Easy Garden Focaccia Bread as seen on Valerie's Home Cooking, Season 14.
Recipe courtesy of Valerie Bertinelli

Easy Focaccia Garden Bread

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  • Level: Easy
  • Total: 11 hr (includes thawing and rising times)
  • Active: 20 min
  • Yield: 6 to 8 servings
Spring has sprung with this garden focaccia bread! Using frozen bread dough is a great shortcut to achieve this beautiful bread that’s perfect for Easter or any spring brunch. Feel free to get creative with your favorite vegetables and herbs to create the garden of your dreams.



  1. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place the frozen dough in the baking dish and cover with plastic wrap. Place the dough in the refrigerator and let thaw overnight.
  2. Add 2 tablespoons of the olive oil to the dough and turn the dough to coat. Use clean hands to gently press down the dough and spread it to cover the base of the pan. This may take a few minutes, as the dough will be cold and may spring back slightly. It's okay if the dough doesn't completely cover the base of the pan; as it rises, it will expand and be stretched once again before topping. Cover the dough and allow it to sit at room temperature until puffed, about 2 hours.
  3. Preheat the oven to 350 degrees F.
  4. Gently indent the dough all over with the tips of your fingers. Gently move the dough to the edges of the pan to completely cover the base. Top with the remaining 2 tablespoons olive oil. Use your assorted toppings to create a gardenscape. Top with flaky salt.
  5. Bake until the dough is golden brown, 30 to 35 minutes. Allow to cool in the pan slightly before removing and slicing.