Mix the dough
Add the flour, yeast and salt to a large bowl and stir to combine. Pour in the lukewarm water and mix with a spatula or wooden spoon until you have a wet, sticky dough. There is no kneading required. Cover the bowl and leave the dough to rest for 30 minutes in a warm, preferably sunny spot. For an extra-light focaccia, wet your hand and gently pull one side of the dough up and fold it into the centre. Turn the bowl and repeat eight to ten times.

Leave it overnight
Drizzle a little olive oil over the dough and rub it across the surface to stop it from drying out. Cover the bowl and place it in the fridge for up to 12 hours.

Prepare the pan
Grease a 23 x 33cm baking dish with butter or olive oil. Add approximately two tablespoons of olive oil to the base. Remove the dough from the fridge and gently release it from the sides of the bowl.
Transfer it to the prepared dish and turn it over once so it is lightly coated in oil.

Dimple the dough
Preheat the oven to 220°C. Drizzle another two tablespoons of olive oil over the dough, coat your fingers in the oil, then press firmly to create deep dimples, gently stretching the dough towards the edges of the pan.

Create your spring garden
Arrange the vegetables, herbs and edible flowers across the dough to create your own garden scene. Use broccolini and rosemary as stems, basil or mint as leaves, and cherry tomatoes, capsicum, olives, edible flowers, red onion and mushrooms to add colour and playful details. Press the ingredients gently into the dough, then finish with a drizzle of olive oil and a generous sprinkle of flaky sea salt. There is no wrong way to decorate it. Keep it simple, create a full garden, or let everyone design their own section.

Bake
Bake for 25 to 30 minutes, or until the focaccia is golden on top and crisp underneath. Some delicate herbs and flowers may darken slightly in the oven, which is completely normal. Cool for 10 minutes before slicing and serving.