Flower Focaccia

Sometimes you want to make sure your friends know that you spent a lot of time on something but trust us. This recipe is worth it! Sweetened with honey and decorated in edible flowers and flowering herbs, this is one yeast bread sure to impress your friends and family.

Flower Focaccia
(honey flatbread, sea salt+ edible flowers)
Serves 12

What you need:
2½ cups water
1 (¼-ounce) packet active dry yeast (2¼ teaspoons)
2 teaspoons Savannah Bee Company Honey (we used Black Sage Honey), plus more for serving
5 cups all-purpose flour
5 teaspoon coarse sea salt, plus more for topping
5 tablespoons olive oil, divided, plus more for topping
Edible flowers and fresh herbs for decoration (we used dianthus, bachelor’s buttons, micro star flowers, chives, sage, flowering oregano, and flowering basil)
Softened butter for serving

What to do:

1. Wash Up!

2. Start the dough: Heat the water to between 100°F and 110°F. Combine the water, yeast, and honey in a large bowl. Let stand for 5 minutes or until the mixture is foamy. Stir in the flour and salt, mixing with a spatula until a shaggy dough forms and there are no dry pockets of flour.

3. Let the dough rise: Pour 4 tablespoons of the olive oil into a very large bowl (make sure it will fit in your refrigerator. Add the dough and turn to coat. Cover and refrigerate overnight and up to 24 hours. (If you’re pressed for time, it can rise at room temperature for 3 to 4 hours…but trust us…make the time for the best flavor and texture!)

4. Shape the focaccia: For thick focaccia, butter a 13- x 9-inch baking pan. For thin focaccia, butter an 18- x 13-inch rimmed baking sheet. Add a generous tablespoon of olive oil to the center of the pan. Remove the dough from the refrigerator. Using two forks, grab the corners of the dough and pull to the center. Rotate the bowl and repeat the process until all the edges have been brought to the center. Turn the dough out onto the prepared pan and turn to coat in oil. Let rise in a warm place, uncovered, until doubled in size, about 1 hour and 30 minutes to 4 hours.

5. Decorate and bake the focaccia: Preheat the oven to 450°F. Once the dough has risen, use your fingers as though you’re playing a piano and press your fingers to the bottom of the pan creating little indentions to cover the whole surface. Drizzle with more olive oil and sprinkle with salt. Decorate the top with flowers and herbs. Bake on a middle rack until puffed and golden (not browned!), about 20-25 minutes.

To Serve: Cut the focaccia into squares and serve with softened butter and more honey.

Pro Tip: Focaccia is best served the day it’s made, but we’ve got good news. You can store baked focaccia in the freezer and refresh it in a 300°F oven.

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