Garden Herb Focaccia

My Garden Herb Focaccia with herb infused dough is covered in edible flowers and herbs from the garden. You can spot Calendula, Nasturtiums, Pansies, Cornflowers, Squash Blossoms, Basil, Chives, and Rosemary!

INGREDIENTS:

2 1/4 teaspoons instant yeast

2 teaspoons sugar

1 1/3 cup warm water 

4 cups flour 

2 teaspoons kosher salt (+ more for topping)

1/2 cup olive oil (+ more for greasing)

1 tbs fresh rosemary (chopped)

1 tbs fresh basil (chopped)

1/2 tbs chives (chopped)

1/2 tbs fresh sage (chopped) 

1/2 tbs fresh thyme (stems removed)

1/2 tbs fresh dill (chopped)

Desired edible toppings for decoration

DIRECTIONS:

Combine the yeast, sugar and warm water in a bowl. Stir gently and set aside. Allow the yeast to rest and become frothy (around 15 minutes). While the yeast is resting begin on the flour mixture. 

To your mixing bowl (stand mixer fitted with dough hook preferred) add flour, salt, olive oil, and herbs. Mix to incorporate ingredients. This should take around 30 seconds. While the mixer is still running pour the yeast mixture in slowly. Once all yeast is evenly distributed increase speed to medium. Allow to mix for 5 minutes. Turn the mixer off and scrape the sides and bottom of the bowl. Mix for another 5 minutes on medium. While the dough is mixing add olive oil to coat the bottom and sides of a large bowl. Turn the mixer off and form dough it into a ball. Transfer the dough to your prepared bowl. Once in the bowl turn the dough to evenly coat all sides with olive oil. Cover and allow to rest in a warm spot for 1 1/2 - 2 hours, or until doubled in size.

Preheat oven to 400º. 

Grease the bottom of your preferred pan with olive oil. Pour your dough out onto the center of the pan. Use your hands to gently spread the dough out to touch the sides of your pan. Once you have achieved your desired shape cover the dough again and allow to rest 30 minutes. 

Brush the top of your dough with olive oil. Use your fingers to press down through the top of the focaccia until you feel the pan underneath. Repeat this evenly over the surface of the dough. Now, It’s time to decorate! I used zinnias, allium blossoms, signet marigolds, sage, globe amaranths, mint leaves and blossoms, and basil leaves and blossoms all fresh from my garden. You can use a variety of toppings including peppers, tomatoes, herbs, edible flowers, onions, greens, etc. the possibilities are endless.  Lightly coat the toppings with olive oil and sprinkle with kosher salt. Bake for 25-30 minutes or until golden brown and cooked through. Allow to cool slightly before serving. Enjoy!