Really quite proud of this “focaccia garden” that I made the other day. I gathered a little pile of clippings from my backyard garden to decorate it, which included crown daisies, violas, bachelors buttons, parsley, mint, sorrel, and anise hyssop.

Here is the recipe I used for the focaccia, but for this version I did the following modifications:

• After the dough’s first proof, pour some olive oil onto a baking sheet. Shape the dough into an oval on the sheet, cover it with a damp kitchen towel, and let it proof for 20 minutes more.

• After poking holes in the dough and drizzling with olive oil, decorate the dough with the edible flowers and herbs before sprinkling coarse kosher salt over the surface instead of everything seasoning.

Here’s what it looked like before baking: