Baking
Roasted Vegetable Focaccia
A pillowy, olive-oil-soaked focaccia crowned with roasted peppers, red onion, and torn herbs.
Photo by Nadya Spetnitskaya on Unsplash
Focaccia is the most forgiving bread in the repertoire: a wet, sticky dough that asks for very little and rewards handsomely.
Ingredients
Press the roasted vegetables into the dimples before the second rise so they settle in and caramelize as the dough bakes.
Serve it warm
Cut into squares and eat warm, torn open with your hands.
How to make it
- 1
Stir flour, water, yeast, and salt until shaggy.
- 2
Cover and rise overnight in the refrigerator.
- 3
Pour dough into an oiled pan and rest for 1 hour.
- 4
Dimple deeply with oiled fingertips and press vegetables into the dough.
- 5
Bake at 450 F until deeply golden and crisp at the edges.
Serving notes
Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers reheat beautifully with a splash of pasta water.
Reviews
What cooks are saying
Reader notes
Made this on a Tuesday and my whole family went quiet at the table. The highest compliment.
Really lovely. I added a pinch of chili flakes for heat and it worked beautifully.
The instructions were clear and the timing was accurate.
This tasted like something from a little neighborhood trattoria. Simple, cozy, and very repeatable.
I appreciated the exact visual cues. Mine came out right on the first try.
