This recipe enhances the No-Fuss Focaccia recipe from King Arthur Baking with RR roasted veggies and Zatoun za’atar (and olive oil!). The smell of this baking was mouthwatering. It would be a great show-stopper on a picnic, or a nice light dinner paired with a green salad and cheese (like Bushgarden!). It could also be easily made with summer squash, fennel, green onions, garlic, onions – the list goes on!
Roasted Vegetable Focaccia with Za’atar
Ingredients
For the focaccia:
- 5 tablespoons 60g olive oil, divided
- 1 1/2 cups 340g water, warm
- 1 1/4 teaspoons 8g salt
- 3 1/2 cups 420g King Arthur Unbleached All-Purpose Flour
- 1 tablespoon instant yeast
For the topping:
- 1/2 large eggplant sliced into half moons (or several smaller eggplants, thinly sliced)
- 1 red pepper seeded and cut into thin circles
- 2 handfuls of cherry tomatoes
- 1/4 cup olives pitted and roughly chopped
- 1/4 cup feta crumbled
- 2 tablespoons olive oil divided
- 1 tablespoon za’atar plus extra if desired
- 1-2 tablespoons ribboned fresh basil
Instructions
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Use non-stick vegetable oil spray or butter to lightly grease a 9″ x 13″ pan. Drizzle about 2 tablespoons (25g) of the olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavour and a bit of crunch.
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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the remaining 3 tablespoons (35g) of the olive oil with the rest of the dough ingredients, and beat at high speed with an electric mixer for 60 seconds.
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Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.
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While the dough is rising, preheat the oven to 375°F. Combine vegetables with 1 tablespoon of olive oil and the za’atar, and toss to combine. Roast in the oven for 20-25 minutes, until soft. This can also be done on the bbq. Remove form the oven and allow to cool.
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Gently poke the dough all over with your index finger.
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Drizzle it lightly with olive oil, and top with the roasted vegetables. Add the feta and olives, and add some extra za’atar if desired.
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Bake the bread until it’s golden brown, 25 to 30 minutes.
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Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Top with ribbons of fresh basil. Serve warm or at room temperature.