Baby in Bloom Herb Focaccia (Print Version)

A garden-inspired focaccia featuring fresh herbs and vibrant floral vegetable designs.

# Ingredient List:

→ 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 Vegetable 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, and dill
15 - Edible flowers such as pansies or nasturtiums (optional)
16 - Flaky sea salt for sprinkling
17 - Freshly ground black pepper to taste

# Recipe Steps:

01 - In a large mixing 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 and cover with a damp cloth. Let 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 measuring 12 by 16 inches with parchment paper and drizzle lightly with olive oil.
05 - Punch down the risen 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 using a pastry brush.
07 - Arrange vegetables and fresh herbs artistically to create floral patterns. Form flowers using bell pepper rings and tomato halves, create stems with asparagus spears or chives, add leaves with herb sprigs, and form petals with carrot ribbons or zucchini slices. Include edible flowers if desired.
08 - Sprinkle the focaccia with flaky sea salt and freshly ground black pepper.
09 - Allow the decorated dough to rest uncovered for 10 to 15 minutes before baking.
10 - Bake for 22 to 25 minutes 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 Suggestions:

01 -
  • A show-stopping centerpiece that doubles as art and appetizer
  • Customizable with any colorful seasonal vegetables you have on hand
  • Medium difficulty but impressive results that look professionally crafted
  • Vegetarian-friendly and perfect for spring and summer gatherings
  • Interactive and fun to decorate—invite guests or kids to help design the floral patterns
02 -
  • Let the dough rise fully for the best texture—don't rush this step
  • Use a pastry brush to apply olive oil generously for maximum flavor and golden color
  • Arrange vegetables while the dough is still slightly cool to prevent wilting
  • Rotate the baking sheet halfway through for even browning across the entire focaccia
  • Plan your floral design ahead by sketching it out or arranging veggies on a plate first
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