Fall Garden Focaccia with Herb Faces

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A golden, airy focaccia topped with whimsical faces made of herbs and garden veggies—this harvest bread is as fun to make as it is to eat.

There’s something delightfully grounding about baking bread in the fall. The garden’s slowing down, the kitchen is warming up, and there’s space again for slow, creative cooking. This focaccia celebrates that shift—with a playful twist.

Inspired by the viral “focaccia art” trend but grounded in your own backyard harvest, this recipe uses a simple olive oil dough as a canvas. We decorate it with everything from rosemary “hair” to cherry tomato “eyes,” scallion “smiles,” and basil “brows.” It’s kid-friendly, potluck-ready, and fully customizable depending on what’s growing or lingering in your crisper drawer.

Why You’ll Love This Recipe 🍂

• A joyful, hands-on way to use garden herbs and veggies
• No fancy tools—just dough, olive oil, and your imagination
• Crisp edges, pillowy interior, and rich olive oil flavor
• Makes a stunning (and edible) centerpiece for fall gatherings
• Kids and grown-ups alike love making the “faces”

Quick Reference

Prep Time: 20 minutes (plus 1.5 hrs rise time)
Cook Time: 25–30 minutes
Total Time: 2 hours
Servings: 6–8
Dietary Info: Vegan optional

Key Ingredients at a Glance:
🍞 Flour, 🧂 salt, 🧄 olive oil, 🌿 herbs, 🍅 cherry tomatoes, 🧅 onions or scallions

Ingredients 🛒

For the focaccia dough:

• 2¼ teaspoons active dry yeast (1 packet)
• 1½ cups warm water
• 1 tablespoon honey or sugar
• 3½ cups all-purpose flour
• 1½ teaspoons salt
• ¼ cup olive oil, plus more for the pan

For topping & decorating:

• 2 tablespoons olive oil, for brushing
• Assorted fresh herbs: rosemary, thyme, basil, parsley 🌿
• Cherry tomatoes, halved 🍅
• Sliced scallions or red onion 🧅
• Sliced olives, sweet peppers, or shredded carrots (optional) 🫒🥕
• Flaky sea salt, to finish

Instructions 🍽️

1. Make the dough.
In a large bowl, dissolve yeast and honey in warm water. Let sit 5–10 minutes until foamy. Add flour, salt, and olive oil. Stir until a sticky dough forms. Knead lightly in the bowl, then cover and let rise 1 hour, or until doubled in size.

2. Prep the pan.
Grease a sheet pan or 9×13 baking dish with olive oil. Transfer the dough and press it gently to fill the pan. Cover and let rise again for 30 minutes.

3. Decorate with garden faces!
Dimple the dough with your fingertips. Brush with olive oil. Now the fun part: use halved tomatoes for eyes, scallions or peppers for smiles, herbs for eyebrows or hair—get creative! Kids love this step, and imperfect faces make it more charming.

4. Bake until golden.
Bake at 425°F (220°C) for 25–30 minutes, or until golden brown with crispy edges. Cool slightly before cutting.

5. Serve.
Slice into squares or strips and serve warm or at room temp. Great on its own, or dipped into olive oil and vinegar. 🥖

Serving Ideas & Pairings 🍽️

• Serve with soup like Creamy Celery Root and Apple or Korean Cucumber Mint Soup
• Add to a garden-style snack board with hummus, pickled veggies, and soft cheese
• Use leftover focaccia to make hearty sandwiches or croutons

Storage & Make-Ahead Tips 📦

• Fridge: Keeps well in an airtight container up to 3 days
• Freezer: Slice and freeze in a zip-top bag for up to 1 month
• Reheat: Warm in a 300°F oven for 8–10 minutes to restore crispness

Garden Reflections 🌼📓

There’s something healing about making food that doesn’t take itself too seriously. Focaccia faces remind me to laugh in the kitchen. To use the herbs that are still hanging on. To play with the beauty of what’s growing—even if it’s a bit crooked or wild.

Bread has a way of bringing people together. And when it’s topped with tomatoes that look like eyes or rosemary that sticks out like wild bangs? All the better. 💛

Save & Share 💌

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🔗 Try next: Garden Beet Burgers, Roasted Tomato Salsa, or Sweet Corn Polenta