Baby in Bloom Herb Focaccia (Printable)

A vibrant focaccia adorned with fresh herbs and floral-shaped vegetables, ideal for festive occasions.

# 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 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 herbs including 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

# Method:

01 - In a large bowl, combine bread flour, instant yeast, sugar, and salt. Create a well in the center and pour in lukewarm water and olive oil, stirring 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 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 dough and transfer to prepared baking sheet. Stretch and press dough to fit the pan, creating characteristic dimples across the surface using your fingertips.
06 - Brush the entire surface generously with extra-virgin olive oil.
07 - Artistically arrange vegetables and herbs to create floral patterns across the focaccia. Form flower shapes using bell pepper rings and tomatoes as petals, asparagus spears or chives as stems, fresh herbs as foliage, and carrot ribbons or zucchini as additional petals. Add edible flowers if desired.
08 - Sprinkle the decorated focaccia evenly with flaky sea salt and freshly ground black pepper.
09 - Allow the decorated dough to rest uncovered for 10 to 15 minutes.
10 - Bake for 22 to 25 minutes until golden brown and cooked through. Rotate the pan halfway through baking to ensure even browning.
11 - Cool focaccia on a wire rack for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's a showstopper that tastes as good as it looks, so people actually want to eat the art.
  • The combination of soft, olive-oil-rich dough with fresh, crisp vegetables creates layers of flavor that feel both comforting and light.
  • You can prep vegetables hours ahead and arrange them right before baking, making it less stressful than it appears.
02 -
  • The vegetables will release moisture as they cook, so don't arrange them too far in advance or press them deeply into the dough; they should sit on top like guests at a party, not burrowed in.
  • If your oven runs hot, cover the focaccia loosely with foil for the last 5 minutes to prevent the vegetables from charring while the bread finishes baking.
  • Cold dough will spread slowly in the oven, so make sure you give it that second rest after shaping or it won't puff properly.
03 -
  • Keep your hands slightly oiled while stretching the dough so it doesn't stick, and don't worry if it springs back—let it rest for a few minutes and try again.
  • Arrange vegetables with tweezers if you're going for precision details; they give you control that your fingers can't quite achieve.
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