Whether it's Memorial Day or the 4th of July, this focaccia art is the new flag cake. It's delicious enough to be the star of the party, and pretty enough to be the star of your Instagram!
Measuring out your ingredients beforehand makes for more efficient cooking, saving time with easy cleanup.
In a measuring glass or bowl, combine the warm water, yeast and sugar. Allow to rest for about 10 minutes, until foamy and frothy.
Once the yeast has bloomed, pour into the bowl of a stand mixer along with the flour, salt and oil. Mix on low until combined.
Increase the speed and mix for five to seven minutes. You want the dough to be smooth, yet still a bit sticky to the touch.
Transfer to a work surface to knead. Shape it into a ball and place into an oiled bowl. Cover with plastic wrap and a damp kitchen towel to rest for an hour.
Now that the dough has doubled in size, drizzle the remaining olive oil onto the bottom of a baking sheet. With your fingers or a brush, coat the entire bottom.
Dump the dough onto the baking sheet and press out firmly with your fingers, creating dimples. The dimples hold extra oil which creates a crispy texture!
Prepare your toppings: slice the red pepper and sun-dried tomato into thin slices. Using a mandoline or sharp knife, carefully slice the purple potatoes into extra thin circle discs. Place the pepper and feta into separate bowls.
Lay the purple potato slices into a square in the top right corner, acting as the blue section of the flag.
Using a mixture of both, lay the slices of red bell pepper and sun-dried tomatoes into thick lines across the dough.
Acting as the white stripes and stars on the flag, place the feta in between the red pepper and sun-dried tomatoes, and disperse onto the purple potatoes. Bake at 425°F for 25 to 30 minutes.
Cut yourself a slice or serve it to a crowd. Don't forget to snag a pic — this is worth bragging about!
