Garden Art Focaccia Bread

Ingredients

• 1.25 cup Warm Water (lukewarm, about 105-110°F)
• 1 tablespoon Honey (adds slight sweetness for yeast activation)
• 2.25 teaspoons Instant Active Dry Yeast (equivalent to one 1/4‑oz packet)
• 0.25 cup Olive Oil (extra‑virgin, for the dough)
• 0.75 teaspoon Salt (kosher or sea salt)
• 3 cup All‑Purpose Flour (sifted)
• 1 tablespoon Olive Oil (to coat the baking dish)
• 2 tablespoons Olive Oil (drizzled on top of the dough before baking)
• 1 bunch Flat Leaf Parsley (fresh, for decorative leaves)
• 1 piece Yellow Bell Pepper (cut into thin sticks for sunflower petals)
• 0.25 cup Black Olives (chopped, for sunflower centers)
• 0.25 cup Green Onions (sliced, for garnish)
• 0.25 cup Green Olives (sliced, for garnish)
• 0.5 cup Red Onion (thinly sliced into tulip shapes)
• 10 leaves Sage Leaves (for tulip‑shaped decorations)
• 0.25 cup Red Pepper (thin slices for tiny flower buds)
• 2 tablespoons Capers (for little bud accents)
• 0.5 cup Cherry Tomatoes (halved, for flower heads)
• 1 teaspoon Flaked Sea Salt (sprinkled on top before baking)

Instructions

1. Activate Yeast

   In the large mixing bowl combine 1.25 cups warm water, 1 Tbsp honey, and 2.25 tsp instant active dry yeast. Stir until dissolved.

   Time: PT5M

2. Add Wet Ingredients and Flour

   Add 0.25 cup olive oil, 0.75 tsp salt, and gradually pour in 3 cups sifted all‑purpose flour. Mix with the stand mixer on low speed until the dough pulls away from the sides of the bowl and forms a shaggy ball.

   Time: PT10M

3. First Rise

   Switch to the paddle attachment, knead on medium speed for about 2 minutes until smooth. Remove the paddle, shape the dough into a ball, cover the bowl with a damp towel, and let it rise in a warm spot until doubled, about 45 minutes.

   Time: PT45M

4. Prepare Baking Dish

   Generously oil the bottom of a 15×11‑inch baking dish with 1 Tbsp olive oil, spreading it evenly and discarding any excess.

   Time: PT5M

5. Shape the Dough

   Transfer the risen dough to the prepared dish, gently stretch it to the edges. Using your fingertips, press shallow indentations across the surface; these pockets will hold the olive‑oil drizzle.

   Time: PT7M

6. Oil and Brush

   Drizzle 2 Tbsp olive oil over the indented dough and spread with a pastry brush, ensuring the oil pools in the dimples.

   Time: PT2M

7. Add Decorative Toppings

   Press the prepared parsley leaves, yellow pepper sticks, chopped black olives, sliced green onions, sliced green olives, red‑onion tulip shapes, sage leaves, red‑pepper slices, capers, and halved cherry tomatoes into the dough, arranging them like a garden.

   Time: PT10M

8. Season

   Sprinkle 1 tsp flaked sea salt evenly over the top.

   Time: PT1M

9. Bake

   Place the dish in a pre‑heated oven at 350°F and bake until golden brown, about 25 minutes.

   Time: PT25M

   Temperature: 350°F

10. Cool and Serve

    Remove from oven, let cool in the pan for 5 minutes, then slice and serve warm with butter or extra olive oil.

    Time: PT5M

Nutrition Facts

Calories

270

Protein

1.5 g

Carbohydrates

38 g

Fat

15 g

Fiber

0.6 g

Ingredient Substitutions

• Instead of Warm Water: Warm Milk
• Instead of Honey: Maple Syrup
• Instead of Instant Active Dry Yeast: Regular Active Dry Yeast (requires proofing)
• Instead of Olive Oil: Vegetable Oil
• Instead of Salt: Table Salt (use ½ amount)
• Instead of All‑Purpose Flour: Bread Flour
• Instead of Olive Oil: Vegetable Oil
• Instead of Olive Oil: Vegetable Oil
• Instead of Flat Leaf Parsley: Flat Basil
• Instead of Yellow Bell Pepper: Orange Bell Pepper
• Instead of Black Olives: Kalamata Olives (chopped)
• Instead of Green Onions: Chives
• Instead of Green Olives: Black Olives
• Instead of Red Onion: White Onion
• Instead of Sage Leaves: Thyme Leaves
• Instead of Red Pepper: Red Chili Flakes (sprinkled)
• Instead of Capers: Chopped Pickles
• Instead of Cherry Tomatoes: Grape Tomatoes (halved)
• Instead of Flaked Sea Salt: Coarse Kosher Salt

Equipment Needed

• Large Mixing Bowl
• Measuring Cups and Spoons
• Stand Mixer with Paddle Attachment
• Pastry Brush
• 15×11‑inch Baking Dish
• Chef’s Knife
• Cutting Board
• Wooden Spoon
• Oven

Critical Steps — Do Not Skip

• Activating the yeast properly (Step 1)
• Allowing the dough to double in size during the first rise (Step 3)
• Creating the indentations that hold oil (Step 5)
• Baking until golden brown at the correct temperature (Step 9)

Chef Tips from the Video

• For extra flavor, add a teaspoon of dried Italian herbs to the dough.
• Use a mixture of black and green olives for contrasting colors.
• If you prefer a thinner focaccia, spread the dough in a larger, shallower pan.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.

Freezer: Freeze in a sealed bag for up to 2 months; reheat in oven.

Room temperature: Best eaten within 2 days; keep covered.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate for a slow rise; bring to room temperature before shaping.
• Bake the focaccia fully, then slice and freeze; reheat slices in a 350°F oven for 5‑7 minutes.

Frequently Asked Questions