaccia
November 19, 2021 sayulitablog 0Comment

I just made the most delicious, most beautiful vegetable art focaccia bread last night for a dinner party. This is an almond flour focaccia that I really love, but you can do vegetable art with any focaccia recipe you chose. This dish is a perfect appetizer for a New Year get-together, and your guests will be more than impressed!

FOCACCIA INGREDIENTS:

  • 2 cups shredded mozzarella, cheddar, or any grated cheese that you prefer

  • 2 ounces cream cheese

  • 2 cups superfine almond flour

We have a Costco in Puerto Vallarta that carries great almond flour

  • 1 Tablespoon baking powder

  • 1/8 teaspoon salt

  • 3 eggs

  • 1-2 Tablespoons olive oil dipping sauce

OLIVE OIL DIPPING SAUCE INGREDIENTS:

  • 2/3  cup olive oil

  • 2 Tablespoons finely grated parmesan cheese

  • 1 Tablespoon fresh minced parsley, Perejil in Español

  • 2 teaspoons fresh minced rosemary

I like to buy herb plants so that I always have fresh rosemary and parsley on hand

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 teaspoon finely chopped garlic

FOCACCIA INSTRUCTIONS:

  1. Preheat the oven to 400 degrees with the rack in the middle level
  2. Combine the ingredients of the focaccia into the bowl of the food processor in the order written above
  3. Process until a sticky dough is formed
  4. Line a baking sheet with parchment paper
  5. Scrape the dough onto the parchment
  6. Oil your hands and spread out the dough until about ½ inch thick
  7. Dimple the formed dough,  Oil your fingers first if the dough is sticky 
  8. Stir the dipping sauce and dribble a few spoons over the dough making sure to the oil the dimples 

Then decorate with vegetable art. I used chives for the stems and cut tiny red tomatoes in half to use for the flowers. You can cut small peppers into flower petals.

  1. Place in preheated oven
  2. Place 5-6 ice cubes in the bottom of the oven – the released steam helps the focaccia rise
  3. Bake 10-14 minutes or until the top is golden

4. Cool for 10 minutes and then transfer to a cooling rack

OMG..so delicious and presents soooso beautifully. Slice and serve with the remaining dipping sauce. You will be so impressed with your ability to make this wonderful focaccia!

As usual, if you would like to reach me with comments or questions,  please visit my web page: Live Love & Eat in Sayulita. I LOVE hearing from you!

Submitted by Karina Shecter

Edited by Amy Rose Pearson