Flowers and Focaccia

The Focaccia recipe I am using: Food Network

On a chilly yet bright Sunday morning in NYC, I headed over to the Grand Bazaar for sampling some stuff for artbyvivarmaa and foodbyvivarmaa. 

At the farmer's market, I found some edible flowers being sold. I needed some to sample for one of my upcoming dinner parties but I was also eager to try them in a different way.

Focaccia, in my opinion, is one of the easier breads to make. It's straightforward and tasty no matter what combination of spices you decide to mix it with. For me, I just chose rosemary and salt & although simple, it was delicious. I also use my breadmaker to mix the dough so it takes a lot more time off of my hands and keeps the batter very consistent.

Once done with the dough, it's a lot of olive oil! Make sure when you're transferring the dough here and there, use olive oil on your hands so that the dough doesn't stick.

The next few steps were pretty straightforward and easy. This also was the most fun part - poking the dough to give it texture for any toppings. My work here was easy as I only was putting rosemary, flaky salt, and olive oil. If you're doing focaccia art, this would be the time to put pepper, onions, tomatoes, etc. whatever you need. However, because I was using edible flowers, I could not put them on when the bread went into the oven.  

There is something completely heavenly about freshly baked bread right from the oven...I enjoyed a huge piece of the focaccia along with my friend's recipe for oil dip. The purple flowers tasted minty and the yellow one...did not taste like much. Unfortunately, because the market was so busy, I did not get the name of the flowers, so we will have to do with colors! The white ones did not taste like anything either but the orange flowers tasted sweet. It was such an interesting addition to a simple bread recipe.