Roasted Vegetable Focaccia
Nothing makes the house smell better than baking bread. This recipe for roasted vegetable focaccia is no exception. Use your air fryer to roast the vegetables if you have one for a speedy shortcut.Jump to Recipe (or scroll for photos and riveting information...)
Roasted Vegetable Focaccia
- Prep Time: 35 m
- Cook Time: 20 m
- Proofing Time: 3 h 5 m
- Total Time: 3 h 50 m
- Servings: 10
- 2¼ teaspoons dry active yeast
- 1¾ cups lukewarm water about 90°F
- 5 to 5½ cups all-purpose flour
- 2 tablespoons olive oil plus more to drizzle
- 1 red onion chopped
- 1 yellow pepper chopped
- 1 zucchini sliced into half moons
- 1 cup cherry tomatoes
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- freshly ground black pepper
- 1 tablespoon fresh rosemary
- Combine the lukewarm water and the yeast in a large bowl or the bowl of a stand mixer and let it proof for 10 minutes. It should froth a little. If it doesn’t froth, your yeast is not active and you should start again with new yeast.
- Add 2 tablespoons of olive oil and 5 cups of flour to the yeast mixture. Mix with a wooden spoon or the paddle attachment of the mixer until the dough comes together to form a sticky ball. Add additional flour to get the right consistency where you can knead the dough for about 10 minutes until it is elastic and smooth.
- Wipe out the bowl and generously coat it with oil. Place the ball of dough in the bowl and coat all sides with oil. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2 hours.
- While the dough is rising, prepare the vegetables. Pre-heat the air fryer to 400°F. (or pre-heat your oven to 450°F)
- Toss the red onion, yellow pepper, zucchini, cherry tomatoes, olive oil, garlic, balsamic vinegar, oregano, salt and freshly ground black pepper all together in a large bowl. Air fry for 10 to 12 minutes, tossing a few times, until the vegetables begin to soften. Set aside to cool. (If you are using your regular oven, roast the vegetables on a baking sheet for 30 to 35 minutes.)
- Cover the bottom of a 10” x 15” sheet pan with olive oil. Press and spread the dough out into the pan and flip it over to coat both sides with the olive oil. Using your fingertips, press the dough to form dimples. Cover the dough with a clean kitchen towel and let it rise for 45 minutes.
- Brush olive oil over the dough and sprinkle with fresh rosemary leaves and salt. Spread the vegetables out over top the dough leaving some space between the vegetables and pushing them gently into the dough. Cover with the towel again and let the dough rise for another 20 minutes.
- Pre-heat the oven 450°F. Bake the focaccia for 20 minutes until the bread is golden brown on both sides. Transfer to baking rack to cool.
- Drizzle with a little more olive oil if desired. Season with salt and freshly ground black pepper. Cut into squares and serve warm.