Focaccia Art

Fun to make, tasty to eat!
Prep Time 20 minutes
Cook Time 30 minutes
waiting 1 hour 20 minutes
Total Time 2 hours 10 minutes
Course Snack
Cuisine Italian


  • Oven



  • 15 g black olives
  • 15 g green olives
  • 1 shallot small
  • 300 ml water lukewarm
  • 7 g dry yeast 1 package
  • 1 tsp sugar
  • 500 g wheat flour preferable Italian type 00
  • 1 tsp salt
  • 1 tbsp olive oil remember that 'extra vierge' is less suited for warm preparations


  • black olives, capers, chives, parsley, rosemary, and shallot pictured
  • bell peppers, cherry tomatoes, four season pepper, garlic, green olives, mushrooms, sundried tomatoes, or walnuts not pictured


  • Dissolve the yeast into the water, add a teaspoon sugar and let rest for 5 minutes
  • Meanwhile, cut the olives into thin slices and the shallot into small pieces.
  • Add the flour and the salt to the yeast-mixture and kneed it for at least 15 .minutes
  • Kneed the olives and the shallot into the dough.
  • Grease a bowl with some oil and let the dough rest in it for 30 minutes in a warm place under a wet towel.
  • Move the dough into an oven pan (either grease it with olive oil or use parchment paper to keep the focaccia from sticking to the sides).
  • Push any olives at the top (deeper) into the dough so they are no longer visible.
  • Let the dough rest for another 30 minutes.
  • Pre-heat the oven at 200°C.
  • Brush the top of the focaccia lightly with olive oil.
  • Decorate the top as you want. In the picture, we created a hedgehog with spines made from shallots, some rocks made from capers and olives, plants from chives and parsley, and butterflies from shallot and rosemary.
  • Bake in the oven for 30 minutes.


This recipe was developed for the autumn 2021 edition of VEGAN Magazine by the Nederlandse Vereniging voor Veganisme (Dutch association for veganism). The Dutch version of the recipe can be found here:
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Keyword oven