Tuesday, September 8, 2020

Vegetable Focaccia #BreadBakers

This herb scented focaccia bread topped with cheese, onions and summer squash makes a wonderful snack, appetizer or light lunch with a salad.  Crispy outside and chewy inside it is a delight to the senses.


We are celebrating Vegetable Breads today with the Bread Bakers..................
Renu of Cook with Renu invited us to join her in baking breads that were made with or included vegetables.  Let's take a look at what everyone made......


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.


I got up in the morning and made my focaccia dough.  I incorporated basil and garlic to the dough while mixing and then left it to rise for an hour.


Punch the dough down.  Add a generous amount of olive oil to your pan and start pressing the dough to cover the bottom.  Flip the dough so both sides are oiled.  Finish pressing the dough to the sides and then make indentations all over with your fingertips.  Set aside to rise again.


After the second rise, add your cheese and vegetables.  It is ready to go into the oven.  You may have to cover with foil at the end of baking time if the toppings are getting too browned.


This is a very hearty bread.  Perfect sliced and served as a snack or appetizer. We enjoyed ours for lunch with a fresh garden salad.



Bread, Italian, Cheese, Vegetables, Focaccia
Breads, Appetizers, Snacks
Italian
Yield: 12 servings
Author: Wendy Klik
Print
Vegetable Focaccia

Vegetable Focaccia

This herb scented focaccia bread topped with cheese, onions and summer squash makes a wonderful snack, appetizer or light lunch with a salad. Crispy outside and chewy inside it is a delight to the senses.
Prep time: 30 MinCook time: 1 Hourinactive time: 1 H & 45 MTotal time: 3 H & 15 M

Ingredients:

  • 1 pkg. instant dry yeast
  • 1 3/4 c. warm water (105-110*)
  • 1 T. sugar
  • 1 T. basil paste
  • 1 T. garlic paste
  • 5-6 c. flour
  • 3 t. salt
  • 3/4 c. olive oil
  • 1/4 of a small sweet onion, thinly sliced
  • one small yellow summer squash, thinly sliced
  • one small zucchini, thinly sliced
  • 1/2 c. shredded mozzarella cheese
  • Italian herb seasoning, if desired

Instructions:

  1. In large bowl of stand mixer combine the water, sugar and yeast.  Let sit until foamy, about 10 minutes.
  2. Add 5 cups of the flour, 1/2 cup of the olive oil and the salt to the bowl.  Attach the dough hook and mix on low speed until incorporated.  Add the basil and garlic, increase the speed to medium and let knead for 5 minutes, adding additional flour as needed, until the dough forms into a ball.
  3. Remove dough from bowl, knead by hand in a small amount of flour a couple of times and form into a ball.  Spray the bowl with cooking spray and return the dough ball to the bowl.  Cover with a damp towel and allow to rise until doubled, about 1 hour.
  4. Punch down the dough.  Place 3 Tablespoons of the olive oil in the bottom of the pan you are using.  I used a 12" Springform pan.  Add the dough to the pan and press to cover bottom.  Flip the dough and press until the dough meets the sides of the pan.  Use your fingertips to make indentation all over the top of the dough, pressing deeply.  Cover with a damp towel and allow to rise for another 45 minutes.
  5. While dough is in second rise, use a mandoline or knife to cut the onions and squash into thin slices.  
  6. Sprinkle the cheese all over the dough and press lightly to set in place.  Sprinkle the onion over all, again pressing lightly.  Arrange the zucchini and squash as desired and press lightly into to dough.  Sprinkle with Italian herb seasoning, if desired.
  7. Bake in a preheated 425* oven for about an hour, covering lightly with a piece of aluminum foil during the last 15 minutes if the cheese is getting too browned, until the bread is golden brown and an internal temperature of 190-200* is reached.  
  8. This is a very thick loaf so it is important to check the temperature to ensure that it is cooked through.
  9. Remove from pan.  This bread can be served immediately while hot or at room temperature.

Calories

358.81

Fat (grams)

15.54

Sat. Fat (grams)

2.48

Carbs (grams)

47.17

Fiber (grams)

2.13

Net carbs

45.04

Sugar (grams)

2.30

Protein (grams)

7.36

Sodium (milligrams)

684.70

Cholesterol (grams)

2.33
Created using The Recipes Generator

16 comments:

  1. That looks so good and love the addition of zucchini in it!

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  2. Nice addition of squash in this foccacia. Looks good

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  3. Such a gorgeous high rising focaccia! I love that dimpled dough and the toppings you added. Give me a slice and a salad.

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  4. Your lovely focaccia is kind of like pizza without red sauce. It's so pretty with the mix of yellow and green!

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  5. Wow your bread looks SO fluffy!! I love it!!

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  6. I would eat entirely too much of this. I can already smell it. Fabulous focaccia!

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  7. Look how lofty that bread is! I will definitely be saving this for a future baking day!

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  8. I love your vegetable foccacia not tried with anything other than tomato. Your post tempting to me to try this. Delicious

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    Replies
    1. Any vegetables will work Swathi. I just have an over abundance of summer squash right now.

      Delete

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