Baby in Bloom Herb Focaccia (Printable)

Garden-inspired focaccia highlighting fresh herbs and artistic arrangements of sliced vegetables in floral patterns.

# What you'll need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant yeast
03 - 2 teaspoons sugar
04 - 2 teaspoons fine sea salt
05 - 1⅓ cups lukewarm water
06 - ¼ cup extra-virgin olive oil, plus more for brushing

→ Floral Veggie Toppings

07 - 1 red bell pepper, thinly sliced into rings
08 - 1 yellow bell pepper, thinly sliced into rings
09 - 1 small red onion, thinly sliced
10 - 6 to 8 cherry tomatoes, halved
11 - 1 small zucchini, thinly sliced
12 - 8 to 10 asparagus spears, halved lengthwise
13 - 1 carrot, peeled and sliced into thin ribbons
14 - Fresh herbs (rosemary, thyme, basil, parsley, chives, dill)
15 - Edible flowers such as pansies or nasturtiums (optional)
16 - Flaky sea salt for sprinkling
17 - Freshly ground black pepper to taste

# Method:

01 - In a large mixing bowl, combine bread flour, instant yeast, sugar, and salt. Create a well in the center, pour in lukewarm water and olive oil, and stir until a sticky dough forms.
02 - Transfer dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5 to 7 minutes.
03 - Place dough in a lightly oiled bowl, cover with a damp cloth, and allow to rise in a warm location until doubled in size, approximately 1 to 2 hours.
04 - Preheat oven to 425°F. Line a large baking sheet (approximately 12x16 inches) with parchment paper and drizzle lightly with olive oil.
05 - Punch down risen dough and transfer to prepared baking sheet. Stretch and press dough to fit the pan, creating shallow dimples across the surface using your fingertips.
06 - Brush the dough surface generously with extra-virgin olive oil.
07 - Artistically arrange vegetables and fresh herbs to create floral patterns. Form flowers using bell pepper rings and cherry tomatoes as centers, create stems with asparagus spears or chive stems, shape leaves with fresh herbs, and form petals using carrot ribbons or zucchini slices. Top with edible flowers if desired.
08 - Sprinkle flaky sea salt and freshly ground black pepper evenly over the decorated focaccia.
09 - Allow the decorated dough to rest uncovered for 10 to 15 minutes.
10 - Bake for 22 to 25 minutes or until golden brown and cooked through. Rotate the baking sheet halfway through baking to ensure even browning.
11 - Cool on a wire rack for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really, you just needed patience and a sharp knife.
  • The soft, herby focaccia is so good people forget to admire the art and just start eating.
  • You can make it ahead, decorate it an hour before guests arrive, and still feel completely calm.
02 -
  • Slice your vegetables thin enough that they soften in the oven but thick enough that they don't disappear—a mandoline set to about 2 millimeters is your friend.
  • Don't skip the final rest before baking; those 10 to 15 minutes let the yeast do its job one last time, giving you a lighter, airier crumb.
03 -
  • Don't oversalt the dough itself—let the flaky sea salt on top be your seasoning statement.
  • Keep your fingers slightly damp when arranging vegetables so they don't slip across the oiled surface.
Return