If you’re looking for a creative and fun way to incorporate flowers and spring vibes into your home for Shavuot, then you’ve got to give focaccia art a try this year. Sure, fresh flowers are great and all, but what’s better than a masterpiece you can actually eat? Channel your inner Vincent Van Dough!

In addition to being beautiful, focaccia art is actually really easy and fun to make. A perfect activity for kids!

Here’s how to make 3 showstopper focaccia bread art designs.

Design 1:

                                Before:                                                                                        After:

          

Ingredients:

Focaccia dough recipe
Cauliflower florets
Sliced red onion
Sliced red and yellow cherry tomatoes
Parsley leaves
Sliced black olives
Rosemary sprigs
Green and yellow bell pepper
Scallions
Olive oil

Directions:

1. In the suggested focaccia recipe, follow steps 1 and 3 – skipping steps 2, 4, and 5! Using your fingertips, press into the dough, forming divots.

2. Arrange cut vegetables and herbs on top of dough. Drizzle with olive oil to prevent your veggies from burning, then let rest for 10 minutes more.

3. While your dough is resting, preheat the oven to 450 degrees Fahrenheit. Bake until golden brown on top, about 15 to 25 minutes.

4. Allow to cool for five minutes before sliding it out of the pan and onto a cooling rack. You can eat it at room temperature or admire it for up to one day before eating.

Tip: When working with juicy ingredients like sliced tomatoes, pat them dry with a paper towel before placing on the dough. Otherwise, your bread will get soggy and the colors will run.

Design 2:

Before:                                                                                             After:

              

Ingredients:

Focaccia dough recipe
Sliced red onion
Yellow bell pepper
Red grape tomatoes
Parsley leaves
Scallions
Olive oil

Directions:

1. In the suggested focaccia recipe, follow steps 1 and 3 – skipping steps 2, 4 and 5! Using your fingertips, press into the dough, forming divots.

2. Arrange cut vegetables and herbs on top of dough. Drizzle with olive oil to prevent your veggies from burning, then let rest for 10 minutes more.

3. While your dough is resting, preheat the oven to 450 degrees Fahrenheit. Bake until golden brown on top, about 15 to 25 minutes.

4. Allow to cool for five minutes before sliding it out of the pan and onto a cooling rack. You can eat it at room temperature or admire it for up to one day before eating.

Tip: When working with juicy ingredients like sliced tomatoes, pat them dry with a paper towel before placing on the dough. Otherwise, your bread will get soggy and the colors will run.

Design 3:

Before:                                                                                              After:

              

Ingredients:

Focaccia dough recipe
Asparagus

Spinach leaves
Pesto
Yellow bell pepper
Olive oil

Directions:

In the suggested focaccia recipe, follow steps 1 and 3 – skipping steps 2, 4 and 5! Using your fingertips, press into the dough, forming divots.

Arrange cut vegetables and herbs on top of dough. Drizzle with olive oil to prevent your veggies from burning, then let rest for 10 minutes more.

While your dough is resting, preheat the oven to 450 degrees Fahrenheit. Bake until golden brown on top, about 15 to 25 minutes.

Allow to cool for five minutes before sliding it out of the pan and onto a cooling rack. You can eat it at room temperature or admire it for up to one day before eating.

Tip: When working with juicy ingredients like sliced tomatoes, pat them dry with a paper towel before placing on the dough. Otherwise, your bread will get soggy and the colors will run.

Don’t forget to email us pictures of your creations! Have fun and Chag Sameach!