1. In the bowl of a stand mixer fitted with the paddle attachment, add 2⅓ cups (560 grams) room temperature water and 3 tablespoons (42 grams) oil. Add flour, kosher salt, and yeast. Beat at low speed for 4 minutes. Scrape sides of bowl and paddle. Increase mixer speed to medium-low, and beat until dough pulls away from sides of bowl and forms a smooth ball on paddle, 2 to 3 minutes.

2.     Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)

3.     Line bottom of a rimmed 17¼x12¼-inch baking sheet with parchment paper. Brush with 2 tablespoons (28 grams) oil.

4.     Turn out dough onto prepared pan, and using just your fingertips, gently stretch dough to completely fill pan. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes.

5.     Preheat oven to 450°F (230°C).

6.     Uncover dough, and dimple using your fingertips, touching pan without tearing dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough is level with sides of pan, about 30 minutes.

7.     Drizzle dough with remaining 2 tablespoons (28 grams) oil. Top with desired produce, and sprinkle with flaked sea salt.

8.     Bake for 15 minutes. Reduce oven temperature to 425°F (220°C), and bake until deep golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), about 10 minutes more.

9.     Immediately toss with edible flowers letting the residual heat from the focaccia sweat the peddles and adhere to the bread. The Flowers will be loose but shouldn’t fall off too easily. You can place the focaccia back in the cooling but still warm oven to help the flowers set for no longer than 10 seconds. Too much heat will drain the color from your edible flowers.

10.   Let cool on pan for 10 minutes. Remove from pan. Serve warm, or let cool completely on a wire rack.

11.  This focaccia would pair well with a chamomile infused butter or a rosemary infused olive oil.