Flower Focaccia

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.

Table Talk: What’s a weird urban legend you’ve heard about your hometown?