Garden Focaccia with Vegetables and Fresh Herbs

Soft, airy focaccia makes a lovely canvas for a garden of colorful vegetables and herbs. This from-scratch version fits a 9-by-13-inch pan and keeps the toppings light so the dough can rise and bake properly. Choose a few thinly sliced vegetables, pat them dry, and save tender herbs for after baking.

Recipe at a glance

• Yield: 8 servings
• Prep time: 25 minutes
• Rise time: About 2 hours
• Bake time: 25–30 minutes
• Total time: About 2 hours 55 minutes

You’ll need a 9-by-13-inch baking pan, preferably metal, and a large bowl. The dough should feel soft and sticky; use oiled hands rather than adding extra flour.

Ingredients

• 1 ½ cups (360 ml) warm water, about 100–110°F
• 2 teaspoons instant yeast
• 1 teaspoon granulated sugar or honey
• 4 cups (500 g) all-purpose flour
• 2 teaspoons kosher salt
• ¼ cup (60 ml) extra-virgin olive oil, divided, plus more for the pan
• About ½ cup thinly sliced, relatively low-moisture vegetables, such as bell pepper, red onion, or zucchini
• 2–3 cherry tomatoes, halved, if desired
• 1 teaspoon sesame or other small seeds, optional
• 1 teaspoon chopped fresh rosemary, optional for baking
• 2 tablespoons tender fresh herbs, such as basil, parsley, or dill, for finishing
• Flaky salt, for topping

Instructions

1. Mix the dough. In a large bowl, stir together the warm water, yeast, and sugar or honey. Add the flour, salt, and 2 tablespoons of the olive oil. Mix until no dry flour remains. The dough will be sticky and rough-looking. Cover the bowl.
2. Let it rise. Leave the dough at room temperature until puffy and about doubled in size, roughly 75–90 minutes. A cooler kitchen may take longer. For a little structure, wet or oil one hand, lift an edge of dough, and fold it toward the center; repeat around the bowl once, about halfway through the rise.
3. Prepare the pan and vegetables. Coat a 9-by-13-inch pan generously with olive oil. Slice vegetables thinly and pat them dry. Keep the total amount restrained; thick or wet toppings can weigh down the dough and slow baking.
4. Proof in the pan. Transfer the dough to the pan and turn it once to coat it with oil. Gently stretch it toward the corners. If it springs back, let it rest for 10 minutes, then stretch again. Cover and let rise for 30–40 minutes, until noticeably puffy.
5. Heat the oven and decorate. Heat the oven to 425°F. Drizzle the remaining 2 tablespoons olive oil over the dough. Press oiled fingertips into it to make dimples across the surface. Arrange the vegetable slices in a simple garden pattern, pressing them lightly into the dough. Add halved tomatoes cut-side up, if using, and scatter on seeds, rosemary, and a little flaky salt. King Arthur Baking’s garden-focaccia guidance offers a useful approach: keep the design simple and add tender herbs after baking.
6. Bake until golden. Bake for 25–30 minutes, until the top is deep golden around the edges and the center looks set. Lift a corner carefully with a spatula; the underside should be browned, not pale or doughy. If the top colors quickly, loosely cover it with foil for the remaining bake time.
7. Finish and cool. Let the focaccia rest in the pan for 5 minutes, then transfer it to a rack so the bottom stays crisp. Scatter the tender herbs over the warm bread. Cool for at least 10 minutes before slicing.

Tips, serving, and storage

Choose toppings with care: Thin bell pepper and red onion are easy options. Use zucchini sparingly and pat it dry; a few tomato halves add color but release moisture as they bake. You can swap the seeds for a light sprinkle of sesame or leave them out. Add soft herbs such as basil, parsley, or dill after baking so their flavor stays fresh. For more bread-making guidance on dough rising and proofing cues, King Arthur Baking’s bread guide is a helpful reference.

Serve warm or at room temperature alongside soup, salad, or a simple pasta supper. It also makes a handy base for sandwiches once cooled. Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm slices in a 350°F oven for 5–8 minutes. Freeze cooled pieces, wrapped well, for up to 2 months; thaw and reheat in the oven before serving.

Sources

• King Arthur: Garden Focaccia Tips