This vegetable focaccia is a soft, olive-oil-rich bread with a crisp bottom and colourful roasted vegetables on top. It works as a snack, packed lunch or side for soup.
Ingredients
- 3 cups bread flour
- 1 teaspoon instant yeast, 1 teaspoon salt and 1 teaspoon sugar
- 1 1/4 cups warm water
- 3 tablespoons olive oil, plus extra for the pan
- Sliced bell pepper, onion, cherry tomatoes and olives
- Rosemary, flaky salt and black pepper
Method
- Mix flour, yeast, sugar and salt. Add warm water and olive oil to form a sticky dough.
- Knead for 6–8 minutes, cover and let rise until doubled.
- Press into an oiled tray and rest for 30 minutes. Make dimples with oiled fingertips.
- Add vegetables, rosemary, flaky salt and another drizzle of oil.
- Bake at 220°C for 20–25 minutes until golden. Cool briefly before slicing.
Do not add too much topping, or the centre can become heavy. Store cooled bread airtight for two days and reheat before serving.