Easy Focaccia Bread with Edible Flowers

Rosemary Garlic Focaccia Bread with Edible Flowers

This Easy Focaccia Bread is one of those recipes that never fails to impress. It’s also wonderfully approachable, perfect for getting kids involved in the kitchen. I’ve even made this with toddlers as young as 3 years old, and they absolutely love it, especially when it comes time to knead the dough. One of the things I appreciate most about this recipe is how quick it is. Unlike many traditional focaccia recipes, this one requires only a short rise, just 10 to 20 minutes, making it easy to pull together without much planning.

What really brings this focaccia to life is the SPICE + LEAF Rosemary Garlic Salt, which truly makes the bread pop with flavor.

SPICE + LEAF Rosemary Garlic Salt

For this focaccia, I thought it would be fun to add some edible flowers and micro-vegetables. You may be able to see tiny baby carrots and mini zucchinis with their squash blossoms in the photo above. They add texture, color, and a beautiful visual elegance. If you’re wondering where to find edible flowers, you might not have to look that far; check your own backyard. You may be surprised to find that basil, lavender, and other herbs produce edible blooms. There are also specialty markets that carry a wide variety. Here in San Diego, I love going to Specialty Produce for edible flowers such as dahlias and pansies, along with micro-veggies.

Baked Focaccia Bread with Rosemary-Garlic Salt, and Edible Flowers

Don't be surprised when it comes out of the oven and the colors look a little different. The heat will change the colors, but it still looks gorgeous and tastes delicious!

SPICE + LEAF Galili Barnea Olive Oil

Finally, a good focaccia depends on good olive oil. I’ll admit, I’m a bit particular about this. I love using SPICE + LEAF’s Galili Barnea Olive Oil. Its grassy, tomato-forward notes and subtle peppery finish pair beautifully with the rosemary and garlic, creating a well-rounded and flavorful bread.

RECIPE

Easy Focaccia Bread with Rosemary-Garlic Salt & Edible Flowers

By Debbie Kornberg

Focaccia Bread Ingredients:

2 ¼ teaspoons yeast or 1 packet of

 Yeast

1 cup warm water

1 teaspoon sugar

2 ½ cups flour

2 Tbsp. + more SPICE + LEAF Galili Barnea Olive Oil

1 teaspoon salt

2 Tablespoons SPICE + LEAF Rosemary Garlic Salt

Focaccia Bread Instructions:

Step 1:  Preheat oven to 425 degrees.

Step 2: Dissolve yeast and sugar in warm water in a bowl. Stir and let sit for 10 minutes.

Step 3: Add flour, salt, and olive oil to yeast mixture and knead together until it forms a nice dough ball.

Step 4:  Let dough sit for about 10 minutes.

Step 5:  Using a Pyrex dish or baking sheet, baste with olive oil so it has a good coating. (Can also use parchment paper.)

Step 6: Pat, press, and gently stretch dough on baking sheet until it is thin in the middle and thick on the edges.

Step 7: Baste with olive oil and sprinkle on SPICE + LEAF Rosemary Garlic Salt. Next, place edible flowers on the raw focaccia dough. There is no right or wrong here, just be your artistic self. Gently baste a little olive oil over the edible flowers. It will also help them adhere to the dough.

Step 8: Place in oven for about 15 - 20 minutes at 425 degrees on the lowest rack in the oven.

Step 9: Once done, carefully remove from the baking vessel and it is ready to serve. If the focaccia looks a little dry, you can baste some additional olive oil on top of the bread.