Focaccia transformed into an edible Charcuterie Board!

Focaccia transformed into an edible Charcuterie Board—such a unique idea. One that my sister Marla Payne shared from the internet. I've tried it twice now. The first time, I followed directions from the Chef Club video that included placing containers on a baking sheet and then draping focaccia over them. This resulted in dough that wasn't stippled on the top surfaces and containers that were a bit difficult to remove. Second time around, here's what I did: 

Focaccia transformed into an edible Charcuterie Board

1 batch focaccia or pizza dough, such a potato dough based focaccia – it can be made, allowed to rise for about 30 minutes, then refrigerated overnight or for several hours; simply remove from fridge & proceed with directions that follow

Olive oil

Choice of toppings: herbs such as rosemary, olives, etc.   Additions: sliced cheese, salami or summer sausage, etc. pickles, dips (such as BBQ based mayo), etc. etc.

1. Pan Prep: Drizzle a 15 1/2 x 10 1/2-inch rimmed cookie sheet or 2 smaller pans with folive oil. Generously oil the pan and the sides. 
2. Shaping Dough: Transfer the wet dough into the pan and let rest for about 10 minutes to relax gluten.  
3. Begin shaping the dough to fit the pan—starting at one side, softly press fingers into dough. Add herbs and olives, etc. Lightly brush or drizzle with a little more olive oil
4. Rise: Cover the dough with plastic wrap that has been lightly sprayed with pan release. to prevent sticking. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 30 minutes. 
5. When dough has doubled, carefully remove the wrap and place oven proof bowls or containers in dough to create "wells" where cheeses, meats, dips and pickles can eventually be place. Using your fingertips, dimple/stipple the dough.
   
6. Baking: Adjust oven rack to the middle of the oven and preheat to 425°. 
7. Bake bread for 15 minutes; remove the containers and turn the pan around and finish baking the bread for 10 to 15 minutes more or until bread is golden brown and slightly crisp on the bottom.
   
   
   
   
8. Remove from oven, remove from baking pan and transfer to a wire rack. 
9. When sufficiently cooled, fill with your choice of ingredients. (Top photo is the one I made using the methods listed below; the 2nd photo is the one I made using the video directions.)
   
   
   

   

   To make a salami rose, I followed the instructions these video instructions - https://www.pinterest.com/pin/211174973454714/

Recipe without photos . . . Focaccia transformed into an edible Charcuterie Board

1 batch focaccia or pizza dough, such a potato dough based focaccia – it can be made, allowed to rise for about 30 minutes, then refrigerated overnight or for several hours; simply remove from fridge & proceed with directions that follow

Olive oil

Choice of toppings: herbs such as rosemary, olives, etc.

Additions: sliced cheese, salami or summer sausage, etc. pickles, dips (such as BBQ based mayo), etc. 

1. Pan Prep: Drizzle a 15 1/2 x 10 1/2-inch rimmed cookie sheet or 2 smaller pans with folive oil. Generously oil the pan and the sides. 
2. Shaping Dough: Transfer the wet dough into the pan and let rest for about 10 minutes to relax gluten.  
3. Begin shaping the dough to fit the pan—starting at one side, softly press fingers into dough. Add herbs and olives, etc. Lightly brush or drizzle with a little more olive oil
4. Rise: Cover the dough with plastic wrap that has been lightly sprayed with pan release. to prevent sticking. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 30 minutes. 
5. When dough has doubled, carefully remove the wrap and place oven proof bowls or containers in dough to create "wells" where cheeses, meats, dips and pickles can eventually be place. Using your fingertips, dimple/stipple the dough.
6. Baking: Adjust oven rack to the middle of the oven and preheat to 425°. 
7. Bake bread for 15 minutes; remove the containers and turn the pan around and finish baking the bread for 10 to 15 minutes more or until bread is golden brown and slightly crisp on the bottom
8. Remove from oven, remove from baking pan and transfer to a wire rack. 
9. When sufficiently cooled, fill with your choice of ingredients.