I love bread. What’s not to adore? Sourdough, baguettes, rye, wheat…it’s all good.
With that said, bread is not usually described as beautiful. I mean, it’s a thing of beauty to our taste buds, but more often than not, it’s plain on the outside and plain-ish on the inside. But lately, there’s been a trend cropping up in baking groups and Instagram pages across the ‘net that’s proved the assumption wrong. Bakers are turning foccacia into glamourous works of bread art by layering on creative ingredients.
What Is Bread Art?
Instagram user @vineyardbaker is at the heart of this trend. Her profile says she’s “putting the art in artisan breads,” and based on the gorgeous images on her page, she’s definitely succeeding.
Her breads are topped with designs that transform sliced peppers and chives into a colorful bouquet of poppies and sunflowers. They’re almost too beautiful to eat.
But don’t just take our word for it. Check out this recent focaccia she’s dubbed “Vincent Van Dough.” She says it’s a delight for the eyes and the taste buds, and we have to agree.
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How Is It Made?
You’re probably wondering how you can try VineyardBaker’s bread-baking style at home. We’d recommend starting with this recipe for tomato herb focaccia and replace the tomato with toppings like kalamata olives, fresh herbs, yellow peppers, capers and grape tomatoes to create your own masterpiece.
VinyardBaker recommends letting the dough rise and get a bit “billowy” before pressing delicate ingredients like chive stems into the bread. Brushing the bread with olive oil adds flavor and gives the dough a glossy finishing touch. If you choose to use wet ingredients like juicy cherry tomatoes, she recommends to pat them dry after slicing so they don’t make your bread soggy.
More Beautiful Bread
Flower-topped focaccia isn’t the only type of stunning bread VineyardBaker bakes. She also scores mesmerizing patterns into sourdough—and even plays with fun bread shapes like these football pretzel rolls she made for the Super Bowl.
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If you end up embarking on this artistic culinary journey, VineyardBaker encourages those who have been inspired by her to post their work so she can see it.
Looking for more people to follow? Check out these foodie Instagram accounts that’ll leave you drooling over your phone!
Breads for Your Baking Bucket List
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Everything Bread
I love to make bread from scratch and this has become one of our tried and true favorites to serve with any meal, casual or formal. —Traci Wynne, Denver, Pennsylvania
Honey Bagels
Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. —Taste of Home Test Kitchen
Best Ever Banana Bread
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is that good! —Gert Kaiser, Kenosha, Wisconsin
Gluten-Free Sandwich Bread
In my quest to find an edible gluten free bread, this recipe emerged. It’s moist and has no cardboard texture! —Doris Kinney, Merrimack, New Hampshire
Parmesan Garlic Breadsticks
These tender breadsticks fill the kitchen with a tempting aroma when they are baking, and they're wonderful served warm. My family tells me I can't make them too often.
Roasted Red Pepper Bread
This savory bread is moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. You can't go wrong serving it as an appetizer or alongside your favorite dinner entree.—Cheryl Perry, Hertford, North Carolina.
Hawaiian Cheese Bread
This bread is absolutely delicious. My mother’s friend brought it to a party at work, and after one bite, Mom knew she had to have the recipe. With constant nagging, she eventually got it! Simple and fast, this mouthwatering loaf is a hit with everybody and at every kind of function. —Amy McIlvain, Wilmington, Delaware
New Orleans Beignets
These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, Louisiana
Olive Focaccia
After adding my own special touches to a basic foccacia recipe, including sun-dried tomatoes, olives and roasted sweet red peppers, the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. —Dee Froemel, Hayward, Wisconsin
Country Cinnamon Swirl Bread
I'm always busy with three active sons, so this rich quick bread is a favorite. I like to wrap these loaves to give as gifts. —Sharon Walker, Huntington Station, New York
Homemade Irish Soda Bread
Some people consider bread to be the most important part of a meal...and this Irish bread satisfies such folks! This recipe is by far the best soda bread I've ever tried. With the addition of raisins, it is moist and delicious! —Evelyn Kenney, Trenton, New Jersey
No-Knead Knot Rolls
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher
Omaha, Nebraska
Buttermilk Doughnuts
It doesn't take long for a platter of these doughnuts to vanish. Our grandkids go for them in a big way! They're great for munching at breakfast or brunch.
Herb Biscuit Loaf
These buttery pull-apart biscuits are a sure way to make any meal special, from Thanksgiving dinner to a weekday supper. Their great herb flavor makes my husband think I fussed. —Amy Smith, Maplewood, Minnesota
Honey Challah
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
Maple Bubble Bread
This is my family's favorite breakfast bread. With a scrumptious topping of maple syrup and brown sugar, it's the perfect start to a special day.—Hannah Cobb, Owings Mills, Maryland
Chocolate Yeast Bread
Your family will love this tender loaf of chocolate bread. Slices are excellent when toasted and spread with butter, cream cheese or peanut butter.
—Laura Cryts, Derry, New Hampshire
Soft Buttermilk Dinner Rolls
Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
Tuscan Cornbread with Asiago Butter
I had some fresh basil on hand and needed to find a use for it. Peering into my pantry, I saw a bag of cornmeal and figured that cornbread with a Tuscan twist would be delicious. During peak tomato season, I substitute the canned tomatoes with fresh—just remove the skins, seed and finely dice.—Michelle Anderson, Eagle, Idaho
Chai-Spiced Star Bread
My chai star bread is great for potlucks or parties because it's easy to share and looks beautiful. Prepare it ahead of time, refrigerate, then just pop it in the oven before serving. Try using this recipe with other fruits, too, like persimmons or apples. —Elizabeth Ding, El Cerrito, California
Apricot-Almond Tea Rings
Apricots and almonds are the perfect pairing in this luscious iced ring. It’s a great breakfast treat to serve the family and a perfect centerpiece for a coffee date with friends.— Ann G. Hillmeyer, Sandia Park, New Mexico
Bacon Parmesan Popovers
This recipe proves that simple ingredients often result in the best-tasting dishes. These popovers are a nice change from ordinary toast or muffins. —Donna Gaston, Coplay, Pennsylvania
Old-World Rye Bread
Rye and caraway lend to this bread's wonderful flavor, while the surprise ingredient of baking cocoa gives it a rich, dark color. I sometimes stir in a cup each of raisins and walnuts.
Oma's Marzipan Stollen
My German grandma made this stollen for us when we were young. I love its homey taste and how it reminds me of her and the German food she made. I often freeze this sweet bread once it’s shaped into a braid. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning. —Abigail Leszczynski, Beauford, South Carolina
Dill Batter Bread
Even those who don't consider themselves bakers can make this bread with success. And your guests will be delighted! —Donna Lindecamp, Morganton, North Carolina
Gluten- and Dairy-Free Cinnamon Raisin Bread
After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! —Courtney Stultz, Weir, Kansas
Apple Dumpling Pull-Apart Bread
I converted a basic sweet dough into this incredible apple-filled pull-apart loaf. The results are anything but basic. It takes time, but I guarantee it's worth it. You can choose one of the sauces, but using both is twice as tasty.—Gina Nistico, Milwaukee, WI
Gouda and Roasted Potato Bread
Our family tried roasted potato bread at a bakery on a road trip, and I came up with my own recipe when we realized we lived much too far away to have it regularly. It makes for a really amazing roast beef sandwich and is also great with soups. —Elisabeth Larsen, Pleasant Grove, Utah
Wild Rice Bread with Sunflower Seeds
I loved skipping the boring school cafeteria meals and going to my grandma’s house for lunch. She spent most of her life in northeastern Minnesota, which is reflected in this bread's ingredients. Now my family uses this for our holiday stuffing. —Crystal Schlueter, Northglenn, Colorado
Best-Ever Crescent Rolls
My daughter and I have cranked out dozens of homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls. —Irene Yeh, Mequon, Wisconsin
Giant Cinnamon Roll
This must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. —Leah Rekau, Taste of Home food stylist
Sour Cream Cut-Out Biscuits
After trying different ways to make biscuits without being completely satisfied, I decided to incorporate sour cream. Success! Split while warm, butter and enjoy. —Lorraine Caland, Shuniah, ON
Flaky Danish Braids
Though this recipe takes a bit of time to make, it's completely worth it. The braids are a special breakfast treat on occasions like Easter or a family birthday. People will take seconds and thirds! —Debbie Ewald, Oak Grove, Missouri
Movie Theater Pretzel Rods
My kids and all of their friends clamor for the large, chewy pretzel rods. They are fantastic fresh from the oven. —Lisa Shaw, Burnettsville, Indiana
Tomato-Basil Pull-Apart Rolls
My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes remind him of his toy trucks. —Dianna Wara, Washington, Illinois
Basil Parmesan Bread
The combination of basil, Parmesan cheese and sun-dried tomatoes gives this hearty bread a flavor that will take you right to Tuscany! —Sherry Hulsman, Elkton, Florida
Caraway Bread
A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. —Frances Conklin, Cottonwood, Idaho
Can't-Eat-Just-One Cinnamon Rolls
My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
One-Dish No-Knead Bread
Here's a very easy way to have homemade bread for dinner tonight. Don't worry if you're new to baking. Anyone who can stir can make this no knead bread a success! —Heather Chambers, Largo, Florida
Easy Cheesy Biscuits
I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. —Christina Addison, Blanchester, Ohio