Go Back

Flower Garden Focaccia

Servings: 8


  • 500 g strong white flour
  • 2 tsp salt
  • 7 g sachet of easy yeast
  • 2 tbsp olive oil
  • 400 ml cold water
  • vegetables (spring onions, peppers, onions, tomatoes etc) herbs & seeds


  • Place the flour, salt, yeast, olive oil and 300ml of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough, then knead the dough in the bowl for five minutes, gradually adding the remaining water.
  • Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about five minutes.
  • Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
  • Line a large baking tray with baking paper. Tip the dough out of the bowl and flatten the dough onto the prepared tray, pushing to the corners, cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for one hour.
  • Preheat the oven to 220C/200C Fan/Gas 7.
  • Once proved, drizzle with olive oil and use your finger tips to create small holes. Top with veggies arranged to look pretty.
  • Bake for 25 minutes or until the bottom of the bread sounds hollow.