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+ servings

Sourdough Focaccia Art

A fun creative recipe - great for kids and adults alike

Course bread
Keyword sourdough
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Proofing Time 1 day
Total Time 1 day 2 hours 50 minutes
Servings 15
Calories 262 kcal


Fed Sourdough Starter

  • 4 ounces active sourdough starter
  • 4 ounces water
  • 4 ounces flour


  • 1 1/2 cups Fed Sourdough Starter
  • 1 1/2 cups lukewarm water
  • 6 cups bread flour
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon sea salt
  • 2 tablespoons honey
  • 1 tablespoon instant yeast
  • flakey sea salt
  • dried or fresh rosemary leaves

Focaccia Art Toppings

  • chives, scallions and/or parsley for grass and flower stems
  • red, yellow, orange bell peppers, sun-dried tomatoes thin strips, for flower petals
  • yellow onion sliced, soaked in turmeric and a little water to make brighter sun
  • red onion or shallots sliced, for center of flower
  • sage and/or oregano leaves for flower petals


Fed Sourdough Starter

  1. In a medium bowl, mix together active sourdough starter, lukewarm water and 1/2 cup flour.

  2. Cover loosely with plastic wrap, and let sit at room temperature until small bubbles cover the surface.

Focaccia Dough

  1. Combine the Fed Sourdough Starter in a bowl with 1 1/2 cups lukewarm water.

  2. Place flour, olive oil, salt, honey, and yeast in food processor bowl. Process until combined. Pour Fed Sourdough Starter mixture through feed tube and process until dough holds together, and is smooth and elastic, about 2-3 minutes.

  3. Transfer dough to a lightly oiled large bowl. Turn dough over, cover, and let rise at room temperature for 1 hour.

  4. Gently fold dough over 4 times, turning the bowl a quarter turn each time. Cover and let rise for another hour.

  5. Oil bottom of large sheet cake pan (13"x18") with 2 tablespoons extra virgin olive oil. Transfer dough to pan, and turn over to coat with oil.

  6. Gently prod dough into the edges and corners of the pan, using your fingers. Cover the pan and refrigerate overnight, 14-16 hours.

  7. The next day, remove the pan from the refrigerator. Use fingers to coax dough into edges and corners of pan, if needed.

  8. Preheat oven to 425.

  9. Use your finger to make dimples all over the dough.

  10. Drizzle 2 tablespoons extra virgin olive oil over dough. Sprinkle with rosemary and flakey sea salt.

Making Focaccia Art Design

  1. If desired, soak yellow onion in turmeric with a little water. This will make the sun a brighter yellow.

  2. Rinse chives/scallions in water and shake off excess water. Start laying chives and/or scallions along bottom of foccacia for meadow/grass. Gently press into dough.

  3. Lay down red onion or shallot for centers of any flowers. Lay down bell peppers for flower petals. Add stems using more chives or scallions. Use oregano, parsley, and/or sage for plant leaves.

  4. Fill in empty spaces with additional bits and pieces of peppers, onions, and herbs.

  5. Sprinkle with sesame seeds and/or poppy seeds, dried rosemary to fill in empty spaces.

  6. Drizzle with a little more extra virgin olive oil.

  7. Bake for 20-25 minutes.

Recipe Notes

Foccacia recipe adapted from King Arthur Flour

Nutrition Facts
Sourdough Focaccia Art
Amount Per Serving
Calories 262 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 467mg20%
Potassium 53mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.