Baby Bloom Herb Focaccia (Printable Version)

A colorful focaccia adorned with fresh herbs and flower-shaped vegetables, ideal for spring occasions.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant yeast
03 - 2 teaspoons sugar
04 - 2 teaspoons fine sea salt
05 - 1⅓ cups lukewarm water
06 - ¼ cup extra-virgin olive oil, plus more for brushing

→ Floral Veggie Toppings

07 - 1 red bell pepper, thinly sliced into rings
08 - 1 yellow bell pepper, thinly sliced into rings
09 - 1 small red onion, thinly sliced
10 - 6 to 8 cherry tomatoes, halved
11 - 1 small zucchini, thinly sliced
12 - 8 to 10 asparagus spears, halved lengthwise
13 - 1 carrot, peeled and sliced into thin ribbons
14 - Fresh herbs including rosemary, thyme, basil, parsley, chives, and dill
15 - Edible flowers such as pansies or nasturtiums, optional
16 - Flaky sea salt for sprinkling
17 - Freshly ground black pepper to taste

# How-To Steps:

01 - In a large bowl, combine bread flour, instant yeast, sugar, and salt. Create a well in the center and pour in lukewarm water and olive oil. Stir until a sticky dough forms.
02 - Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 to 7 minutes.
03 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, approximately 1 to 2 hours.
04 - Preheat oven to 425°F. Line a large baking sheet approximately 12 by 16 inches with parchment paper and drizzle with olive oil.
05 - Punch down the dough and transfer to the prepared baking sheet. Stretch and press the dough to fit the pan, creating dimples with your fingertips.
06 - Brush the surface generously with olive oil.
07 - Arrange vegetables and herbs artistically to create floral patterns using bell pepper rings and tomatoes for flowers, asparagus or chives for stems, herbs for leaves, and carrot ribbons or zucchini slices for petals. Add edible flowers if desired.
08 - Sprinkle with flaky sea salt and black pepper. Let the decorated dough rest uncovered for 10 to 15 minutes.
09 - Bake for 22 to 25 minutes, or until golden and cooked through. Rotate the pan halfway through for even browning.
10 - Cool on a rack for 10 minutes before slicing and serving.

# Tips for Success:

01 -
  • Visually stunning and Instagram-worthy, perfect for baby showers, bridal events, or spring brunches
  • Combines the rustic charm of homemade focaccia with creative, edible art
  • Uses fresh, colorful vegetables that add flavor, nutrition, and natural beauty
  • Customizable design—arrange your veggie flowers however you like
  • Surprisingly approachable for a medium-difficulty recipe, with most time spent on rising
  • Vegetarian, wholesome, and made with simple, real ingredients
02 -
  • Use bread flour for the best texture and rise; all-purpose flour works but yields a softer crumb
  • Generously oil your hands when dimpling to prevent sticking and achieve those classic focaccia craters
  • Arrange your veggie art before the final rest so toppings settle into the dough slightly
  • For deeper flavor, let the dough cold-proof in the refrigerator overnight after the first rise, then bring to room temperature before shaping
  • Rotate the pan halfway through baking for even golden browning across the entire surface
  • A mandoline makes slicing vegetables uniformly thin and speeds up prep time significantly
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