Sourdough Focaccia Art Bread

Overhead view of sourdough focaccia art bread with vegetables used to make flowers and mushrooms

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This focaccia art bread is soft and pillowy, full of textures and flavours. You can never stop at one piece! It’s an easy recipe that you can bring to a gathering and impress your friends and family. You can also play around with different veggies and herbs to give whatever look and flavour you prefer.


  • 3 cups white bread flour
  • 1/2 cup active sourdough starter
  • 1 1/2 cups lukewarm water
  • 3 tablespoons olive oil plus 1/2 cup for drizzling
  • 3 teaspoons kosher salt
  • 2 green onions, cut in half
  • 1/2 red onion, sliced
  • 1 tomato, sliced
  • 2 black olives, pitted and cut in half


  1. In a large bowl, mix flour and 2 tsp salt.
  2. Add the sourdough starter, water and olive oil and mix until you get a sticky dough.
  3. Place the dough in a warm place, covered with a towel for 30 minutes to 1 hour. Ideally, put it in the oven with the light on. The oven light creates a warm environment and helps the starter grow faster.
  4. Prepare 1 large or 2 smaller baking pans by covering with parchment paper brushed with olive oil.
  5. Grease your hands with oil to prevent the dough from sticking to them and start folding and stretching the dough in the bowl for a few times.
  6. Form a ball with the dough and transfer to the middle of the pan. With your hands stretch the dough until it nearly fits the pan. Let rest for 30 minutes.
  7. Preheat the oven to 400F. Using your fingertips, poke the surface of the dough pressing down to the bottom.
  8. Place your veggies in a way you like, creating the image of flowers and mushrooms. I used the green onion as a flower stem, some onion slices as leaves and the tomatoes as the flower. Also, the olives and onion slices can be used for mushrooms. Just let your creativity flow here! Of course, you can use whatever veggies or herbs you like, like yellow or red peppers, rosemary or thyme.
  9. Sprinkle with the remaining 1 tsp salt and drizzle with 1⁄2 cup olive oil (it may look like a lot but it makes all the difference!). Bake for 25 minutes, or until golden brown and crispy on the edges.
  10. Remove from the oven and cut when still warm.


  • The focaccia is best eaten when still warm. It’s a great addition to any kind of soup or can be eaten even as a snack by itself.
  • It can be stored at room temperature for up to 2 days. If it gets harder, drizzle with some water or olive oil and heat in the oven for 10 minutes. It can be also frozen for up to 2 months.

Keywords: focaccia bread art, sourdough focaccia, focaccia artwork