Focaccia Garden

Preparation

Pour about half of your olive oil into a standard 11x17 sheet pan and coat it thoroughly. Dump your pizza dough into the pan and press it down into a rough rectangle in the center of the pan. It should not yet touch the sides of the pan.

Drizzle it with a touch more of your olive oil and cover with a damp towel. Let proof for an hour to an hour-and-a-half. Every 15 minutes, uncover and stretch the dough out a little closer to the edge of the pan. By the end of the proofing time, you should be able to stretch it to the edge.

If the dough is snapping back into place when you stretch it, let it rest another 15 minutes before trying to stretch it again.

Even out the dough with your hands and press down with the tips of your fingers to create dimples all over the surface. Pour the remaining olive oil over the dough and coat it thoroughly.

To decorate the focaccia garden, turn the short side of the sheet tray towards you and place your parsley and rosemary leaves all around the bottom half of the dough to create grass. Press down lightly on each to adhere. Next place your scallion greens evenly apart from each other so that they resemble flower stems.

Top each "stem" with a cherry tomato half or a radicchio wedge.

Scatter any remaining cherry tomatoes along the bottom. Decorate your cherry tomato flowers with the pepper slices to create petals. Finally, arrange your olives as you wish, to resemble leaves on the stems or nuts on the ground.

Once your decorations are arranged, sprinkle the sea salt evenly over the surface and drizzle with a little extra olive oil. Use a spray bottle to mist the focaccia with water before placing into a 450°F oven for 10 minutes.

Rotate the pan and crumble over your feta, pressing lightly with a spatula to adhere. Bake for another 10–15 minutes or until golden brown and baked through.