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Roast Vegetable Focaccia

A delicious vegetarian dinner option!

At a Glance





Prep Time:

2 hours

Cooking Time:

20 minutes

What you'll need:

  • 2¼ teaspoons dry active yeast
  • 1¾ cups lukewarm water about 30°c
  • 5 cups all-purpose flour
  • 2 tablespoons olive oil plus more to drizzle
  • 1 red onion (chopped)
  • 1 yellow pepper (chopped)
  • 1 cup cherry tomatoes
  • 1 clove garlic minced
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • freshly ground black pepper


1.Combine lukewarm water & yeast in a large bowl, letting it bloom for 10 minutes.
2. Add 2 tablespoons of olive oil & flour to the yeast mixture. Mix until the dough forms a sticky ball. Begin kneading the dough for about 10 minutes until it’s elastic & smooth.
3. Place the dough in a bowl, coating all sides with oil. Cover with a clean kitchen towel and let it rise for 2 hours.
4. While the dough is rising, toss onion, pepper, tomatoes, olive oil, garlic, balsamic vinegar, salt & black pepper all together in a large bowl. Air fry for 10 to 12 minutes, until the vegetables begin to soften. Set aside to cool.
5. Cover the bottom of a 10” x 15” sheet pan with olive oil. Press and spread the dough out into the pan, coating both sides with the olive oil. Using your fingertips, press the dough to form dimples. Cover the dough with a clean kitchen towel and let it rise for 45 minutes.
6. Brush olive oil over the dough and sprinkle with salt. Spread the vegetables out over the dough. Cover with the towel again and let the dough rise for another 20 minutes.
7. Pre-heat the oven 230°c. Bake the focaccia for 20 minutes until the bread is golden brown on both sides. Transfer to baking rack to cool before serving.