Vegetable Focaccia
A soft, golden focaccia infused with olive oil and decorated with a medley of fresh vegetables and herbs. This easy recipe delivers a stunning, customizable bread that’s both nutritious and fun to make — perfect for sharing at the table or enjoying as a sandwich base.
Equipment
- 1 large mixing bowl
- 1 wooden spoon or silicone spatula
- 1 cast iron skillet (10") or sheet pan (11"x17")
- 1 dish towel
- 1 Oven
Ingredients
For the Focaccia Dough:
- 625 g 5 cups all-purpose flour (or bread flour)
- 540 g 2 ¼ cups water
- 7 g 1 packet / 0.25 oz instant yeast (or substitute active dry yeast, see notes)
- 2 tsp fine sea salt or 5 tsp Diamond Crystal kosher salt / 1 tbsp Morton kosher salt
- 4 –6 tbsp olive oil
- 1 tbsp flaky sea salt for topping
For the Vegetable Toppings:
- 4 –6 shiitake mushrooms with stems
- 1 leek use as much green as possible
- 4 asparagus stalks ideal for radial designs
- 1 box cherry tomatoes mixed colors if available
- 2 small heirloom tomatoes 2–3" or regular tomatoes
- Fresh herbs optional, for flavor and decoration
Instructions
- Prepare the Dough Base: In a large mixing bowl, combine the flour, instant yeast, and fine sea salt. Stir them together gently with a wooden spoon or spatula to evenly distribute the dry ingredients. Slowly pour in the water, mixing just until all flour streaks are absorbed. The mixture will look shaggy, sticky, and rough at this stage — that’s exactly what you want. Avoid over-mixing, as kneading is not necessary for this high-hydration dough.
- Coat with Olive Oil: Using your spoon, gently push the dough to one side of the bowl. Pour about 2 tablespoons of olive oil into the bottom of the bowl, then release the dough and turn it over once or twice so all surfaces are coated with oil. This thin layer prevents the dough from forming a crust while it rests and also enriches the bread with extra flavor later on.
- First Rise in Warm Oven: Cover the bowl with a clean kitchen towel. Preheat your oven briefly to its lowest setting (around 160°F / 70°C), then turn it off. Allow the oven door to remain open for a minute to let the heat drop slightly, ensuring it is warm but not hot. Place the covered bowl inside and close the door. Let the dough rise undisturbed for about 60 minutes, or until it has doubled in volume and looks airy and puffy.
- Prepare Baking Pan: While the dough is rising, choose your baking vessel. You can use a large sheet pan (11"x17") for a single focaccia or divide the dough between two smaller pans, such as 10–12" cast iron skillets or round baking dishes. Lightly butter the inside surfaces of the pan — this helps with easy release and adds a subtle richness. After greasing, drizzle about 1 tablespoon of olive oil into the pan and spread it evenly across the base with your fingertips.
- Deflate and Fold Dough: Once the first rise is complete, remove the dough from the oven. Gently uncover it and, using clean hands, lift one edge of the dough, stretch it up, and fold it toward the center. Rotate the bowl and repeat the fold three more times, so each side has been stretched and folded in. This helps strengthen the gluten structure while gently deflating some air without knocking it down completely.
- Transfer and Second Rise: Turn the dough out into your prepared pan (or divide it if making two rounds). Let the dough naturally relax into the shape of the pan. If needed, gently nudge and stretch it to fit the base, but avoid forcing it too much. Cover loosely with a towel and let it rest at room temperature for another 30–60 minutes, or until it has puffed up again and almost doubled. During this time, the dough becomes light and airy, ready for decorating.
- Slice and Prepare Vegetables: While the dough is completing its second rise, prepare your toppings. Slice the shiitake mushrooms lengthwise for attractive fan-like shapes, cut the leek into thin rings or strips, trim asparagus spears, halve cherry tomatoes, and slice larger heirloom tomatoes into thin rounds. Arrange the vegetables in small bowls or plates, keeping them separate so they’re easy to pick up and place later. Wash and dry fresh herbs if using — they’ll add both fragrance and beauty to the design.
- Preheat the Oven: When the dough is nearly ready, preheat your oven to 450°F (230°C). Position an oven rack in the middle to allow for even baking. This high heat ensures the focaccia develops a golden crust while cooking through the moist, high-hydration dough.
- Stretch and Dimple the Dough: Remove the towel from your pan. With oiled fingers, press the dough gently outward to reach the corners if it hasn’t spread fully. Then, using all ten fingers, press straight down into the dough as though you are playing piano keys. This dimpling action redistributes air bubbles, prevents excessive rising in the oven, and creates the classic uneven surface of focaccia. Don’t worry if the dimples seem shallow — they’ll deepen as the bread bakes.
- Design with Vegetables: Now comes the fun part — focaccia art! Arrange your prepared vegetables and herbs on top of the dough in any pattern you like. You might choose a radial design with asparagus, a floral theme with tomato slices as petals, or a rustic scattering of mushrooms and leeks. Pay attention to color balance for the most striking appearance. Keep slices fairly thin and avoid piling on too many toppings, as excess weight can prevent the bread from rising properly during baking.
- Brush and Season: Once decorated, drizzle or brush olive oil gently over the surface of the vegetables and dough. This coating helps vegetables caramelize and protects them from burning. Sprinkle flaky sea salt generously across the entire surface, which enhances flavor and gives the focaccia its signature crunch. Add a final drizzle of olive oil if desired for extra richness.
- Bake Until Golden: Place the pan on the center rack of your preheated oven and bake for about 30 minutes. The high-hydration dough and vegetable toppings may slow browning slightly, so don’t worry if it takes the full half-hour. The focaccia is ready when the top is a rich golden brown, the edges have pulled slightly from the pan, and the vegetables are tender with a light char.
- Cool Before Serving: Once baked, remove the focaccia from the oven and allow it to cool in the pan for 5–10 minutes. Carefully lift it out and transfer it to a wire rack to cool further. Resting prevents steam from softening the crust and allows flavors to settle. Slice into squares or wedges and serve warm, or let it cool completely if planning to use it for sandwiches later.
Notes
- Instant yeast shortens rise time, but active dry yeast can be substituted if proofed first.
- Diamond Crystal, Morton kosher, and fine sea salt measure differently — adjust quantities as needed.
- A warm (not hot) oven creates the perfect environment for dough to rise quickly without killing the yeast.
- Don’t overload with thick-cut vegetables; they can weigh down the dough and block it from puffing.
- Flaky sea salt is essential for flavor and texture — don’t skip the topping.
- Herbs like rosemary, thyme, or parsley add both aroma and artistic flair.
- Leftover focaccia makes excellent sandwich bread when sliced horizontally.
- To reheat, always use the oven instead of the microwave to revive crispness.
- For a deeper roasted vegetable flavor, sauté toppings briefly before arranging on the dough.
- The dough should feel airy and springy after rising — a gentle finger poke should leave a slight indentation.
