We’ve had fun making garden focaccia over the past several weeks. It is now our “signature dish” to have out (uncut) when guests arrive.

I spray the design with olive oil spray just before baking to protect the veggies and herbs a bit. We like the mini peppers to make flowers and use finely chopped olives for “dirt” at the bottom. Thin slices of shallots (from root to stem) make beautiful flowers as well and taste delicious when baked. I have also used carrots, scraped lengthwise with a channel knife, then thinly sliced, as flowers. It’s fun to go out to the herb garden and get inspiration!

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