Efrat's Notebook

Focaccia with Roasted Vegetables Draft

Individual focaccias from a soft yeast dough that I spread with tapenade or tomato spread and top with roasted peppers, zucchini, cherry tomatoes and cheese.

  • Prep30 min
  • Cook40 min
  • Rest2 hr 30 min
  • Total3 hr 40 min
  • Makes5 focaccias
  • KashrutDairy

What you need

Amount:5

Dough

Vegetables

Topping

How I make it

Dough

  1. Mix all the dough ingredients in a stand mixer into a soft dough.

  2. Cover with a towel and let rise for 2 hours.

  3. Divide the dough into 5 balls, place on a tray and let rise for another 30 minutes.

Vegetables

  1. Preheat the oven to 400°F (200°C).

  2. Cut the peppers and zucchini into medium strips and put them in a baking pan with the tomatoes.

  3. Drizzle with olive oil, sprinkle with a little salt and roast for about 30 minutes, until golden and soft. Leave the oven on.

Assembling and baking

  1. Stretch each ball of dough into an oval and spread with the tapenade or tomato spread.

  2. Arrange vegetable strips on top and sprinkle with cheese.

  3. Bake for about 10 minutes, until the dough is golden and crisp.

Source: ChefEf (chefef.com)