This garden focaccia is so much fun to make and visually striking. No two ever look the same. The dough is soft and bubbly and requires minimal kneading.

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Garden Focaccia

INGREDIENTS

Dough

¼ cup warm water

1 ¼ teaspoons active dry yeast

¼ teaspoon sugar

1 teaspoon salt

16 ounces bread flour

1 1/2 cups cool water

Topping

4 tablespoons olive oil

1 teaspoon each finely minced rosemary and oregano

Assorted fresh vegetables like bell peppers, tomatoes, scallions, asparagus, cauliflower, and broccoli.

DIRECTIONS

To make the dough:

Dissolve yeast in water; add sugar. Measure flour into bowl; make hole in center of flour and add yeast mixture; add salt and remaining water to make a soft dough. Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to rise until double in size. Turn dough out onto a floured board and knead until dough is not sticky. Transfer the dough to an oiled sheet of parchment paper and gently stretch it out with your hands to fit a rimmed baking sheet. Brush the dough with 1 tablespoon of the remaining olive oil and sprinkle the rosemary and oregano evenly over the top and set aside.

Preheat the oven to 375F

With the vegetables create a veggie garden by cutting the vegetables into pieces and arranging them artfully on the dough. Make flowers, grass, fences. Use your imagination

Add interest with “olive” bugs and cauliflower “butterflies.”

When your masterpiece is ready, cover with a towel allow to rise about 30 minutes.

Use a brush to gently brush the top with the remaining olive oil and sprinkle with coarse salt and sesame seeds if desired.

Bake about 35 minutes or until dough is golden brown.

Cut into slices and serve warm. Serves 6 to 8

Recipe from “Ciao Italia: Plant, Harvest, Cook!”

Mary Ann Esposito’s latest cookbook helps home cooks learn about planting and cooking food. (Photo courtesy Mary Ann Esposito, Inc.)