# 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, sliced into thin rings
08 - 1 yellow bell pepper, sliced into thin 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
# Step-by-step Directions:
01 - In a large bowl, combine bread flour, instant yeast, sugar, and fine sea salt. Create a well in the center and pour in lukewarm water and olive oil. Stir until a sticky dough forms.
02 - Transfer dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook attachment for 5 to 7 minutes.
03 - Place dough in a lightly oiled bowl and cover with a damp cloth. Allow to rise in a warm location until doubled in size, approximately 1 to 2 hours.
04 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet measuring 12 by 16 inches with parchment paper and drizzle with olive oil.
05 - Punch down the risen dough and transfer to the prepared baking sheet. Stretch and press the dough to fit the pan, creating shallow dimples across the surface with your fingertips.
06 - Brush the entire dough surface generously with extra-virgin olive oil.
07 - Arrange vegetables and fresh herbs artistically to create floral patterns. Form flower shapes using bell pepper rings and tomato halves as petals, create stems with asparagus or chives, position herb leaves between vegetables, and use carrot ribbons or zucchini slices as accent petals. Add edible flowers if desired.
08 - Sprinkle the entire surface with flaky sea salt and freshly ground black pepper.
09 - Allow the decorated dough to rest uncovered for 10 to 15 minutes at room temperature.
10 - Bake for 22 to 25 minutes until golden brown and cooked through. Rotate the baking sheet halfway through baking for even browning.
11 - Transfer focaccia to a wire rack and cool for 10 minutes before slicing and serving.
