The focaccia with mixed vegetables is prepared with a multigrain flour dough and topped with a mix of fresh vegetables, sautéed in a pan, and added to the freshly baked focaccia. Ideal for an outdoor aperitif or, given the season, to take for lunch at the beach.

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Difficulty: Easy
Cost: Economical
Rest time: 8 Hours
Preparation time: 20 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

8.8 oz cereal flour
8.8 oz Manitoba flour
1.2 oz dried sourdough starter
1.5 cups water
Half teaspoon sugar
0.5 oz salt
3.4 tbsp olive oil
3.4 fl oz water
3.4 fl oz olive oil
Half teaspoon coarse salt
2 tablespoons olive oil
1 white onion (medium)
1 leek (1 piece about 4 inches)
3 carrots (medium)
2 zucchinis (medium)
4 tomatoes
to taste salt
to taste mixed peppercorns
2 tablespoons Grana Padano PDO (grated)

Tools

1 Stand Mixer
1 Pizza Pan
1 Cutting Board
1 Pan
1 Grater

Preparation of Focaccia with Mixed Vegetables

Pour the flours, yeast, and sugar into the stand mixer and give it a quick mix.
Start the machine and pour 3/4 of the available water.
When all the water is incorporated, add the salt, the remaining water, and the oil.
Work until you get a smooth and homogeneous dough.
Leave the mixed vegetable focaccia dough in the container, cover with plastic wrap and let it rise for 4 hours.
Now let’s prepare the topping for the mixed vegetable focaccia.
Chop the onion into fairly thin pieces and sauté over medium-low heat with 2 tablespoons of olive oil for about 5 minutes.
Meanwhile, slice the leek into thin rings and dice the carrots into cubes no larger than 0.4 inches.
Once the onion is sautéed, add the sliced leek and cook for 2/3 minutes still over medium-low heat.
Now add the diced carrots and cook for 5 minutes.
While the vegetables are cooking, grate the zucchinis with a coarse grater and then squeeze them a bit to remove excess water.
Once squeezed, add the zucchinis to the other vegetables and cook for a couple of minutes.
Turn off the heat, salt, and pepper to taste.
At this point, add the tomatoes previously seeded and diced. Cover with a lid and let cool completely.
After the first 4 hours of rising for the mixed vegetable focaccia dough, grease a 12-13 inch pan, pour the dough, and spread it evenly.
Cover again with plastic wrap and let rise for another 4 hours.
When the rise is complete, turn on the oven and let it preheat.
In a glass, prepare the brine by combining water, oil, and coarse salt.
Then pour it over the focaccia dough.
Bake at 390°F for 15 minutes.
Meanwhile, heat the vegetables over high heat for 2/3 minutes, just to slightly warm them up.
Once the focaccia is cooked, take it out and sprinkle it with the cooked vegetables.
Then add a sprinkle of grated Grana cheese.
And voilà… your focaccia with mixed vegetables is ready to be served.