Secret Garden Focaccia Bread
Welcome back to Scrappy Cooking: bread edition! Baking bread hasn’t really appealed to me, but this secret garden focaccia bread changed my mind!
Usually, Scrappy Cooking recipes are focused on using the parts of fruit and vegetables that get discarded. In the past, I’ve created recipes utilizing strawberry tops, orange peels, potato skins, and even watermelon rind! However, the main point of the Scrappy Cooking series is to help you reduce food waste, and this secret garden focaccia bread is a perfect way to do that!
Have you ever found yourself in a situation where you have a handful of scraps from various vegetables? Not enough for a full meal, but too much to simply throw away? You’re not alone! This recipe is a great way to use up leftover veggies and awaken your creativity!
Why You’ll Love This Recipe
- If you’ve ever hesitated to bake your own bread, I can relate. But this recipe is so simple, I had to ask myself why I didn’t try baking bread before!
- This secret garden focaccia bread recipe is a great way to use up a variety of leftover vegetables. It saves you money and reduces your household food waste. You can use herbs, mushrooms, tomatoes, onions, garlic, bell peppers, and more!
- You don’t need any special equipment to make this recipe. All you need is some space to knead the dough and a warm place to let it rise.
- Whether or not you consider yourself an artsy person, this is a great way to challenge your creative spirit! Creating a secret garden on top of your focaccia is also a fun activity to do with your kids.
How to Make This Recipe
In a mixing bowl, combine warm water with yeast. Leave the mixture for about a minute to activate. The yeast should dissolve and form a froth. Stir.
Next, add olive oil, salt, and a cup of flour. Mix with a spoon, and then add the remaining flour to the bowl. Stir until a sticky dough is formed.
Spread a bit of flour on a clean kitchen surface, and knead the dough with your hands for approximately five minutes.
Add a couple of tablespoons of olive oil to a clean bowl or a dutch oven. You can repurpose the mixing bowl you used earlier, provided it is large enough. Bear in mind that the dough will rise, so the bowl or dutch oven should be 2-3 times larger than the volume of the dough straight after the kneading.
Transfer to kneaded dough to the bowl, and toss it around with your hands to make sure it is coated in oil. Next, cover with a lid, a damp kitchen towel, or plastic wrap. This will help retain moisture and keep a consistent temperature. Now let your dough prove in a warm place for approximately an hour and a half, until doubled in size.
Line a casserole dish or deep sheet pan with parchment paper, and drizzle more olive oil on top. Then, transfer the expanded dough into the pan, and spread it to the shape of the pan using your hands. Set aside, uncovered, for an additional 45 minutes to rise further.
In the meantime, preheat the oven to 400F. It’s time to decorate! Add some more olive oil (about a tablespoon) to the top of the dough. Using your fingers, make some dimples in the focaccia, then assemble food scraps as you see fit. My pattern was inspired by nature, which gave the secret garden focaccia bread its name.
Place your bread in the oven for 22 minutes. It should rise and develop a golden crust on the top. Allow it to cool for at least 15 minutes before removing it from the pan and cutting!
Hack It!
- Of course, your focaccia doesn’t have to feature the same design as mine. Let your imagination run wild as you get inspired by your own unique collection of food scraps!
- It’s important that you get a feel for the dough. Don’t rush to add more flour if the dough feels sticky. It takes time for the gluten to develop, which is why we want to knead the bread for several minutes.
- This recipe uses all-purpose flour, but you can combine it with spelt, wholemeal, or even rye flour. Unfortunately, this recipe won’t work if you substitute all-purpose flour for a gluten-free alternative.
- Enjoy this bread with soups, stews, and salads. In fact, it’s so tasty, I dare you not to eat the whole loaf on its own!
Store This Recipe
Focaccia is best when it’s fresh. However, you can freeze your focaccia and toast it in the oven to refresh it.
Other Recipes You’ll Love
- One-Pan Vegetable Soup
- Almond Cheese Ball
- Roasted Red Pepper and Gnocchi Soup
- Roasted Vegetable Bisque
- One-Pot Lentil Chili
If you love simple plant-based recipes like this one, check out the PlantYou Planner! It’s a digital meal planner with a huge database of over 500 healthy beginner-friendly recipes. With PlantYou planer, you can customize your weekly menu to suit your needs. Additionally, you can toggle the number of servings depending on the size of your household. And finally, you can also enjoy the perks of a dynamic shopping list you can take with you to the store!
I am also happy to announce that my debut cookbook is available to preorder. The PlantYou cookbook is due to come out at the start of 2022, and will feature over 140 delicious plant-based recipes!
The Recipe: Vegan Food Scrap Focaccia Bread
Ingredients
- 1 cup warm water
- 2 tsp instant yeast
- 1 tsp sea salt
- 2 tbsp olive oil, plus extra for proving and decoration
- 3 cups flour, plus extra for kneading
Toppings
- food scraps, e.g. herbs, leftover veggies, mushrooms
Equipment
- Dutch oven or large bowl
- Lid, damp tea towel, or plastic wrap
- Deep sheet pan or casserole pan
- Imagination and creativity
Instructions
- Add the warm water to a bowl, and pour the yeast over top and allow it to dissolve. This will take about a minute. Give it a stir. Next add the olive oil, salt, and a cup of flour. Mix with a spoon, and then add the remaining flour to the bowl, and stir until a sticky dough is formed.
- Add a bit of flour to a clean surface, and knead the dough with your hands for approximately five minutes.
- In a new clean bowl or dutch oven, add a couple of tablespoons of olive oil. Transfer to kneaded dough to the bowl, and toss it around with your hands to make sure it is coated with the oil. Place on the lid, and let it rise in a warm place on your counter for approximately an hour and a half, until doubled in size.
- Line a casserole dish or pan with parchment paper, and then add more olive oil on top. Transfer the expanded dough into the pan, and using your hands, attempt to spread it out into an even layer in the pan. Set aside, uncovered, for an additional 45 minutes to rise further.
- Preheat the oven to 400F. Now time to decorate. Add additional olive oil (about a tablespoon) to the surface of the dough. Using your fingers, dimple the dough, then assemble food scraps as you see fit. Place in the oven for 22 minutes, until crispy on the top and risen. Allow it to cool for at least 15 minutes before removing it from the pan and cutting!
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