Turn a blank bread canvas into a beautiful edible masterpiece with your favorite herbs and vegetables.
- 2/3 cup warm water
- 1 tablespoon active dry yeast
- 1 tablespoon honey
- 2 1/2 cups bread flour, divided
- 1 3/4 cups room temperature water
- 9 tablespoons olive oil, divided, plus more to taste
- 3 cups all purpose flour, plus more for dusting
- t tablespoon kosher salt
- 3 sprigs fresh dill
- 3 sprigs fresh rosemary
- 2 edible flowers
- 5 spears asparagus, woody ends trimmed and shaved
- 4 white mushrooms, cut into 1/3 in(8mm) slices
- 3 cherry tomatoes, of varying colors, halved
- 2 tablespoons kalamata olive, halved
- 1 tablespoon fresno chilie, thinly sliced
- 1 watermelon radish, thinly sliced
- 6 fresh chives
- 1 radish, thinly sliced
- flaky sea salt, to taste
- olive oil, to taste
- In a large bowl, whisk together the warm water, yeast, honey, and ½ cup (60 G) bread flour. Cover the bowl with plastic wrap and set in a warm place for 20–30 minutes, until the mixture is bubbly.
- Add the room temperature water, 5 tablespoons of olive oil, remaining 2 cups of bread flour, the all-purpose flour, and salt. Mix well with a rubber spatula to combine until the dough starts to come together.
- Turn the dough out onto a surface lightly dusted with all-purpose flour and bring together. Knead for 10–15 minutes, adding flour as needed to prevent sticking. The dough should be smooth and supple and bounce back when pressed.
- Coat a large bowl with 1 tablespoon of olive oil and transfer the dough into the bowl. Cover with plastic wrap and let rest in a warm place for 1–2 hours, until doubled in size.
- Remove the plastic wrap and punch the dough down.
- Grease a 18 x 13-inch (45 x 33 cm) baking sheet with 1-2 tablespoons of olive oil and use your hands to spread the oil all around the pan to coat. Transfer the dough to the pan and cover the dough with the same piece of plastic wrap. Let rest for 10–20 minutes so it is easier to stretch.
- Uncover the dough. With oiled hands, gently stretch the dough to fit the size of the baking sheet. Cover with plastic wrap again and let proof at room temperature for 1–2 hours, until the dough rises to fill the pan, or refrigerate overnight. Refrigerating overnight is optional, however it will result in a better final texture and flavor. If refrigerating, let the dough come to room temperature for 30–60 minutes before proceeding, until slightly puffed.
- Preheat the oven to 400°F (200°C).
- Use your fingers to dimple the surface of the focaccia dough. Drizzle with the remaining 2 tablespoons of olive oil.
- Use the dill, rosemary, edible flowers, asparagus, mushrooms, cherry tomatoes, Kalamata olives, Fresno chiles, watermelon radish, chives, and radish to create a decorative gardenscape scene on the focaccia. Sprinkle all over with flaky sea salt.
- Bake the focaccia for 15 minutes, then turn the pan and bake for another 7–10 minutes, until the bread is golden brown in the areas not covered with toppings. If the toppings are getting too dark, lightly cover the focaccia with foil for the remainder of baking.
- Remove the focaccia from the oven and let cool in the pan for 10 minutes. Transfer to a cutting board and drizzle with more olive oil.
- Slice and serve.