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Perfect Herb Garden Focaccia Art Bread Recipe with Easy Vegetable Mosaic Tutorial

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A beautiful and delicious herb garden focaccia art bread featuring a vegetable mosaic, combining fresh herbs and seasonal veggies for a flavorful and visually stunning bread.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 ¾ cups (420ml) warm water (around 110°F / 43°C)
  • ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
  • 1 teaspoon granulated sugar
  • 2 teaspoons fine sea salt, plus extra for topping
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup (60ml) olive oil (for herb oil), warmed slightly
  • Cherry tomatoes, halved
  • Thinly sliced zucchini (ribbons or rounds)
  • Thin slices of red onion
  • Yellow bell pepper, cut into small squares
  • Black olives, pitted and sliced (optional)

Instructions

  1. Activate the yeast: In a large bowl, whisk together warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until frothy and bubbly.
  2. Mix the dough: Add flour and sea salt to the yeast mixture. Stir until it starts to come together. Pour in ¼ cup olive oil and knead for 8–10 minutes until smooth and elastic.
  3. First rise: Lightly oil a mixing bowl, place dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  4. Prepare the herb oil: Mix chopped rosemary, thyme, minced garlic, and ¼ cup warm olive oil in a small bowl. Set aside.
  5. Shape the dough: Transfer dough to a well-oiled 9×13 inch baking pan. Stretch and press to fill the pan evenly. Dimple the surface deeply all over with fingertips.
  6. Create the vegetable mosaic: Press vegetable pieces gently into the dough dimples, arranging them like a garden scene.
  7. Second rise: Cover the pan loosely and let dough rise again for 30–40 minutes until puffy.
  8. Brush with herb oil and season: Generously brush herb-infused olive oil over the surface, making sure it pools in dimples and around veggies. Sprinkle with flaky sea salt.
  9. Bake: Preheat oven to 425°F (220°C). Bake on middle rack for 20–25 minutes until golden brown and crispy on edges.
  10. Cool and serve: Let bread cool in pan for 10 minutes before slicing. Serve warm or at room temperature.

Notes

[‘Don’t skip the dimpling to trap olive oil and herbs for moist, flavorful bread.’, ‘Use fresh herbs for best flavor; if using dried, use half the amount and combine with garlic.’, ‘Press veggies gently to keep mosaic pattern visible.’, ‘If veggies brown too fast, tent with foil halfway through baking.’, ‘Dust dough lightly with flour if too sticky, but avoid adding too much.’, ‘Pre-oil baking sheet to prevent sticking and promote crispy bottom crust.’, ‘Dough can be prepared ahead and refrigerated overnight; bring to room temperature before shaping.’]

Nutrition

Keywords: focaccia, herb bread, vegetable mosaic, rosemary, thyme, olive oil, easy bread recipe, garden bread, vegetarian, vegan, appetizer

Find it online: https://grubella.com/perfect-herb-garden-focaccia-art-bread-recipe-with-easy-vegetable-mosaic-tutorial/