Gardenscape Focaccia

Gardenscape focaccia

Discover Pinterest’s best ideas and inspiration for Gardenscape focaccia. Get inspired and try out new things.
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an uncooked pizza with flowers and leaves on it

Really quite proud of this “focaccia garden” that I made the other day. I gathered a little pile of clippings from my backyard garden to decorate it, which included crown daisies, violas, bachelors buttons, parsley, mint, sorrel, and anise hyssop. Here is the recipe I used for the focaccia , but f

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an artisan bread with vegetables and herbs on it sitting on a table next to flowers

Turn a blank bread canvas into a beautiful edible masterpiece with your favorite herbs and vegetables. Want to get the best fluff and flavor out of your focaccia? Refrigerate the dough overnight before baking. But if you’re too eager to eat, simply let it proof at room temperature for 1–2 hours. This recipe is perfect for getting into the spring spirit.

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a pizza with tomatoes and herbs on it sitting on a piece of waxed paper

This season is inspired by all things garden party. That’s why we’ve created this floral veggie focaccia! It’s pretty, savory, and an absolute must have. Read on below to see how we made it and how you can, too! INGREDIENTS 1 pack active dry yeast (1/4 oz.)2 tsp honey2 1/2 cups lukewarm water5 cups all-purpose […]

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a wooden cutting board topped with slices of pizza next to bowls of dips and cheese

There is little I’ve found more comforting than bread, in all forms, these past two months. I know that anyone following us on Instagram is probably sick of seeing our peanut butter banana bread , so I’ve come up with a solution: a new bread for you to look at. This time, focaccia bread stick

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asparagus and tomato quiche on parchment paper with serving utensils next to it

Bread made with chickpea flour is one of my favourite things on earth, so when I was introduced to farinata, one summer long ago in Tuscany, I welcomed it with open arms and mouth. The two are very different, though: traditionally, farinata is unleavened and has a crisp edge and a soft centre, while dhokla is so aerated it is practically a sponge. Here, I have created a bridge between the two

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