Why settle for plain bread when you can bake a garden? This focaccia recipe is your ticket to creating a delicious masterpiece that’s as stunning as it is scrumptious. With simple ingredients, a little patience, and a sprinkle of creativity, you’ll craft a loaf that’s golden, crispy, and blooming with veggie “flowers.” Let’s turn your kitchen into an edible art studio!

INGREDIENTS

• 4 cups “00” flour or bread flour if you don’t have 00 flour
• 1 tsp salt 
• 2 cups warm water 
• 2 tsp dry instant yeast 
• 1 tsp sugar 
• ½ cup olive oil 

For decoration:

• Capsicum, cherry tomatoes, cucumber, red onion, mushrooms, or whatever veggies spark your creativity!
• Parsley, you can add other herbs if you like, for example, rosemary, chives, or basil.

I sourced all my fresh ingredients from Todarello’s Katoomba Village Fruit Market, a true gem for any home chef. Their vibrant displays of produce are a feast for the eyes, with fruits and vegetables so fresh they practically glow with flavour. From crisp capsicums to fragrant herbs, everything I needed for my focaccia garden was right at my fingertips.

METHOD

NOTE: Preheat your oven to 200°C/390°F

Mixing the Magic: Creating the Dough

1. Awaken the Yeast

Combine warm water, sugar, and yeast in a bowl. Make sure the water is just the right temperature—like a baby’s bath. Let it rest until it gets foamy and bubbly, like a tiny science experiment.

2. Stir It Up

In a large bowl, mix your flour and salt. Slowly add the foamy yeast mixture and a tablespoon of olive oil. Stir until it turns into a sticky, thick dough. Drizzle on a bit more olive oil, coat your hands, and gently roll the dough around in the bowl. Cover with plastic wrap—it’s nap time for your dough.

Watch It Grow: Letting the Dough Rise

Put the covered bowl in a warm, cozy spot and let the dough rise for about an hour or until it doubles in size. Give it a gentle fold, drizzle more olive oil, and if you’ve got the patience, let it rest overnight in the fridge. This slow rise will give your focaccia a flavour boost that’s worth the wait.

3. Build Your Bread Garden

Spray a deep baking dish with nonstick spray and add a generous layer of olive oil. Tip the dough into the pan and gently stretch it to the corners, dimpling it with oiled fingers. Now, channel your inner artist! Use sliced capsicum as petals, cherry tomatoes for bold pops of colour, and fresh herbs for stems. Sprinkle flaky sea salt on top for the perfect finish.

4. Bake and Admire Your Work

Bake your creation for 30–40 minutes. The bread should be golden brown, crispy on the outside, and sound hollow when tapped. Let it cool for a few minutes in the pan before transferring to a wire rack.

5. Slice, Serve, and Savour

Your focaccia garden is ready to shine! Whether you’re impressing friends or just spoiling yourself, this edible beauty is guaranteed to wow. Don’t forget to snap a pic, soak up all those compliments, and revel in the delicious fruits (or flowers) of your labour. Who knew baking could be this much fun—and this gorgeous?

POST FEAST REVIEW

As a newcomer to focaccia making, I was honestly impressed that my bread looked and tasted just like store-bought focaccia—and it really wasn’t that hard to make! But I think the real art is in making it taste authentic. While I did capture some of those classic focaccia flavours, I added my own modern twist with vegetables on top. They might not be traditional, but they were tasty and added a unique touch.

WOULD I MAKE THIS AGAIN?

Yes, I would make focaccia again. I have never made focaccia before, and I’m absolutely taken with how you can really make it your own! While it’s still focaccia, the toppings and design completely transform it into something unique—truly a work of art. It’s amazing how a simple loaf of bread can turn into a personalised creation. Now, I’m eager to perfect the traditional flavours of focaccia and experiment with different variations. It’s such a fun and rewarding experience, and I can’t wait to bake more delicious batches in the future!

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