Roasted Vegetable Focaccia

Name: Roasted Vegetable Focaccia
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4 cups bread flour; 2 cups warm water; 1 teaspoon instant yeast; 2 teaspoons salt; 1/3 cup olive oil, plus more for the pan; 1 red bell pepper, sliced; 1 red onion, sliced; Rosemary, thyme, and flaky salt

A pillowy, olive-oil-soaked focaccia crowned with roasted peppers, red onion, and torn herbs.

Elena MarshRecipe developerMay 6, 2026★★★★★4.7(15 reviews)

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Fresh rustic bread loaves on a cloth — Photo by Nadya Spetnitskaya on Unsplash

Focaccia is the most forgiving bread in the repertoire: a wet, sticky dough that asks for very little and rewards handsomely.

Press the roasted vegetables into the dimples before the second rise so they settle in and caramelize as the dough bakes.

Serve it warm

Cut into squares and eat warm, torn open with your hands.

The recipe

Tick ingredients off as you go. Quantities scale with servings.

8 servings

Method 5 steps

Stir flour, water, yeast, and salt until shaggy.
10 min
Cover and rise overnight in the refrigerator.
Pour dough into an oiled pan and rest for 1 hour.
5 min
Dimple deeply with oiled fingertips and press vegetables into the dough.
25 min
Bake at 450 F until deeply golden and crisp at the edges.

Serving notes

Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers keep, covered, for up to three days in the fridge.

Tagged#bread #baking #vegetarian