There Focaccia with vegetables it’s a salty leavened delightful, simple And empty fridge. It is prepared withsoft dough then the classic Focaccia topped with vegetables Seasonal: zuchinis, eggplant, broccoli, cherry tomatoes, onions; all your favorite ones and what do you have available!
Finally he comes cooked in the oven with extra virgin olive oil and aromatic herbs; for a truly amazing result: one vegetable focaccia soft And tastyThat takes on the flavor of the vegetables you have chosen! I’m talking about one easy preparation And fast. the base is my super tested and simple one, without dough to do con a spoon. Which if you want, you can also make in a wholemeal or gluten-free version.
Once it has risen it goes spread out on a baking tray and then add the fresh vegetables cut into pieces and willing raw. If you like you can also use grilled vegetables or baked. Depending on the season, you can choose broccoli, mushrooms, pumpkin in winter and autumn. courgette flowers and asparagus in spring. In summer tomatoes Of every kind. making a focaccia with vegetables each time always different!
Excellent solution to Pizza del Saturday eveningone dinner between friends and family, but also how snack. It’s delicious the next day too! If you don’t have the time to wait for it to rise, prepare the Focaccia in a pan with instant yeast.
Discover also:
Stuffed Focaccia (soft with vegetable filling)
PREPARATION TIMES
| Preparation |
Cooking |
Total |
| 10 minutes + leavening times |
25 minutes |
30 minutes |
| Cost |
Kitchen |
Calories |
| Bass |
Italian |
562 Kcal |
Ingredients
| Quantity for 4 people – 1 classic baking tray
|
For the dough:
- 300 g of Manitoba flour + a little for the folds
- 200 g of ’00 flour (which you can replace with white or all-Manitoba spelled)
- 365 g of water at room temperature
- 1 teaspoon of dry brewer’s yeast – 8 g of fresh brewer’s yeast (or 100 g of mother yeast doubling the leavening times)
- 1/2 teaspoon sugar
- 11 g of salt
- extra virgin oil for seasoning
For the seasoning:
- 500 g of mixed vegetables (courgettes, aubergines, peppers, potatoes, broccoli, pumpkin, cauliflower…)
- 10 cherry tomatoes
- extra virgin olive oil
- thyme and basil or aromatic herbs of your choice
- salt
|
Method
How to make focaccia with vegetables
First of all, prepare the dough and let it rise according to the procedure found in FOCACCIA
Just before the end of leavening, start washing the vegetables, cleaning them and cutting them into small pieces of approximately 1 cm. I advise you to cut them all the same to ensure uniform cooking.
You can cut the cherry tomatoes in half.
Then season all the vegetables together with a drizzle of oil and salt, mix well.
When the leavening has come to an end, turn the dough onto a floured work surface, make 2 folds on a lightly floured surface and roll out the focaccia in a well-greased baking tray, spreading it with your fingertips.
Finally, add all the vegetables to the surface of the focaccia, nestling the cherry tomatoes and making sure that the vegetables are not too close together.
Then let it rise in the pan for another 1 hour until the focaccia reaches the edge.
At this point add another drizzle of oil and if you like another pinch of salt.
Then cook in a static oven already hot at 200° for 10 minutes in the lower part of the oven, the one in contact, so that a nice crunchy crust forms immediately.
Then transfer to the central part and lower to 180° and leave to cook for another 15 minutes.
Be careful that it may take 5 – 6 minutes more depending on the vegetables chosen, always do the toothpick and taste test.
Finally, remove from the oven and leave to cool.
Here’s yours ready focaccia with vegetables
storage
Excellent hot or cold, you can keep it for about 2 days, as long as once it has cooled, you seal it perfectly in cling film.
Also discover my entire collection of bread, pizzas and focaccias
