This Focaccia Bread Will Have You Feeling Like You’re In A Field Of Poppies

The following recipe and excerpt for Field Of Poppies Focaccia Bread are from “The Wizard of Oz: The Official Cookbook” by Elena Pons Craig, Emma Carlson Berne, and Liz Fish. It’s available for purchase on Amazon.

The beautiful field of sleepy red poppies that Dorothy and her friends come across after they exit the forest inspires this savory rosemary focaccia bread. Cherry tomato halves or mini bell peppers represent the flowers, just without the sleepy effects. Add a shower of Parmesan cheese at the end for snowflakes and serve warm. This yeasty, stretchy bread will give you just enough energy to make it to Emerald City — or at least, back to the kitchen for another piece.

Field Of Poppies Focaccia Bread

Difficulty:BeginnerPrep time: 24 minutesCook time: 30 minutesTotal time: 54 minutesServings:12 servings

Ingredients

• 4 cups bread flour
• 1 tbsp kosher salt
• 1 tbsp instant yeast
• 2 cups warm water – about 110°F
• About 6 tbsp olive oil – divided plus more for greasing
• 16 to 32 mini bell peppers or cherry tomatoes
• 1 to 2 sprigs fresh rosemary leaves – destemmed
• 12 to 15 whole parsley leaves
• 2 scallions greens only to use as stems
• 2 to 4 black olives cut into small dice to use as poppy centers
• Flaky salt
• 2 to 4 tbsp Parmesan cheese – optional

Instructions

1. In a large bowl, whisk together the flour, salt, and yeast. Using a rubber spatula, stir in the water, folding the dough until the flour is thoroughly mixed in. Cover with a greased piece of plastic wrap and let sit for 15 minutes. Move the plastic wrap to one side of the bowl and, using oiled hands, place your fingers under the side of dough farthest from you and gently lift and fold the dough in toward you. Repeat three more times, turning the bowl 90° each time. Pour 2 tablespoons of olive oil over the dough. Turn the dough in the oil until it is well coated, finishing with the seam down. Cover the bowl again with the plastic wrap and place in the refrigerator for 12 to 24 hours.
2. Remove the dough from the refrigerator. Wet your hands with water. Place your fingers under the side of dough and once again lift and fold four times as before, ending with the seam-side down. Cover with plastic wrap and set aside for 1 hour.
3. About 15 minutes before baking, place a rack in the middle of the oven. Preheat the oven to 425°F. Line a 9-by-13-inch cake pan (or for thinner focaccia use two 9-by-13-inch rimmed baking sheets) with parchment paper and grease it with 2 tablespoons of olive oil. Stretch and fold the dough one more time and place the dough on the prepared baking sheet, seam-side down. Coat your hands with some of the oil. Press your fingers into the dough, spreading it out to the edges and creating deep dimples.
4. Cut the bottom ends off the peppers, or cut the tomatoes in half (see note), to use as the poppies. Reserve the rest of the pepper for another use, if using. Arrange the pepper ends or tomatoes, cut-side facing out, pressing them into the dimples, to create your field of poppies. Finish decorating, using the rosemary leaves and parsley as the stems and leaves. Fill the center of each poppy with a piece of black olive. Drizzle the remaining 2 tablespoons of olive oil over the focaccia and sprinkle with a pinch or two of flaky sea salt.
5. Bake for 25 to 30 minutes, or until golden brown. Remove the pan from the oven and sprinkle some Parmesan cheese lightly over the top half to look like snow falling. Carefully remove the focaccia from the pan onto a cooling rack. Allow to cool for at least 10 minutes before slicing.

Notes

• Use the tip of a knife to remove the seeds from the cherry tomato halves, if using, to prevent the bread from getting too soggy. This recipe is vegetarian if you ensure you’re using vegetarian Parmesan cheese.

Keywords:Baked, Pop Culture, Savoury

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