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A wildflower meadow with a cerise flower in front shot

Wildflower focaccia

Create this very pretty and equally yummy wildflower focaccia bread.


  • A focaccia bread mix (easily available in lots of supermarkets)
  • Olive oil

A selection of herbs and flowers to decorate. For this bread we used a selection of foraged items found in the garden and village lanes, including:

  • Spring onions
  • Garlic chive
  • Pinks (Dianthus)
  • Crocosmia
  • Pansies
  • Salvia flowers
  • Blackcurrent sage
  • Oregano
  • Nettle seeds
  • Mallow flowers
  • Borage flowers
  • Flat leaf parsley
  • Mallow ‘cheeses’ – the seed pods of tree mallow gathered before they harden

Be careful not to uproot the plants, and not to over harvest a plant or area – just pick what you need!


  • Mixing bowl
  • A wide, flat bread tin
  • Tin foil to cover


A wildflower meadow with a cerise flower in front shot
Step 1

Put the bread mix in the mixing bowl and add water and olive oil. Allow the dough to prove (or rise) before decorating.

Step 2

Pre-heat the oven to 210°

Step 3

Use the edible flowers and herbs to decorate the surface.

Step 4

Cover with tin foil and place in the oven for 20 minutes.

Step 5

Remove the foil 5 minutes before the end of the cooking time.

Step 6

Carefully remove from the oven, allow to cool and eat.