Vegetable Focaccia Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETABLE & CHEESE FOCACCIA

My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! -Mary Cass, Baltimore, Maryland

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 17



Vegetable & Cheese Focaccia image

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.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 315mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

1 cup water (70° to 80°)
4-1/2 teaspoons olive oil
4-1/2 teaspoons sugar
2 teaspoons dried oregano
1-1/4 teaspoons salt
3-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
TOPPING:
1 tablespoon olive oil
1 tablespoon dried basil
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1 cup frozen chopped broccoli, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

VEGGIE FOCACCIA

Thanks to the internet, I was recently introduced to my new favorite artistic medium: vegetables! With bread dough as the chewy, salty, olive-oily canvas. I don't know who invented these pretty works of focaccia art, but I thank them.

Provided by Molly Yeh

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 19



Veggie Focaccia image

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.

1 1/4 cups room temperature water
2 teaspoons kosher salt
2 teaspoons sugar
1 1/2 teaspoons instant yeast
7 tablespoons extra-virgin olive oil, plus more for brushing
3 to 3 1/4 cups all-purpose flour
Black sesame seeds and/or poppy seeds
Asparagus spears, halved crosswise
Herb sprigs, such as parsley, chives, dill
Baby bell peppers
Flaky salt, for sprinkling
Sage leaves
Basil leaves
Scallion greens
Butternut squash zoodles
Red onions
Capers
Small rainbow potatoes
Whatever else your creative heart desires...

GARDEN FOCACCIA

When bread baking became the national pastime during quarantine earlier this year, focaccia emerged as an Instagram superstar. Home bakers started treating the dough like a blank canvas, creating elaborate focaccia gardens from colorful vegetables and herbs. Check them out by searching hashtags like #focacciabreadart, #focacciagarden or #flowerfocaccia, or just follow this recipe to make your own masterpiece.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield One 14-inch loaf

Number Of Ingredients 8



Garden Focaccia image

Steps:

  • Combine 1 1/2 cups flour with 1 cup room-temperature water and 1/4 teaspoon yeast in a medium bowl. Stir to make a shaggy dough, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until there are large air bubbles on the surface and the dough has risen, about 4 hours.
  • Combine 3/4 cup warm water with 3 tablespoons olive oil and the honey in a liquid measuring cup; stir to dissolve the honey. Combine the remaining 2 1/2 cups flour, 2 teaspoons yeast and the kosher salt in a large bowl; stir to combine and make a well in the center. Pour the honey mixture into the well. Add the risen dough mixture and stir until combined. It will be very stretchy, but continue stirring until a shaggy dough forms, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until more than doubled in size and there are air bubbles on the surface, 1 to 2 hours.
  • Coat a rimmed baking sheet with cooking spray, then pour 3 tablespoons olive oil in the middle. Oil your hands, then run your hands down the inside of the bowl and remove the dough (it will deflate). Transfer the dough to the baking sheet and turn to coat in the oil. Shape the dough into a 12-inch-long oval, gently tucking the edges under if the dough spreads too much. Cover with plastic wrap and let rise at room temperature until doubled in size and there are air bubbles on the surface, 30 minutes to 1 hour.
  • Preheat the oven to 425˚ F. Uncover the dough, then press with your fingertips to create dimples in the surface. Top with vegetables and herbs in a garden pattern.
  • Drizzle the dough and vegetables with the remaining 1 tablespoon olive oil and gently rub it into the vegetables, pressing them into the dough. Sprinkle with flaky salt. Bake until the bottom of the focaccia has browned, the top is golden and the vegetables are tender, 25 to 30 minutes. Let cool at least 15 minutes on the baking sheet.

4 cups all-purpose flour
1 1/4-ounce packet instant yeast (2 1/4 teaspoons)
7 tablespoons extra-virgin olive oil, plus more for your hands
1 tablespoon honey
1 tablespoon kosher salt
Cooking spray
Assorted sliced vegetables and fresh herbs, for topping
Flaky salt, for sprinkling

VEGETABLE FOCACCIA

"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 18



Vegetable Focaccia image

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.

Nutrition Facts : Calories 121 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 3g protein.

2 to 2-1/4 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon olive oil
TOPPING:
3 plum tomatoes, chopped
5 medium fresh mushrooms, sliced
1/2 cup chopped green pepper
1/2 cup sliced ripe olives
1/4 cup chopped onion
3 tablespoons olive oil
2 teaspoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 teaspoons cornmeal

VEGETABLE FOCACCIA

Focaccia with vegetable toppings makes a wonderful and impressive looking recipe. Video Instructions: http://www.rhodesbread.com/recipes/view/1702

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 40m

Yield 6

Number Of Ingredients 9



Vegetable Focaccia image

Steps:

  • Thaw rolls until soft and risen (about 3 hours at room temperature).
  • Combine rolls into a ball.
  • Roll dough into a 12-inch circle or a 9x13-inch rectangle.
  • Place in pizza pan or a 9x13-inch sprayed baking pan and cover with sprayed plastic wrap.
  • Let rise for 30 minutes.
  • Remove wrap.
  • Sprinkle Italian herbs and garlic powder over dough.
  • Press dough down with fingers to form a dimpled surface.
  • Arrange vegetables on top.
  • Bake at 350°F for 20-25 minutes or until lightly browned.

Nutrition Facts : Calories 25.1, Fat 0.2, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 5.2, Fiber 1.3, Sugar 2.6, Protein 1.4

6 Rhodes frozen rolls, thawed and risen
1 medium onion, diced
1/2 cup zucchini, thinly sliced
1 green pepper, diced
mixed Italian herbs
1 cup broccoli floret
1 sweet red pepper, diced
1 cup sliced mushrooms
garlic powder

GRILLED VEGETABLE FOCACCIA

Slow-cooking irresistibly caramelizes peppers, onions, and more in this sandwich, dressed with herb-infused mayonnaise.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13



Grilled Vegetable Focaccia image

Steps:

  • Heat gas or charcoal grill. In small bowl, mix mayonnaise spread ingredients. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
  • Spray mushrooms, bell peppers and onion slices with cooking spray. Place on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning occasionally, until bell peppers and onion are crisp-tender. Remove vegetables from grill; let stand until cool enough to handle.
  • Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
  • Slice mushrooms; arrange over mayonnaise spread. Cut bell peppers into thin strips; layer over mushrooms. Separate onion slices into rings; place over peppers. Top with tomato and cheese slices. Cover with top half of focaccia.
  • If desired, wrap sandwich in foil; place on grill. Cook 1 to 2 minutes or until cheese is melted. To serve, cut into 6 wedges.

Nutrition Facts : Calories 360, Carbohydrate 38 g, Cholesterol 25 mg, Fat 3, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g

1/3 cup light mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1 teaspoon stone-ground mustard
1 clove garlic, finely chopped
1 package (6 oz) portabella mushroom caps
1 small red bell pepper, quartered lengthwise
1 small yellow bell pepper, quartered lengthwise
2 slices (1/2 inch) red onion
Cooking spray
1 focaccia bread (10 inch)
1 large tomato, sliced
4 oz Havarti cheese, sliced

More about "vegetable focaccia recipes"

ROASTED VEGETABLE FOCACCIA | BLUE JEAN CHEF
Web Spread the vegetables out over top the dough leaving some space between the vegetables and pushing them gently into the dough. Cover with the towel again and let the dough rise for another 20 minutes. Pre-heat the …
From bluejeanchef.com
roasted-vegetable-focaccia-blue-jean-chef image


FOCACCIA BREAD ART RECIPE - HERBS – SUGAR GEEK SHOW
Web 2020-04-16 Sprinkle flakey salt on top. After your focaccia has risen for 30 minutes, decorate the top any way you like with veggies, herbs and meats. See the blog post above for more ideas. Brush all your veggies and …
From sugargeekshow.com
focaccia-bread-art-recipe-herbs-sugar-geek-show image


VEGETABLE FOCACCIA BREAD - THE RELISH RECIPE
Web 2020-07-04 HOW TO MAKE VEGETABLE FOCACCIA BREAD. Activate the yeast -For this, in a bowl take 60 ml of warm water, add sugar, yeast, and give a quick stir. Let it sit …
From therelishrecipe.com


ROASTED VEGETABLE FOCACCIA WITH SKELLIG CHEESE RECIPE
Web Skellig Cheese. In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and dry active yeast. Use a fork or whisk to combine. Add the olive oil, flour …
From kerrygoldusa.com


ROASTED VEGETABLE FOCACCIA SANDWICH - SOMETHING ABOUT …
Web 2022-01-23 Instructions. Prep Veg: Preheat oven to 220C/425F. On a large baking tray combine eggplant/aubergine, onion and peppers with 2 tbsp oil, 2 finely diced cloves of …
From somethingaboutsandwiches.com


BBC ONE - MORNING LIVE - LEFTOVER FOCACCIA
Web Method: 1) Pre heat the oven to 165c. 2) Mix yeast sugar with a few tablespoons of water. Mix and leave to foam. 3) Make a well in the centre of the flour, then pour the wet mix in. …
From bbc.co.uk


VEGETABLE FOCACCIA RECIPE: HOW TO MAKE IT
Web "This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese …
From stage.tasteofhome.com


15 VEGETABLE FOCACCIA - SELECTED RECIPES
Web 12 Related Question Answers About Vegetable Focaccia. How is focaccia different from bread? Just like pizza dough, ACE Bakery® focaccia is made with flour, oil, water, yeast …
From selectedrecipe.com


ROASTED VEGETABLE FOCACCIA | BLUE JEAN CHEF - MEREDITH LAURENCE
Web Oct 20, 2019 - Nothing makes the house smell better than fresh baked bread and this recipe for roasted vegetable focaccia is no exception. Pinterest. Today. Watch. Explore. When …
From pinterest.com


SHAVED WINTER VEGETABLE FOCACCIA | DONAL SKEHAN | EAT LIVE GO
Web 2022-02-07 Method. Mix together the dried yeast, honey and warm water together in a large bowl. Whisk, then leave for 15 minutes until a foam forms. Add the flour and salt to …
From donalskehan.com


15 VEGETARIAN FOCACCIA SANDWICH RECIPES - SELECTED RECIPES
Web Mist the focaccia dough with warm water using a spray bottle. Place the baking sheet on the middle shelf of the oven and reheat for six to eight minutes, until the crust looks …
From selectedrecipe.com


15 ROASTED VEGETABLE FOCACCIA - SELECTED RECIPES
Web Focaccia is best fresh but retains quality for 2 to 3 days at room temperature and up to 5 to 6 days in the refrigerator. Either way, it should sit in a sealed bag with all the excess air …
From selectedrecipe.com


VEGETABLE FOCACCIA RECIPE - LA CUCINA ITALIANA
Web 2019-07-16 2. Operate the mixer with the hook attachment until a smooth, elastic dough is obtained; add the carrots, Emmental, zucchini (all diced); mix for a few more minutes, …
From lacucinaitaliana.com


DIANA HENRY'S BEST RECIPES FOR YOUR CHRISTMAS DAY FEAST
Web 43 minutes ago 1. Start by making the dough. Combine the flour, yeast and fine sea salt in a large bowl. Mix 300ml lukewarm water and the 80ml oil in a jug, make a well in the …
From telegraph.co.uk


10 BEST VEGETARIAN FOCACCIA SANDWICH RECIPES | YUMMLY
Web 2022-10-29 Focaccia Bread Topped with Potatoes, Onions, and Scamorza Cheese L'Antro dell'Alchimista. sugar, potatoes, bread flour, red onions, flour, cheese, warm …
From yummly.com


HOW TO HAVE A LOW-WASTE, CLIMATE FRIENDLY THANKSGIVING FEAST
Web 49 minutes ago Each Thanksgiving, according to the report, an estimated 200 million pounds of turkey meat, 150 million pounds of vegetable sides and 14 million pounds of …
From cnn.com


ROASTED VEGETABLE FOCACCIA - LION'S BREAD
Web 2022-09-04 In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and dry active yeast. Use a fork or whisk to combine. Add the olive oil, flour …
From lionsbread.com


Related Videos

Roasted Vegetable Focaccia Sandwich
12.3K views-01:09
Focaccia Sandwich Recipe| Grilled Vegetable Focaccia Sandwich Recipe | Focaccia Bread Sandwich
20.6K views-00:47
Crazy Easy Tomato and Olive Focaccia + A Thank you
614.3K views-07:20
Ultra Bubbly Homemade Focaccia Bread (Plus An Easy Sandwich)
1.7M views-08:02
Martha Stewart's Onion and Leek Focaccia Bread | Martha Bakes Recipes | Martha Stewart Living
12.1K views-05:45
How To Make Focaccia | Jamie & Gennaro
3.3M views-06:47

Related Search