Baby in Bloom Herb Focaccia (Print View)

A garden-inspired focaccia adorned with fresh herbs and artistic floral vegetable patterns.

# Components:

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

# Directions:

01 - In a large bowl, combine bread flour, instant yeast, sugar, and salt. Create a well in the center and add lukewarm water and olive oil. Stir until a sticky dough forms.
02 - Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 5-7 minutes.
03 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm location until doubled in size, approximately 1-2 hours.
04 - Preheat oven to 425°F. Line a large baking sheet measuring approximately 12x16 inches with parchment paper and drizzle with olive oil.
05 - Punch down the dough and transfer to the prepared baking sheet. Stretch and press the dough to fit the pan, creating dimples across the surface with your fingertips.
06 - Brush the dough surface generously with olive oil.
07 - Artistically arrange vegetables and herbs to create floral patterns, using bell pepper rings and tomatoes for flower shapes, asparagus or chives for stems, herb leaves for foliage, and carrot ribbons or zucchini slices for petals. Add edible flowers if desired.
08 - Sprinkle flaky sea salt and freshly ground black pepper evenly over the decorated surface.
09 - Allow the decorated dough to rest uncovered for 10-15 minutes.
10 - Bake for 22-25 minutes until golden brown and cooked through, rotating the pan halfway through for 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've just arranged vegetables like a playful gardener.
  • The dough is forgiving and actually relaxing to work with, especially once you understand that imperfect dimples are part of the charm.
  • Every time someone sees it, they pause—and that moment of surprised delight is worth every vegetable ring you slice.
02 -
  • Don't skip the dimpling step—they prevent air bubbles from puffing the dough unevenly and actually help your vegetable decorations stay in place.
  • Vegetables release water as they cook, so slice them thin enough that they cook through before the bread overbakes; thick slices will still be half-raw inside.
03 -
  • If your dough keeps shrinking when you try to stretch it, let it rest for 5 minutes and try again—gluten needs moments to relax, just like we do.
  • Make an infused oil with a few smashed garlic cloves and a strip of lemon zest 20 minutes before you brush the dough; it's the secret ingredient nobody expects.
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