This roasted vegetable focaccia is the perfect vehicle for all of the zucchini from your or your friends' gardens. Roasting vegetables definitely brings out the sweetness in them and the results are seriously tasty. I took this focaccia to work the day after making it. I set it in the break room with reheating instructions. It was a huge hit and gone by 10am.
The original recipe calls for roasted green onions. Unfortunately, I burned the green onions into pieces of charred straw.
Fortunately, I found a sweet onion in my pantry, which I sliced, tossed in olive oil and King Arthur Flour Pizza Seasoning, and roasted for about 15 minutes. It turned out to be the perfect addition to this bread.
The participants in the Avid Baker's Challenge are making this recipe from King Arthur Flour this month. To see the original recipe, click here.
Roasted Vegetable Focaccia
57 g cool water
Pinch of instant yeast
60 g unbleached all purpose flour (I used King Arthur Flour)
All of the starter
1 tsp instant yeast
57 g lukewarm water
120 g unbleached all purpose flour
Scant 3/4 tsp salt
6 g nonfat dry milk
13 g olive oil
3 medium zucchini, trimmed and sliced
King Arthur Flour pizza seasoning, or other Italian seasoning
1 sweet onion, peeled, halved, and sliced
8 to 10 ounces of grape or cherry tomatoes, sliced in half
Freshly grated Parmesan cheese
- To make the starter, mix the ingredients in a smallish bowl, and cover with plastic wrap. Let sit overnight, about 12 to 14 hours.
- Combine all of the ingredients, including the starter, in the bowl of a stand mixer. Knead for about 7 minutes on the second speed.
- Place the dough into an oiled bowl and let rise for an hour, covered.
- Deflate the dough, re-cover, and let it rise for another hour.
- In the meantime, toss the zucchini in olive oil and pizza or Italian seasoning and bake in a 400 degree F oven for about an hour, turning it over half way through. Remove them from the oven earlier if they are golden brown.
- Toss the onions with olive oil and pizza or Italian seasoning and place them on one side of a half sheet baking pan. Place the tomatoes on the other half of the baking sheet. Bake for 15 minutes at 400 degrees F.
- Set all of the vegetables aside.
- When the dough is ready, sprinkle olive oil into a quarter sheet (13 by 9 inch) pan. If you don't have one, use half of a half sheet pan.
- Place the dough into the pan, and dimple it with your fingers to spread the dough out. When the dough begins to spring back, cover it with plastic wrap, and let it rest for 15 minutes.
- Continue to dimple the dough and nudge it out to fill the pan.
- Place the zucchini on top of the dough. Cover with plastic wrap and let it rest until puffy, about 2 to 3 hours. Preheat the oven to 425 degrees F.
- Bake the dough with the zucchini on a lower rack of the oven for 15 minute. Remove the pan from the oven and top with the tomatoes and onions.
- Bake for another 10 minutes.
- Remove from the oven, move the bread to a wire rack, and top with freshly grated Parmesan cheese.
- This bread can be reheated in a toaster oven at 350 degrees F for about 5 to 10 minutes.
This bread has been Yeastspotted