Baby in Bloom Herb Focaccia (Printer-friendly)

Garden-inspired focaccia adorned with fresh herbs and vibrant floral vegetable 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

# Directions:

01 - In a large bowl, mix bread flour, instant yeast, sugar, and 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 a dough hook for 5 to 7 minutes.
03 - Place dough in a lightly oiled bowl and cover with a damp cloth. 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 12 by 16 inches with parchment paper and drizzle with olive oil.
05 - Punch down dough and transfer to the prepared baking sheet. Stretch and press the dough to fit the pan, creating characteristic dimples with your fingertips.
06 - Brush the surface generously with olive oil.
07 - Arrange vegetables and herbs to create floral designs. Form flowers using bell pepper rings and tomato halves as petals, create stems with asparagus or chives, fashion leaves with fresh herbs, and add details with carrot ribbons or zucchini slices. Incorporate edible flowers if desired.
08 - Sprinkle the surface evenly with flaky sea salt and freshly ground black pepper.
09 - Allow the decorated focaccia to rest uncovered for 10 to 15 minutes at room temperature.
10 - Bake for 22 to 25 minutes until the surface is golden and the bread is cooked through. Rotate the pan halfway through baking for even browning.
11 - Transfer focaccia to a cooling rack and allow to rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • Stunningly beautiful presentation that doubles as centerpiece and appetizer
  • Soft, fluffy focaccia dough with signature dimples and olive oil richness
  • Customizable veggie art—use any colorful seasonal vegetables you have
  • Perfect for baby showers, spring gatherings, or special occasions
  • Vegetarian and impressively Instagram-worthy
  • Medium difficulty but absolutely worth the creative effort
02 -
  • Use colorful, thinly sliced seasonal vegetables for the most vibrant and beautiful decoration
  • Press vegetables gently into the oiled dough so they stick during baking
  • Don't skip the dimpling—it's essential for authentic focaccia texture and olive oil pools
  • Rotate the pan halfway through baking for even golden browning
  • For extra aromatic flavor, infuse olive oil with garlic or lemon zest before brushing
  • Best enjoyed the same day while the crust is crispy and the vegetables are fresh
  • Store leftovers wrapped at room temperature and reheat briefly in the oven to refresh
  • Take photos before slicing—this bread is too beautiful not to document!
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