Spring Bouquet Focaccia

    Spring Bouquet Focaccia
    Spring Bouquet Focaccia transforms humble bread dough into a garden painting — chive stems, parsley leaves and cherry tomato blossoms pressed into golden, dimpled dough that’s as stunning on the table as it is satisfying to pull apart.

    Writer and Photographer Francine Coles

    Focaccia is already a pleasure to make — elastic, forgiving dough that rewards patience with a golden, dimpled crust. This spring version transforms that simple foundation into something closer to a garden painting: chive stems, parsley leaves and jewel-toned cherry tomato blossoms arranged across the dough’s surface before baking, then emerging from the oven as a centerpiece as beautiful as it is edible. The technique is as approachable as any loaf of bread; the result is worthy of any Easter table, Mother’s Day brunch or springtime celebration.

    Yield: 12 servings

    Ingredients

    Focaccia:

    • 2 1/4 teaspoons (one 1/4-ounce packet) active dry yeast
    • 1 cup lukewarm water (100–110°F)
    • 1 teaspoon honey
    • 3/4 cup extra-virgin olive oil, divided
    • 2 1/2 cups all-purpose flour, plus more for kneading
    • 1 teaspoon kosher salt

    Spring Bouquet:

    • 2 boxes chives
    • 1 bunch Italian parsley
    • 1 pint cherry tomatoes
    • Fresh basil leaves, for topping
    • Flaky sea salt, to taste

    Directions

    1. In a medium bowl, combine the yeast, lukewarm water and honey; stir to combine. Set aside until foam forms on the surface of the liquid, about 5 minutes.
    2. Add 1/4 cup oil to the yeast mixture, followed by the flour and salt. Using a fork, stir until a shaggy dough forms, then turn out onto a lightly floured work surface. Knead until smooth and supple, about 10 minutes, then form into a ball. Alternatively, pour the oil in with the yeast mixture, transfer to the bowl of a stand mixer, add the flour and salt, and knead on medium-low speed with the dough hook for 7 to 8 minutes.
    3. Lightly grease a large bowl with 1 tablespoon oil. Add the dough, cover with plastic wrap and set aside to rise until just slightly more than doubled in size, about 1 hour.
    4. Brush a 9-by-13-inch rimmed baking sheet with 2 tablespoons oil. Transfer the dough to the pan and use your fingers to spread it to the edges. Press all over to form dimples, then drizzle 2 tablespoons oil over the top. Cover loosely with plastic wrap and set aside to rest until the dough puffs slightly, about 30 minutes.
    5. Set a rack in the center of the oven and preheat to 450°F. Arrange chives as flower stems across the dough surface. Add parsley sprigs at the tops of the chive stems to suggest leaves. Halve some cherry tomatoes in a zigzag cut through the center, removing seeds where possible. Quarter others vertically without cutting through the base and fan open. Arrange the tomato pieces over the dough to form blossoms.
    6. Drizzle the remaining 2 tablespoons olive oil over the top and sprinkle with flaky salt to taste. Bake until the focaccia is golden at the edges and browned on the bottom, about 20 minutes.
    7. Remove from the oven and let cool slightly. Use an offset spatula to slide the focaccia onto a cutting board. Top with fresh basil leaves and let cool completely before cutting into pieces and serving.

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