How To Make Garden Focaccia Art
How To Make Garden Focaccia Art is a easy Italian recipe that serves 8. 200 calories per serving. Recipe by Rachael Ray Show on YouTube.
Prep: 1 hr 15 min | Cook: 20 min | Total: 1 hr 50 min
Cost: $4.83 total, $0.60 per serving
Ingredients
- 3.25 cups All-Purpose Flour (sifted)
- 2 teaspoons Honey (optional – can substitute sugar)
- 2.25 teaspoons Instant Rise Yeast (or active dry yeast)
- 2 teaspoons Salt (kosher or table salt)
- 0.25 cup Olive Oil (extra‑virgin, plus extra for drizzling)
- 1.25 cups Warm Water (about 110°F/43°C)
- 0.5 cup Red Onion (thinly sliced)
- 0.5 cup Cherry Tomatoes (halved)
- 1 tablespoon Fresh Rosemary (leaves stripped)
- 1 teaspoon Sea Salt (for finishing)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together 3 ¼ cups all‑purpose flour, 2 ¼ teaspoons instant yeast, and about 2 teaspoons salt until evenly distributed.
Time: PT5M
Add Wet Ingredients
Stir in 2 teaspoons honey, ¼ cup olive oil, and 1 ¼ cups warm water (110°F) until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 2‑3 minutes until it comes together in a smooth ball.
Time: PT3M
First Rise
Place the dough back in the bowl, coat the surface with a drizzle of olive oil, cover with a damp kitchen towel, and let it rise in a warm spot until doubled in size, about 1 hour.
Time: PT1H
Transfer to Pan
Generously oil the 9×13‑inch baking pan, then gently press the risen dough into the pan, stretching it to the edges.
Time: PT5M
Create Dimples
Using your fingertips, press evenly spaced dimples into the surface of the dough.
Time: PT2M
Add Toppings
Scatter the sliced red onion, halved cherry tomatoes, and rosemary leaves over the dough. Drizzle with a little extra olive oil and sprinkle with sea salt.
Time: PT5M
Bake
Bake in a pre‑heated oven at 425°F for 15‑20 minutes, or until the top is golden brown and the edges are crisp.
Time: PT20M
Temperature: 425°F
Cool and Serve
Remove the focaccia from the oven, let it cool in the pan for 5 minutes, then cut into squares and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Honey: Granulated Sugar
- Instead of Instant Rise Yeast: Active Dry Yeast
- Instead of Olive Oil: Canola Oil
- Instead of Red Onion: Yellow Onion
- Instead of Cherry Tomatoes: Grape Tomatoes
- Instead of Fresh Rosemary: Dried Rosemary (½ tsp)
Equipment Needed
- Large Mixing Bowl
- Measuring Cups and Spoons
- Kitchen Towel
- 9x13 Inch Baking Pan
- Oven
- Pastry Brush
- Knife
- Cutting Board
- Spatula (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- First rise until dough doubles in size
- Creating dimples with fingertips
- Baking until golden brown (15‑20 min at 425°F)
Chef Tips from the Video
- Use extra‑virgin olive oil for the best flavor and aroma.
- For a more pronounced honey flavor, drizzle a thin honey glaze over the focaccia just after baking.
Troubleshooting
Dough does not rise
Check that the yeast is fresh and that the water was warm, not hot. If needed, add a pinch more yeast.
Focaccia is soggy on top
Pat toppings dry before adding and avoid excessive olive oil; bake until the surface is crisp.
Edges are burnt
Lower the oven temperature to 400°F and bake for a slightly longer time, or move the pan to a lower rack.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.
Room temperature: Can stay at room temperature for up to 2 days in a sealed bag.
Make-Ahead Tips
- The dough can be prepared a day ahead and kept refrigerated after the first rise; bring to room temperature before shaping.
- Baked focaccia can be reheated in a 350°F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of focaccia art in Italian cuisine?
Focaccia originates from ancient Roman flatbreads and has become a staple of Italian regional cooking, especially in Liguria. The recent "focaccia art" trend turns this traditional bread into a canvas for colorful vegetable designs, blending culinary tradition with visual creativity.
What are traditional regional variations of focaccia in Italy?
In Liguria, focaccia is often topped simply with olive oil, sea salt, and rosemary. In Puglia, it may include tomatoes and olives, while in Tuscany, herbs like sage are common. The "focaccia art" version adds modern, decorative toppings while keeping the classic base.
How is focaccia traditionally served in Italian households?
Freshly baked focaccia is typically served warm as an appetizer or side, sliced and drizzled with olive oil, sometimes accompanied by cured meats, cheeses, or soups. It’s also enjoyed on its own with a glass of wine.
What occasions or celebrations is focaccia traditionally associated with in Italy?
Focaccia is a everyday staple but is also featured at family gatherings, festivals, and holidays such as Easter, where it may be shaped into symbolic forms. The decorative "focaccia art" version is popular for parties and social media sharing.
What other Italian dishes pair well with focaccia art?
Focaccia pairs beautifully with antipasto platters, fresh salads, tomato‑based soups, grilled vegetables, and cured meats like prosciutto. It also complements pasta dishes and hearty stews.
What are the most common mistakes to avoid when making focaccia art?
Common errors include using water that’s too hot (killing the yeast), under‑ or over‑proofing the dough, adding too many wet toppings, and baking at too high a temperature which can burn the edges before the center cooks through.
Why does this focaccia recipe use honey instead of sugar?
Honey adds a subtle floral sweetness and helps the yeast activate more quickly, giving the focaccia a slightly richer flavor and a softer crumb compared to plain sugar.
Can I make focaccia art ahead of time and how should I store it?
Yes. After baking, let the focaccia cool completely, then wrap tightly in plastic wrap and store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months. Reheat in a 350°F oven to restore texture.
What texture and appearance should I look for when making focaccia art?
The focaccia should have a golden‑brown, crisp crust with deep dimples that hold olive oil. The interior should be airy and soft, and the vegetable toppings should be vibrant yet not soggy.
How do I know when the focaccia is done cooking?
The focaccia is done when the top is golden brown, the edges are crisp, and a tap on the bottom sounds hollow. An internal temperature of about 200°F indicates it’s fully baked.
What does the YouTube channel Rachael Ray Show specialize in?
The YouTube channel Rachael Ray Show specializes in approachable, family‑friendly recipes, cooking tips, and lifestyle content presented by Rachael Ray and her rotating team of chefs, focusing on quick, flavorful meals for home cooks.
How does the YouTube channel Rachael Ray Show's approach to Italian cooking differ from other cooking channels?
Rachael Ray Show emphasizes simplicity and speed, often using pantry staples and minimal equipment, whereas many Italian‑focused channels may delve into more traditional techniques or specialty ingredients. This makes the focaccia art recipe accessible to beginners.
Last updated: September 6, 2026
