If you have not tried your hand at making bread, this Italian-style classic is a great place to start. Master the base, then turn it into edible art with a floral design made from edible flowers and vegetables. This masterpiece was done by Zara, first time too!


1 1/4 cups (310ml) warm Water

1 teaspoon Castor Sugar

2 teaspoon (1 sachet/7g) dried Yeast

3 cups (450g) plain Flour

1 teaspoon Salt

1/3 cup (80ml) extra virgin Olive Oil

2 Spring Onions, ends trimmed

1/2 Red Onion, thinly sliced

200g mixed Cherry Tomatoes, halved

Chives, to decorate


  1. Combine water, sugar and yeast in a jug. Set aside for 5 minutes or until mixture is frothy.
  2. Combine flour and salt in a large bowl. Make a well in the centre. Add the yeast mixture and olive oil and stir until mixture comes together.
  3. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Place in a large oiled bowl and cover with plastic wrap. Place in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Preheat oven to 200°C. Punch down the dough. Turn onto a lightly floured surface. Knead until smooth. Grease a 25cm x 35cm baking tray. Use a rolling pin to roll out the dough to a 25cm x 35cm rectangle. Transfer to the prepared tray. Use the end of a wooden spoon to make ‘dimples’ all over the surface of the dough.
  5. Decorate with spring onion, red onion, tomato and chives to make flowers and stems. Brush with olive oil. Season with sea salt flakes. Set aside in a warm place for 15 minutes to rise slightly.
  6. Bake for 10 minutes. Reduce oven to 180°C. Bake for 20 minutes or until focaccia is light golden and cooked through. Cool slightly.
  7. Serve warm or at room temperature.