Wildflower Focaccia

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 the harden

What you will need

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


Put the bread mix in the mixing bowl and add water and olive oil. Allow the dough to prove (or rise) before decorating.
Pre-heat the oven to 210°
Use the edible flowers and herbs to decorate the surface.
Cover with tin foil and place in the oven for 20 minutes.
Remove the foil 5 minutes before the end of the cooking time.
Carefully remove from the oven, allow to cool and eat.