Mediterranean Roasted Vegetable Focaccia Recipes

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. , Bake at 475° for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden brown.

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray. , For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Steps:

• Divide the olive oil between 2 large flat baking pans.
• Place the vegetables in a single layer into the 2 pans.
• Put the pans into a preheated 300 degree oven and bake the vegetables for 1 1/2 to 2 hours, or until they are golden brown, but not black at the edges.
• You will need to watch the onions most carefully.
• Remove the pans from the oven and cool to lukewarm.
• After the dough has rested, layer the roasted vegetables over the dough.
• Sprinkle with the salt, spices, and olive oil.
• Cover with lightly greased plastic wrap and allow the dough to rise for forty minutes or till puffy.
• Bake the focaccia in a preheated 425 degree oven for 15 minutes or till the crust is golden brown.
• Remove from the oven& cool on a wire rack for 10 minutes or till cool enough to handle.

Steps:

• For the focaccia: Combine the water, salt, sugar and yeast in a spouted measuring cup. Whisk in 3 tablespoons olive oil.
• Combine the yeast mixture and 3 cups of the flour in the bowl of a stand mixer. Mix with a wooden spoon just until the dough comes together, then switch to the dough hook and knead on medium-high speed until smooth and stretchy, about 5 minutes. The dough should form a loose, somewhat sticky ball on the dough hook, but won't entirely clean the sides of the bowl. (If the dough doesn't form a ball at all, add tablespoons of flour, up to 1/4 cups.)
• Brush a quarter-sheet pan with 2 tablespoons oil. Add the dough, then turn to coat and press to almost fill the pan. Cover loosely with plastic wrap and let rise until doubled in size, 1 to 1 1/2 hours, depending on the temperature of your room.
• Preheat the oven to 400 degrees F.
• Uncover the dough and gently press all of the way to the edges of the pan. Brush the top of the dough with the remaining 2 tablespoons olive oil. If you'd like to make a vertical landscape, turn the pan with the short side facing you.
• For decoration: Start with a layer of seeds on the bottom. Using asparagus, long chives and scallion greens, add your tall stems first, then cover those at the bottom with shorter sprigs of herbs to make some ground cover. Add some butterflies, made with horizontal slices of baby bell peppers and chive antennae. Once you're happy with the arrangement, press down on the decorations to make sure they stick to the dough.
• Use your finger to gently dimple the dough in the space where you haven't decorated. Brush lightly with olive oil and sprinkle with flaky salt. Bake until the focaccia is risen and the top and bottom are golden brown, about 30 minutes. Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
• Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
• Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.