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......

• Butternut Squash Sourdough Bread by Zesty South Indian Kitchen
• Carrot Sandwich Bread by Ambrosia
• Cauliflower Sourdough Crumpets by Food Lust people Love
• Cranberry-Pecan Pumpkin Bread by What Smells So Good?
• Garden Harvest Vegetable Bread Loaf by Making Miracles
• Potato Rosemary Focaccia by Karen's Kitchen Stories
• Purple Pain de Mie by A Messy Kitchen
• Spinach Spiced Sourdough Discard Bread by Cook with Renu
• Tomato Garlic Biscuits by Palatable Pastime
• Vegetable Focaccia by A Day in the Life on the Farm
• Zucchini Bread by Sneha's Recipe

#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

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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

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