What’s Up, Hungry People

I have a catchphrase here in the Starving Chef’s kitchen: “Food is art, and I intend to play with it.”

And it’s true. I’ve been playing with my food and making art with it since I started eating solid foods as an infant. One might say I was born to be a food blogger.

Enter: focaccia garden bread.

It’s the epitome of food turned art—or art turned food?

With the peak harvest season right around the corner, this focaccia makes the best of the freshest foods summer has to offer. Plus, I added in a few store-bought items like pickled teardrop peppers to give it some extra zing!

Garden Focaccia Inspiration

Turn the focaccia dough into your canvas! I made my focaccia from scratch and then used a square pan specially made for focaccia (affiliate link). The square corners make all the difference when it comes to getting the bread to hold its shape as it bubbles and rises.

Make your focaccia your own! Arrange different vegetables to look like flowers, petals, grass, and leaves. Here’s a list of suggested vegetables—most of which I used in my very own artistic loaf.

Here’s What You Need

• Chives – Great for grass; thin and delicate for detailing.
• Asparagus – Ideal for ‘flower stems’; adds structure and height.
• Shallot – Slice in half to resemble flowers; brings a subtle sweetness.
• Teardrop peppers – These are pickled but add tons of color and texture.
• Green onion – Perfect for stalks and branches; adds a mild onion flavor.
• Cherry tomatoes – Can make flower tops or a pretty design; juicy bursts of flavor.
• Capers – Sprinkle on to mimic bees or bugs; adds a tangy bite.
• Italian parsley – Use for leaves and petals; fresh and slightly peppery.
• Mini sweet bell peppers – Slice to look like butterflies or flowers; sweet and crunchy.
• Mushrooms – Perfect for creating the ground; earthy and umami-rich.
• Zucchini slices – Use for the forest floor; mild and soft texture.
• Radishes – Adds pops of bright pink color; crisp with a peppery edge.
• Crushed pistachios – Adds pops of crunch and green color; a nutty contrast.

Let’s Cook

First, you’ll need to get your dough ready. In a small bowl, whisk together the warm water, yeast, and sugar. Let the mixture sit for 10-15 minutes until it becomes frothy and bubbly. This means the yeast is alive and kicking.

While the yeast is doing its thing, grab a large bowl and mix the flour and coarse salt. Slowly pour in the frothy yeast mixture, and start combining everything with your hands. The dough will be sticky, but that’s exactly what you want.

First Rise

Now, take that sticky dough and transfer it to a greased square pan. This pan is your canvas, so treat it with care. Lightly cover the dough and find a warm spot in your kitchen (around 90°F) for it to rise. Let it hang out there for 3-4 hours until it doubles in size.

Shape and Second Rise

Once your dough has risen beautifully, it’s time to give it some character. Use your fingertips to press down all over the dough, creating deep divots. Don’t be shy—press all the way to the bottom of the pan. After that, drizzle olive oil generously over the top. Let the dough rise for another hour, giving it time to soak up the olive oil.

Decorate Your Garden

While your dough is having its final rise, preheat your oven to 450°F. Now comes the fun part—decorating your garden focaccia! Grab your selection of veggies and start arranging them on top of the dough. Think of it as creating an edible work of art. Go wild with patterns, colors, and shapes to make your favorite flowers or create a scene on the focaccia.

Focaccia Art Pro Tip: Keep in mind the stuff you put on top may shift around as it bakes, so it’s almost better to cluster things a bit closer because the focaccia will expand and push things apart as it bakes.

Bake to Perfection

Once your garden is complete, lightly tent the pan with foil and place it in the preheated oven. Bake for 20 minutes with the foil on, then remove the foil and continue baking for an additional 10 minutes. The bread should be puffed up, golden brown, and the veggies should be perfectly roasted and nestled into the dough.

Finishing Touches

Finally, drizzle a little more olive oil over the hot focaccia and, if you like, sprinkle on some sea salt for an extra punch of flavor. Serve it with a side of aged balsamic reduction for dipping, and you’re all set to enjoy your garden focaccia!

Focaccia Troubleshooting Tips

• Dough too sticky? – That’s normal! Just keep mixing until it comes together. You can lightly flour your hands to make it easier to handle.
• Rising issues? – If your dough isn’t rising, check the temperature of your water. It should be around 110°F. Also, make sure your yeast is fresh.
• Veggies too wet? – Pat them dry before arranging on the dough to prevent excess moisture from seeping into the bread.
• Bread not browning? – If your focaccia isn’t getting that beautiful golden color, move it to the top rack for the last few minutes of baking.

Common Focaccia Questions

• Can I use dried herbs instead of fresh?
  • Yes, but fresh herbs will give you better visual appeal and flavor. If using dried, sprinkle them sparingly as they’re more potent. Dried herbs also give a fun texture to the ‘ground’ portion of your floral focaccia art too!
• Can I make the dough ahead of time?
  • Absolutely! You can let the dough rise in the fridge overnight. Just make sure to bring it back to room temperature before the final rise.
• What if I don’t have a square pan?
  • A round pan or even a baking sheet will work, but the shape and rise might vary slightly.
• How do I store leftovers?
  • Wrap the focaccia tightly in plastic wrap or store it in an airtight container. It will stay fresh for 2-3 days at room temperature.

Making garden focaccia is more than just baking bread—it’s a way to bring a little art to your table. With every slice, you get a taste of summer’s freshest produce and a glimpse of the creativity that went into crafting it. Whether it’s a special occasion or just a way to brighten up your day, this garden focaccia will make your meal something to remember. So roll up your sleeves, get those veggies ready, and enjoy the process as much as the result!