In a large bowl, mix the flour with the yeast.
With a wooden spoon, mix in the hot water, the salt, and the 1/4 cup of olive oil.
Beat vigorously for about a minute. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in bulk—45 minutes to one hour. (If you want more time to prep, you can put the bowl in the refrigerator. That way the dough can rise more slowly, up to 4 hours.)
While the dough rises in the bowl, prep your palette, the various vegetables and herbs for your gardenscape. Give the veggies a light coat of olive oil, putting everything in bowls and plates so they’re in one space, at your fingertips. You might even want to create a mockup of your design on another baking sheet.
When you’re ready to build your focaccia garden, coat a large baking sheet (12 x 16-inch) with oil.
Turn the dough out of the bowl onto the pan. It will be sticky. Pour a bit of oil on top and press until the dough fills the pan completely, trying to keep the thickness even. Preheat oven to 425°F.
Rub a little olive oil over the surface. Arrange your edible flowers and blooms on top, gently poking them into the rising dough.
In about 45 minutes the dough will have risen in the pan and be ready to bake.
Drizzle a final dose of olive oil on the dough and vegetables, using oiled fingertips to spread it around. Sprinkle with the kosher salt. Bake about 25 minutes, until golden.