Recipes
Gardenscape Focaccia

Gardenscape Focaccia

By Loria Stern

Loria Stern has been a Friend of the Valley since the Echo Park Craft days. Like us, you likely have admired her whimsical creations of cookies and bread artfully decorated with edible flowers. We’re very excited to celebrate the launch of her first cookbook, EAT YOUR FLOWERS, by sharing a recipe from the book for Gardenscape Focaccia with you. Here’s Loria on the recipe, “It’s hard not to completely fall in love with this recipe, which turns bread into a fantastical garden of vegetables and herbs and makes your house smell like the loveliest thing ever. This is a softer, fluffier version of traditional Italian focaccia bread, decorated with vegetables, olives, and herbs to look like a colorful garden. It’s best to choose vegetables that aren’t too high in water content, or if you do, make sure those vegetables are placed on the outer edges of the pan. I recommend dipping your herbs and botanicals in cold water before decorating the bread, so they won’t burn in the hot oven.”

Ingredients

MAKES 1 FULL SHEET PAN, 12 TO 18 PIECES

  • 1⅓ cups (400 g) lukewarm water 1 tablespoon honey or pure maple syrup
  • One 2¼-teaspoon packet active dry yeast
  • 4 cups (650 g) all-purpose flour
  • ½ cup (108 g) olive oil
  • ½ teaspoon kosher salt
  • Colorful vegetables, such as a handful of cherry tomatoes, several red and yellow bell peppers, a red onion, a handful of olives, stem vegetables like asparagus and scallions, and herbs like parsley or rosemary (about 3 cups)
  • Pinch of flaky salt

Recipe

  1. In the bowl of a stand mixer fitted with the dough hook attachment, lightly mix together the water and honey. Sprinkle the yeast on top and give a quick stir to mix it in. Let sit for 5 to 10 minutes, until the yeast is activated and foamy.
  2. Set the mixer to low speed and gradually add the flour, 2 tablespoons (27 g) of the olive oil, and the kosher salt. Increase the speed to medium- low and continue mixing the dough for 5 minutes, until it pulls away from the sides of the bowl.
  3. Remove the dough from the bowl and shape it into a ball. Grease the bowl with 2 tablespoons (27 g) of the olive oil, then return the dough ball to the bowl and cover it with a towel. Place in a warm location and let rise for 45 minutes, until nearly doubled in size.
  4. While the dough is rising, prep your vegetables. Use a knife or cookie cutters to make your shapes; they should be in varied sizes but uniformly thin so they lie flat on the focaccia.
  5. Preheat the oven to 400°F. Grease a rimmed sheet pan with 2 tablespoons (27 g) of the olive oil.
  6. Punch the dough down, then place it on the prepared sheet pan and press it down and out with your palms and fingertips, so it covers the whole pan at about ½ inch thick. Sprinkle with the remaining 2 tablespoons (27 g) olive oil.
  7. Now it’s time to decorate your blank focaccia canvas, imagining your favorite garden. Remember that, while baking, the dough grows and the veggies shrink, so for the brightest and best results, cover the dough completely with various vegetable flowers. Sprinkle with the flaky salt.
  8. Bake for 25 to 35 minutes, until the dough is slightly golden and cooked through.
  9. Like most baked goods, this focaccia is best served straight from the oven. You can also let it cool completely, wrap in foil, and store in the refrigerator for up to 1 week.
Olive Oil
Olive Oil
Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2023 harvest oil was hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.
Meet Loria Stern

Eat Your Flowers started out of Loria Stern's tiny kitchen located on a 1890's built Montecito, California estate. In 2016, while renting one of the cottages on the property, Loria began experimenting with the edible bounty that grew freely on the grounds. Loria studied medicinal and edible plants all through her years of culinary training. Her vibrant edible botanical creations have been celebrated in Vogue, The New York Times, Harper’s Bazaar, and Oprah among others. The Los Angeles based chef, baker, botanist, gardener, and artist first gained fame as the originator of the botanical pressed cookie and has also created many other unique creations that have also been featured widely. Since 2016, Loria has created EAT YOUR FLOWERS, a thriving bakery and catering brand that values local community, sustainability and inclusivity. She harvests from her own abundant flower garden, works alongside local farmers to source seasonal and organic produce, and implements creative waste reduction and water conservation practices whenever possible. With her natural creations, Loria celebrates the nutritional and medicinal value, as well as the inherent aesthetic beauty of botanical ingredients. For the first time Loria is sharing all of her notable recipes in her first cookbook, EAT YOUR FLOWERS, where you can learn to transform flowers, herbs and plants into an array of decorative, nutritious and delicious artworks.

Discover more dishes as beautiful as they are delicious in Loria's new book, "Eat Your Flowers."

Explore More Recipes

Olive Oil Martini

Olive Oil Martini

by Loria Stern
If you’re going to go through the trouble of making an Olive Oil Martini (which I think you should) be sure to have a party planned just around this cocktail, because now you are the mixologist in your friend group.
Meyer Lemon Risotto

Meyer Lemon Risotto

by Loria Stern
This hearty, lemon-brightened risotto is a welcome meal for cold days. While it’s not traditional, I like to add a bit of quinoa and walnuts to the mix for a bit of a nutritional boost. Pictured here with simply- grilled mushrooms and chives. The mushrooms were tossed with a splash of olive oil and smashed under a cast iron skillet on a hot grill pan until golden.
Garlicky Tomato Galette

Garlicky Tomato Galette

by Loria Stern
This recipe combines tomatoes, herbs, garlic and oil for a delicious treat.
Citrus Cake with Strawberries and Cardamom Coconut Cream

Citrus Cake with Strawberries and Cardamom Coconut Cream

by Loria Stern
A pound-like GF cake with a ton of citrus zest and olive oil topped with vegan coconut whipped cream.
Spicy Scallop Wonton Crisp

Spicy Scallop Wonton Crisp

by Loria Stern
A juicy and refreshing bite fit for a personal snack or a party appetizer, featuring Wonder Valley Olive Oil, California citrus with a dash of fish sauce.
Smoky Grilled Eggplant with Feta and Mint

Smoky Grilled Eggplant with Feta and Mint

by Loria Stern
It took me a long time to realize the secret to better grilled eggplant is to reverse things a bit and season it after grilling. Marinating the sponge-like vegetable post-grill means it fully absorbs and locks in flavors, which here is a savory combination of olive oil, sherry vinegar, garlic, and smoked paprika. Finish things off with crumbled feta and torn fresh mint for the ultimate summer side.