Preheat the oven 350˚F/176°C.
Wash and dry the herbs. Thinly slice 2-3 radishes and place slices in ice water till ready to use. Cut the stems of asparagus in half lengthwise. Slice mini peppers in rings and discard seeds. Cut pieces of green onion.
Brush the bread with olive oil. Start by placing the asparagus and chives across the focaccia bread. Keep in mind that you are creating a garden and to leave some space in between the florals to allow for easier serving. Place the herbs and vegetables attractively across the bread and lightly brush with olive oil.
Place focaccia on a baking tray and bake for 10-12 minutes. Drizzle the top with olive oil and slice to serve.
Chef Note:
Radishes - make great pansies.
Peppers - make attractive flowers and birds flying if cut in half.
Chives - make great floral stems.
Capers - make lovely flower centres.
Parsley - makes realistic grass and leaves.
Preheat the oven 350˚F/176°C.
Wash and dry the herbs. Thinly slice 2-3 radishes and place slices in ice water till ready to use. Cut the stems of asparagus in half lengthwise. Slice mini peppers in rings and discard seeds. Cut pieces of green onion.
Brush the bread with olive oil. Start by placing the asparagus and chives across the focaccia bread. Keep in mind that you are creating a garden and to leave some space in between the florals to allow for easier serving. Place the herbs and vegetables attractively across the bread and lightly brush with olive oil.
Place focaccia on a baking tray and bake for 10-12 minutes. Drizzle the top with olive oil and slice to serve.
Chef Note:
Radishes - make great pansies.
Peppers - make attractive flowers and birds flying if cut in half.
Chives - make great floral stems.
Capers - make lovely flower centres.
Parsley - makes realistic grass and leaves.
