Just bake the Focaccia with vegetables, and the aroma it releases fills the house. Perfect for accompanying an aperitif but also delicious as a snack, the focaccia with vegetables is an explosion of flavors and colors. When you decide to prepare it, plan the time so that it rises for 12 hours. This way, it won’t be heavy and cause stomach bloating. As for the vegetables, you can use your favorites. I chose zucchini, red Tropea onions, colorful bell peppers, and some Taggiasca olives, but any seasonal vegetables will work. Prepare it with me by following the instructions.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 249.61 (Kcal)
- Carbohydrates 43.26 (g) of which sugars 3.47 (g)
- Proteins 6.42 (g)
- Fat 5.71 (g) of which saturated 0.82 (g)of which unsaturated 0.58 (g)
- Fibers 2.53 (g)
- Sodium 546.70 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups type 1 flour
- 3/4 cup water
- 1 tsp fresh brewer's yeast
- 1 tsp fine salt
- 1 tsp acacia honey
- 2 tbsps extra virgin olive oil
- Half yellow bell pepper
- Half red bell pepper
- 1 zucchini
- 1 red Tropea onion
- 5 cherry tomatoes
- 1/2 tsp fine salt
- 10 Taggiasca olives (pitted)
- 1 tbsp extra virgin olive oil
- 2 tsps dried oregano
Tools
- Kitchen Scale
- Bowl
- Food Processor
- Non-Stick Baking Tray 13 x 9.5 inches
- Plastic Wrap
Steps
Whether you use a food processor or by hand, the procedure does not change. After dissolving the yeast and honey in half the amount of water, pour them over the flour and mix until the liquid is absorbed. Dissolve the salt in the remaining water and add to the flour along with the oil. It’s important never to combine salt and yeast.
Knead carefully until you get a soft dough. Finish the dough on the pastry board with a few folds, then cover with a bowl. After 15 minutes, take the dough, do more folds, and let it rest. This operation should be repeated 3 times. Oil the baking tray and place the dough on it, spreading it with your fingertips. Cover with plastic wrap and let it rise for 6 hours.
After the time has passed, clean the vegetables, remove the skin from the peppers, thinly slice the onion and zucchini, and distribute on the dough along with the olives, pressing them down. Cover with plastic wrap and let it rest for another 6 hours. Preheat the oven to static mode at 392°F. Sprinkle the focaccia surface with oregano, salt, drizzle with oil, and bake. Cook for about 30 minutes, being careful not to burn the vegetables. Serve warm.
Tips
If you want to change the type of flour, you can opt for whole wheat.
FAQ (Frequently Asked Questions)
What other vegetables can be used?
Asparagus, potatoes, and any seasonal vegetables work well.
What oven mode should be used?
It’s better to use static oven mode to avoid drying out the vegetables too much.
