Turn a blank bread canvas into a beautiful edible masterpiece with your favorite herbs and vegetables. Want to get the best fluff and flavor out of your focaccia? Refrigerate the dough overnight before baking. But if you’re too eager to eat, simply let it proof at room temperature for 1–2 hours. This recipe is perfect for getting into the spring spirit.

Quick Info

⏱️ 897 min • 🍽️ 12 servings • ⭐ 90%

Nutrition

260 cal • 7g protein • 47g carbs • 4g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Sides] • [Fusion]

Ingredients

• ⅔ cup warm water
• 1 tablespoon active dry yeast
• 1 tablespoon honey
• 2½ cups bread flour, divided
• 1¾ cups room temperature water
• 9-10 tablespoons olive oil, divided, plus more to taste
• 3 cups all-purpose flour, plus more for dusting
• 1 tablespoon kosher salt
• 3-4 sprigs of fresh dill
• 3-4 sprigs of fresh rosemary
• 2-3 edible flowers
• 5-6 asparagus spears, woody ends trimmed and shaved
• 4-5 white mushrooms, cut into ⅓-inch slices
• 3-4 cherry tomatoes of varying colors, halved
• 2 tablespoons Kalamata olives, halved
• 1 tablespoon pickled Fresno chiles, thinly sliced
• 1 watermelon radish, thinly sliced
• 6-8 fresh chives
• 1 radish, thinly sliced
• Flaky sea salt, to taste
• Olive oil, to taste

Instructions Preview

1. In a large bowl, whisk together the warm w…
2. Add the room temperature water, 5 tablespo…
3. Turn the dough out onto a surface lightly …

…and 11 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty