July’s bounty of fresh local veggies is one of the highlights of a good old Pennsylvanian summer. With so many vibrant, healthy options in our farm market right now, you can easily bring this freshness right into your kitchen.
One thing I have been enjoying in the kitchen this summer is experimenting with the changing flavors of vegetables as they go from raw to roasted. And what better way to celebrate the flavors and flora of this beautiful summer than with a scrumptious veggie focaccia? Springy, light and fluffy on the inside, and crunchy, crusty and salty on the outside, this easy artisan bread will be a repeat on your menu for sure!
This summery Italian bread has stood the test of time, originating (historians believe) from the ancient Etruscans who inhabited Italy before the Roman Empire! This simple “hearth bread” or “panis focacius” got its name from being baked in the coals of Roman fires. Other countries, however, such as Greece, Turkey, France, and Spain, created similar flatbreads as well and have enjoyed their versions of this hearth bread for centuries.
Despite my Italian roots, I was only introduced to this classic Tuscan bread a few years ago and quickly fell in love with the stunning array of herbs and vegetables atop, and the rich olive oil soaked throughout (my favorite part!). This bread is both very pleasant to look at and practical to make. Baking focaccia is a great way to get your kids involved in the kitchen (decorating can be the most fun part!) and a great way to sneak some extra veggies onto their plates. A show-stopping addition to any summer get together, and an easy bread to whip up in two manageable phases, you might just enjoy this bread as much as the ancient Greeks and Romans. After all, the ancient olympic champions were crowned with laurels, revered in every city they visited, and given a life supply of olive oil; they had to have something nice to enjoy it with.
Summer Veggie Focaccia
- Prep Time: 20 minutes
- Rest Time: 2 hours, 12+ hours
- Cook Time: 20-25 minutes
- Total Time: 14 hours, 25 minutes
- Yield: 1 focaccia, 6-8 servings 1x
- Category: Appetizers, Herbs, Vegetarian, Tomatoes, Recipes
Ingredients
Bread
- ¼. tsp. instant dry yeast
- ½ tsp. sugar
- 2 cups warm water
- 5 cups Wheat Montana All-Purpose Flour
- ½ tsp. sea salt
- 1 tablespoon Extra Virgin Olive Oil
- 3 strips fresh rosemary, cleaned and chopped
Toppings
- 1 quart homegrown cherry tomatoes
- 2 fairytale eggplants
- 3 white mushrooms
- 1 red onion
- 1 shallot
- 1 bunch of herbs (such as rosemary, chives, parsley)
- Extra Virgin Olive Oil to drizzle
- Coarse or flaked sea salt to top
Instructions
Directions
- Mix the yeast, sugar and ½ cup of the warm water together in a small bowl and let sit for five minutes until bubbly.
- Sift the flour and salt together in a large mixing bowl and add the remaining 1 ½ cups of warm water, the yeast mixture, and the chopped rosemary. Work the dough together with floured hands in the bowl and form into a ball. Cover with plastic wrap or a clean tea towel and let the dough rest at room temperature for 1-2 hours until doubled in size.
- Place the dough into the refrigerator overnight (about 12 hours) with plastic wrap overtop the bowl.
- Once the dough has rested overnight it should be fluffy and very wet. Preheat the oven to 425F. Turn the dough out onto an oiled metal baking tray with a lipped edge. Work the dough for several minutes to stretch and form the dough into the rectangle shape of the pan. Be persistent! The dough will fight you and keep shrinking, but after a few minutes it will warm up and start to keep its shape. When you have finished, oil the top of the dough to flavor and keep from drying as you prep your toppings.
- Wash and cut your veggies into strips, slivers, and any shape you fancy. Some focaccia art tips: Onions, shallots, and mushrooms work well sliced vertically. Tomatoes can be sliced in half or used whole. Use all parts of the herbs, especially stems for flower stem art and leaves.
- Add the herbs and vegetables to the top of the dough in whatever design you like (have fun with this!). Drizzle extra virgin olive oil atop the veggies to keep from drying out and burning during baking. Finally, sprinkle coarse or flaked sea salt to the top of your creation before popping it into the hot oven.
- Bake at 425F for 20-25 minutes or until golden browned. Take out of the pan with two large spatulas and put onto a large wooden cutting board. Now you are ready to serve warm or just reheat later at 350F for about 8-10 minutes. Cut and serve with herbed or salted extra virgin olive oil and/or balsamic vinegar. Buon appetito!
Notes
You can keep this dough in the fridge longer than 12 hours (up to two days) and bake when convenient.
Keywords: Appetizers, Focaccia, Herbs, Vegetables