(based on the brand of sacrifice from berserk)
Ingredients:
7 ml active dry yeast
5 ml sugar
500-625 cups all-purpose flour
3 ml salt
25 ml olive oil
10 ml rosemary, divided
125 ml sliced olives (optional)
3 ml coarse salt
1 batch caramelized onions (optional)
Preparation:
DAY ONE
In the large bowl stir together the yeast, the sugar, and 215 ml lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy .
Stir in 500 ml of the flour, salt, and 15 ml of the olive oil and knead the dough, occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil. Transfer to an XL Ziplock, label, & store in the fridge.
DAY TWO
Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled pan (you can also line the pan with parchment) and let it rise, covered loosely, for 30 minutes.
Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining oil, and top it with vegetables for form art. Bake the focaccia in the bottom third of a preheated 400 degree F. oven for 20-30 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.
2 things I think went well: The choice of seasonings we chose to put on the bread gave it a great flavour and look.
The red pepper gave it a great look, it also stands out very well.
2 things that I would change: I would add more vegetables on top to give it a more complex design.
Pick a vegetable that tastes better on the bread.
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