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Focaccia Bread With Vegetables Recipes

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

focaccia-bread-with-vegetables-recipes

Traditional Focaccia Bread With Vegetables

Ingredients:

Vegan

Produce
1 cup: Cherry tomatoes
1 clove: Garlic
1 tsp: Oregano, dried
1: Red onion
1 tbsp: Rosemary, fresh
1: Zucchini

Condiments
1 tbsp: Balsamic vinegar

Baking & spices
2 1/4 tsp: Active yeast, dry
5 cups: All-purpose flour
1: Black pepper, freshly ground
1: Pepper, yellow
1/2 tsp: Salt

Oils & vinegars
2 tbsp: Olive oil

Liquids
1 3/4 cups: Water

Instructions:

  • 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.
  • 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.
  • 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.
  • Cover the bottom of a 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. Season with salt and freshly ground black pepper. Cut into squares and serve warm.


focaccia-bread-with-vegetables-recipes

Vegetable Focaccia Recipe With Potatoes

Ingredients:

Vegan

Produce
1 lb: Bliss and/or yukon gold potatoes, red
3: Garlic cloves
1 tbsp: Oregano, fresh
1 tbsp: Parsley or basil, fresh
3 cups: Red onion
2 tbsp: Rosemary, fresh

Baking & spices
3 cup: Bread flour, Unbleached
1 tsp: Instant yeast
1/3 cup: Potato flour
3 1/2 tsp: Salt

Oils & vinegars
3 tbsp: Olive oil
2 tbsp: Olive oil plus more

Liquids
1 1/4 cups: Water

Instructions:

  • Make the dough: In a mixing bowl, combine flours and salt.
  • In a small mixing bowl, stir together a little less than 1 cup lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  • Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball.
  • Place on floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature.
  • Preheat oven to 400°F. Grease the bottom of a pan and lay the dough on top. Make indentations with your fingers on top. Create your flowers using chives and parsley for the stems and the tomatoes for the flowers. Once done, drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until golden brown and serve immediately.

Vegetable Focaccia With Onion Recipe

Ingredients:

Vegetarian

Scroll to Continue

Produce
4: Artichoke hearts
1: Red onion, small
1 tbsp: Rosemary, fresh leaves

Baking & spices
3 cups: All-purpose flour
2 tsp: Instant yeast
1: Kosher salt or coarse sea salt
1 tsp: Salt
1 tsp: Sugar

Oils & vinegars
2 tbsp: Olive oil
5: Sun-dried tomatoes in oil

Dairy
3 oz: Goat cheese, soft

Instructions:

  • Combine 1 1/2 cups flour, yeast, sugar, and 1 1/2 cups room temperature water in bowl of stand mixer. Let stand 20 minutes. Add remaining 1 1/2 cups flour and salt, and beat on low speed with paddle attachment until dough is formed. Add 2 Tbs. oil, increase speed to medium, and beat 15 minutes, or until dough becomes elastic and forms ball around paddle. Scrape dough from paddle, cover bowl, and let stand 2 1/2 to 3 hours, or until doubled in size.
  • Grease large, rimmed baking sheet with oil. Scoop dough onto prepared baking sheet, and sprinkle generously with flour. Press dough with hands to cover baking sheet. Cover, and let rise 1 hour.
  • Preheat oven to 450°F with oven rack in lowest position. Sprinkle dough with rosemary, then scatter with onion, artichokes, and sun-dried tomatoes. Dot with goat cheese, and sprinkle with kosher salt. Drizzle with oil. Bake until crust is light brown around the edges.


Vegetable Focaccia Recipe With Honey

Ingredients:

Vegetarian

Produce
1: Bosc pear, large
1: Onion, large

Condiments
1/2 tsp: Honey

Baking & spices
1 package: Active dry yeast
2 1/2 cups: All-purpose flour
1 tsp: Brown sugar, light
1 tsp: Kosher salt

Oils & vinegars
9/16 cup: Olive oil, extra-virgin

Dairy
1/2 cup: Blue cheese

Liquids
1 cup: Water

Instructions:

  • In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
  • Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
  • Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
  • Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool.
focaccia-bread-with-vegetables-recipes

Focaccia Bread Recipe With Vegetables

Ingredients:

Vegetarian

Produce
2: Red onions, small
2 tsp: Thyme, fresh leaves

Baking & spices
2 1/4 tsp: 1 packet pizza crust yeast or rapid rise yeast
1 1/2 cups: All-purpose flour
1/2 tsp: Black pepper
1/4 tsp: Red pepper flakes
1 tsp: Salt
1 tsp: Sugar

Oils & vinegars
4 tbsp: Olive oil

Dairy
2 tbsp: Butter
1 cup: Gruyere cheese
1 cup: Mozzarella cheese
2 tbsp: Parmesan, grated

Beer, wine & spirits
2/3 cup: Beer

Instructions:

  • To make the beer focaccia, in the bowl of a stand mixer, fitted with the paddle attachment, combine 1 cup flour, yeast, sugar and 3/4 teaspoon salt until well combined.
  • Pour in the warm beer (it should be about 120 to 130 degrees F) and mix until well blended, about 1 minute. While the machine is running, add enough of the remaining flour as needed to create a smooth, slightly sticky dough, that has pulled away from the sides. Knead on moderate speed with the dough hook attachment for 4 minutes. Transfer the dough to a lightly oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Allow to rest while the onions cook.
  • Place a large skillet over medium-high heat with 2 tablespoons olive oil and butter. Once melted add the onions and season with remaining salt, pepper and crushed red pepper flakes. Cook until caramelized, stirring often, about 20 to 25 minutes.
  • Preheat oven to 500 degrees F. Grease a quarter size baking sheet with the remaining oil and place in the dough. Using your hands, work the dough, stretching it out to cover the pan. Cover loosely with plastic wrap and a damp kitchen towel and let rest for about 15 minutes to rise slightly.
  • Cover the dough with the shredded cheese, and the caramelized onions. Bake until golden brown and puffed up, about 12 to 15 minutes. Remove from the oven and top with fresh thyme, parmesan, if desired and crushed red pepper flakes. Slice and serve immediately.

Focaccia Bread Recipe With Caramelized Onion

Ingredients:

Vegan

Produce
1: Onion
1: Onion, large thin
1 tbsp: Rosemary
1: To caramelize onion

Baking & spices
2 1/2 tsp: 1 envelope active dry yeast
3 1/4 cups: All-purpose flour, unbleached
3 tsp: Sea salt
1 tsp: Sea salt or kosher salt
1 tsp: Sugar

Oils & vinegars
8 tbsp: Olive oil, extra-virgin

Liquids
1 1/3 cups: Tap water

Instructions:

  • In a small bowl, add the water and sprinkle the yeast on top of the water. Add 3 tablespoons of the oil and whisk together. Set aside.
  • In large mixing bowl, add the flour and 3 teaspoons of salt; whisk together or mix together on low speed in your mixer.
  • Add the yeast mixture and about half of the flour mixture. Stir with a rubber spatula until it is combined. Attach the dough hook to your mixer and add the remaining flour. Mix on low speed for about three minutes. If the dough seems to be too dry, add warm water a teaspoon at a time until you obtain a softer dough.
  • Form the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let it rise at room temperature until doubled in size.
  • While the dough is rising, caramelize the onion if using it for topping. In a large skillet, heat 1 tablespoon extra virgin olive- oil over medium-low heat. Add the onions to the skillet and sprinkle 1 teaspoon of sugar over it. Stir occasionally and cook until golden.
  • Place the dough on a parchment lined baking sheet. Pat and press the dough gently until the dough fills the pan completely. If the dough resists, let it rest for a few minutes before continuing. Cover the dough with a piece of plastic wrap and let it rise again until doubled in size. Set a rack in the lower third of the oven and preheat to 425 F.
  • When the dough has doubled in size, remove the plastic wrap. Dimple the surface of the risen focaccia using your fingertips. Brush on the remaining olive oil to the surface of the dough. Sprinkle on the sea salt. Sprinkle on the chopped rosemary and caramelized onions.
  • Bake for 25-30 minutes, or until golden brown and puffed around the edges. Remove from oven. Lift the focaccia from the pan with the parchment paper edges onto a cutting board.

History of Vegetable Garden Focaccia Bread

The basic recipe originated with the Etruscans or Ancient Greeks. There is even evidence to suggest that the people of Pompeii – whose city was destroyed by Mount Vesuvius in 79AD – had a widespread focaccia baking and selling industry. Over time, it evolved to become what we now know as the modern pizza.

Focaccia bread has ancient origins and its traces date back to the second century BC. It was already prepared by the Phoenicians, Carthaginians and Greeks.

Focaccia is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called "pizza bianca" (“white pizza”).

The dough of focaccia is flavoured with olive oil and sometimes topped with herbs, vegetables and other ingredients like raisins or olives.

The word Focaccia is derived from the Latin word "focus", or hearth, and is the precursor of Pizza as known today.

Focaccia can be eaten as it is, warmed up, toasted or in other recipes. It can be cut into a variety of shapes, including squares, long skinny rectangles or triangles. It can be sliced in half and used for making sandwiches and is also a tasty addition to a bread basket or an accompaniment to a bowl of soup or a salad.

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