First prepare the dough for the focaccia: put flour and baking powder in a bowl, start adding the water, then add salt and oil and knead until a smooth and homogeneous dough is obtained.
Put the dough in a lightly greased bowl of oil, cover with cling film (not in contact) and let rise for at least 1-2 hours or until doubled in volume.
In the meantime, prepare the vegetables that you will use for decoration.
When the dough has doubled in volume, gently deflate it with floured hands, then spread it in the slightly greased pan (or lined with parchment paper).
Then proceed with the decoration of the focaccia: we used the mushrooms for the soil, the zucchini for the flower stems, basil and rocket for the leaves, green olives, cherry tomatoes and pumpkin for the petals, the corn for the pistils (the part inside of the flowers) and for the sun (together with small pieces of courgette pulp for the rays), and black olives for the birds.
Brush with a little oil and salt the surface a little and cook for about 20 minutes in a preheated convection oven at 190 ° C (if it seems that the vegetables are darkening too much, cover with a little aluminum foil).
The flowery focaccia is ready, let it cool down at least a little before serving.
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