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Garden Focaccia

I've come a long way in overcoming my fear of yeast baking, and I was actually excited to see this month's Taste of Home Bakeable challenge was a savory bread.  I've been hitting the farm pretty much weekly and had some great veggies and herbs on hand. 

I used my KA mixer for the dough and then popped it into the oven on the proof cycle. I pressed the dough down into the pan as directed, making dimples to catch the oil and then added my decorations.   I used bell peppers, hot peppers, red onion, grape tomatoes, chives, sage, garlic scapes and thyme.  


I popped it back in the oven on the proof cycle for 30 mins.  I had to press a few of the herbs back down slightly.  I brushed the top with a little bit more oil and then sprinkled it lightly with kosher salt. 

My focaccia baked in 23 mins on convection. I did lose a few of the smaller chives, next time I'll be sure to stick to larger ones. I sliced the peppers and onions super thin, about 1/4", so they softened and cooked through nicely. 
I lifted it slightly with a spatula and then slid it out onto a cutting board, it was almost too pretty to cut up! Just the base focaccia is amazing, it's definitely going to be a repeat here, with some herbs chopped up and incorporated into the dough.

Thanks so much to James S. for the recipe and to Taste of Home for another great #Bakeable challenge! If you'd like to participate in this one or future challenges, you can get the details here


Garden Focaccia

Garden Focaccia
Author: Jolene's Recipe Journal


  • 1 packet (1/4 ounce) active dry yeast
  • 1 1/4 cups warm water, divided
  • 1 tablespoon honey
  • 3 cups all-purpose flour
  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 3/4 teaspoon salt
  • 1 teaspoon flaky sea salt (optional)
  • Veggies and herbs to decorate


  1. In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes.
  2. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet).
  3. Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes.
  4. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan.
  5. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again.
  6. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil.
  7. Decorate as desired with vegetables and herbs. Let rise until doubled in size, 30-40 minutes.
  8. Preheat oven to 425º. If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
yeast, bread, vegetables
Bread, sides, Vegetables






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