Floral Garden Focaccia Bread

Created by Sahar Elgamil @elga.meal

This whimsical garden focaccia bread is the ultimate edible art project. Made with simple ingredients and topped with fresh herbs, veggies, and edible flowers, it’s a fun and flavorful way to celebrate the season, and the best part? You can prep, bake, and store it in just one 25 oz U-Konserve Stainless Steel Rectangle.

Watch Recipe Video on Instagram.

Ingredients:

• 1 cup all purpose flour
• 1/2 tsp salt
• 1/2 cup plus 1 Tbsp water
  
• 1 tsp instant yeast
  
• 1 tsp olive oil
  
• 1 Tbsp olive oil for proofing
  
• 1 Tbsp olive oil for dimpling
  
• Herbs & vegetables of choice (chives, cherry tomatoes, red onion, radishes, edible flowers, etc.)
• 1 U-Konserve Stainless Steel Rectangle 25 oz 

Instructions:

1. In a small microwavable bowl, microwave water for 10 seconds.
2. Add yeast and 1 tsp olive oil to your warm water. Whisk vigorously, then set aside.
3. In your 25 oz stainless steel Rectangle, combine flour and salt and mix well. Add your yeast mixture to the flour and mix until it forms a hydrated dough.
4. Cover with the lid and press down all the way to seal. Let rest for 10 minutes.
5. Remove the lid and begin gently stretching and pulling the dough over itself for 1-2 minutes. Wetting your hand with water will help with this step.
6. Drizzle 1 Tbsp olive oil over the dough, press the lid back on, and let proof for 30 minutes (If possible, let it sit in the oven with the proof setting turned on).
7. After 30 minutes, your dough should have grown. Gently stretch and pull for another minute, then flip it over so the smooth side is up. You may need to gently coax the dough to the edges so it fills the entire width of the container.
8. Drizzle 1 Tbsp olive oil over the dough, and begin pressing in with your fingers to dimple it.
9. Place any toppings you like on your focaccia. You can arrange them to look like a garden by using chives for the stems and various veggies/edible flowers for the florals.
10. Top with flaky salt and poppy seeds (optional), and bake at 425°F for 20 minutes on the lowest rack of your oven.
11. Remove it from the oven and allow to cool for at least 15 minutes before cutting into it. Enjoy your garden focaccia and store any leftovers in the same container you baked it in!