Flower Garden Bread

Assorted vegetables cut up
Cut vegetables up into flowers, grasses or shapes and colours you would find in a garden and place them on a wet paper towel covered with saran wrap. For hard vegetables like carrots or sliced brussle sprouts, put them on a saucer with a wet paper towel and microwave them for one minute. Use baby tomatoes by cutting them in half, scoop out seeds, then make 2 or 3 little slice on top and you have tulips! Use grapes, red or green, fresh basil leaves, just start cutting and you will come up with lots of ideas. Green onions make good trees and thin strips of green peppers make good grass. Seeds and nuts make it interesting too! Keep veggies covered in fridge until ready to decorate the focaccia bread.

Topping

Instructions

Add yeast to warm water and sugar. Cover and let soften about 15 minutes.
Place flour, salt and ground rosemary into mixer bowl and mix. Add yeast mixture and oil and mix with a paddle until combined on low. Remove paddle and use dough hook to mix and knead on medium speed. Add a bit more flour if too sticky.
When you have a smooth ball, smear it with 1/4 C basil olive oil and place in a bowl. Cover with saran and let sit in fridge 1 hour.
Pour 1/8 C of olive oil into a 10×14” pan and smear it on sides and bottom. Stretch the dough with fingers to fit pan, turning a couple of times to coat with olive oil.
Gently make dimples in the bread with your fingers, careful not to go all the way through (just on the top of the bread).
Brush with the topping mixture. Then sprinkle with the salt.
Decorate with vegetable art. Let rise 1 hour or until doubled in size

Bake at 425ºF for 25 – 30 minutes.

Let bread cool for at least 20 minutes. Cut into generous pieces and use this dip to dip the bread.

Dip