#KitchenAidAmbassador Feeling inspired by the botanical accents of the new @KitchenAid Blossom Stand Mixer, so I whipped up a no bake Italian cheesecake topped with edible blossoms! I love how the KitchenAid Design Series Stand Mixers blur the line between appliance and art. This simple recipe is the perfect way to put a smile on the whole family’s face when it comes time for dessert. #ad Focaccia (Garden Bread) 9 tbsp extra virgin olive oil, divided, plus additional for soaking vegetables 2 cups tepid water 2 envelopes active dry yeast 1 tbsp honey 5 1/2 cups plus 2 tbs flour 1 tsp Italian Seasoning 1 tsp crumbled dried rosemary leaves 1/2 tsp kosher salt 1 tsp sea salt flakes plus extra for sprinkling Vegetables of choice for decoration that have been coated in olive oil To two cups of tepid water, dissolve yeast envelopes. Add honey to yeast mixture. Mix gently and set aside for 10 minutes. Add 5 cups of flour to a stand mixer fitted with the dough hook. Add salt, Italian herbs and rosemary and mix on low-medium speed to combine. Make a well in the middle of flour mixture. Pour bubbly yeast mixture into well. Add 3 tbsp olive oil to flour mixture and process until dough forms a ball and the dough is not sticky - about 2-5 minutes. Transfer the dough into a lightly oiled bowl and cover with a damp tea towel and let proof for 30 minutes or until double in size. After dough has doubled in size, punch down, cover again and let rise another 30 minutes. Preheat oven to 450. Oil a 11 x 15 baking sheet and spread the dough the size of the baking sheet. Drizzle the dough with olive oil and press in your finger tips making dimples. Cover with tea towel and let rise another 5 minutes. Decorate with vegetables and sprinkle with course sea salt. Bake for 30-35 minutes. When golden, cover with foil and continue baking 15 minutes longer #breadrecipe #easyrecipe SKU: KSM180LELB