1 frozen loaf of bread dough
Herbs de province or a mixture of Italian seasoning with coarse salt
4 green onions
4 garlic cloves
Small yellow tomatoes cut in half lengthwise
The night before, take the frozen bread dough out of the freezer. Spray a pan lightly with a nonstick cooking spray and set your bread dough on the pan. Spray a sheet of plastic wrap on one side with the nonstick spray and cover the dough with it, sprayed side down. Let rest until morning.
In the morning, the bread will have thawed and will have risen quite a bit. Pull it off the pan and put it on a nicely floured surface. Push it down and spread it out to fit into the bottom of a sheet pan with raised sides. Push it around until it either comes close to the edges of the sheet pan or in an oval shape.
Then take a wooden spoon, or other utensil with a round end, and poke indentations into the surface of the bread randomly about an inch apart. Generously pour olive oil over the top of the bread, allowing the olive oil to fill the indentations. Sprinkle with the herbs de province or salt and herb mixture.
Now have some fun designing your art focaccia. Use the green onions for stems and the half cut tomatoes for tulips. Cut the cloves of garlic in half, using the round, fat part and slicing to make lily of the valley. Then arrange the diced olives to make blue bells or just add them to the bottom for added interest. You can also use sweet peppers to make flowers. However you design it, remember to use things that you would want to eat on a savory piece of focaccia.
Bake the focaccia in the oven at 400F/200C for 20 -25 minutes.