Baby in Bloom Herb Focaccia (Print Version)

Garden-inspired herb focaccia topped with colorful floral-shaped vegetables and fresh herbs.

# 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, sliced into thin rings
08 - 1 yellow bell pepper, sliced into thin 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 rosemary, thyme, basil, parsley, chives, and dill for garnish
15 - Edible flowers such as pansies or nasturtiums, optional
16 - Flaky sea salt for sprinkling
17 - Freshly ground black pepper to taste

# Steps to Follow:

01 - In a large bowl, combine bread flour, instant yeast, sugar, and fine sea salt. Create a well in the center and pour in lukewarm water and olive oil. Stir until a sticky dough forms.
02 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook attachment for 5 to 7 minutes.
03 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, approximately 1 to 2 hours.
04 - Preheat oven to 425°F. Line a large baking sheet measuring 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 dimples across the surface using your fingertips.
06 - Brush the dough surface generously with extra-virgin olive oil.
07 - Arrange vegetables and fresh herbs artistically to create floral patterns. Form flowers using bell pepper rings and tomatoes, create stems with asparagus or chives, layer herbs as leaves, and arrange carrot ribbons or zucchini slices as petals. Add edible flowers if desired.
08 - Sprinkle focaccia generously with flaky sea salt and freshly ground black pepper.
09 - Allow decorated dough to rest uncovered for 10 to 15 minutes.
10 - Bake for 22 to 25 minutes until golden brown and cooked through. Rotate pan halfway through baking for even browning.
11 - Cool on a rack for 10 minutes before slicing and serving.

# Additional Tips::

01 -
  • It looks like restaurant-quality garden art, but the technique is genuinely forgiving—wonky flowers taste just as good.
  • You can prep vegetables hours ahead, so the actual assembly feels calm and creative rather than rushed.
  • It's naturally vegetarian and works for every celebration from intimate brunches to big gatherings.
02 -
  • Water temperature matters more than you'd think—if it's too hot, you'll kill your yeast and nothing rises; too cold and the yeast moves slowly and the dough takes twice as long.
  • Don't arrange vegetables too thickly or they'll release moisture and make the bread soggy underneath; think scattered garden, not packed garden.
03 -
  • Infuse your brushing oil with garlic, lemon zest, or even fresh herbs before you apply it—this adds layers of flavor without extra effort.
  • If your kitchen is cool, place the rising dough inside your oven with the light on, or over a pot of warm (not hot) water to speed things along.
Return