This vibrant focaccia turns a simple olive-oil dough into edible garden art, with deep dimples cradling thin zucchini rounds, halved cherry tomatoes, and curls of red onion pressed right into the surface. Sprigs of rosemary and chive stems fan out like vines and stems, while fresh basil leaves and a scattering of edible flowers turn each square into its own little landscape before it all bakes into a golden, crackly-edged loaf. The olives add briny pops of flavor throughout, and that finishing sprinkle of flaky sea salt makes every bite taste a little brighter. Baked hot and fast, the vegetables caramelize right into the crust while the inside stays airy and soft, pull-apart tender in the middle. It's the kind of shareable, centerpiece-worthy bread that looks like it took hours but comes together with pantry staples and whatever herbs and vegetables you have on hand. Serve it warm in big torn pieces alongside a bowl of good olive oil for dipping, and it's a solid pick for a dairy free spread that still feels indulgent.
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In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Add the warm water and 2 tbsp of the olive oil, then stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining.
Pour 2 tbsp of the olive oil into a 9×13-inch baking pan and tilt to coat the bottom evenly. Transfer the dough to the pan and turn it once to coat all sides in oil. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the dough rest at room temperature until it has roughly doubled in size and looks puffy, about 1 hour to 1 hour 30 minutes.
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