Focaccia with Leftover Vegetables - A Savory Delight
by Feli Chic'Cuisine
If you have leftover vegetables in the fridge and want to use them in a creative and delicious way, then vegetable Focaccia is a great option. Focaccia is a versatile and delicious flatbread that can be easily adapted to include a variety of vegetables and leftover ingredients. The dough is simple to make and the toppings can be customized to your taste preferences or what you have on hand in your fridge. Unlike traditional focaccia recipes, this no-knead version eliminates the need for prolonged kneading, making it a quick and easy recipe to whip up.
No-knead focaccia involves multiple rise stages, being an excellent recipe for beginners or anyone looking to easy prepare a bread dough and turn it into something flavorful. It's also a great canvas for experimenting with different toppings and flavors, from classic rosemary and sea salt to more creative combinations like roasted vegetables, caramelized onions and brie cheese.
No-knead focaccia is a simple and delicious bread recipe that requires minimal effort and yields a delicious and flavorful loaf. The key to this recipe is allowing the dough to rise multiple times, which creates a soft and airy texture.
How to make...
To make the dough, you will need simple ingredients: flour, salt, dry or fresh yeast, sugar, water and plenty of olive oil. Prepare the foam yeast using sugar, warm water and a little flour, then mix it with the rest of flour, water and olive oil and mix until a soft and slightly sticky dough forms. Cover it, and let time take care of the rest.
Next, spread the dough out onto a baking pan or a greased skillet. You can use your fingers to create dimples in the dough, which will help the toppings adhere. Then, add your leftover veggies and other toppings of choice. Some great options include sliced dried tomatoes, roasted bell peppers, caramelized onions, olives, potatoes, carrots, parsnip and fresh herbs like rosemary or thyme.
Bake the focaccia in a preheated oven until it's golden brown. Once it's done, you can serve it warm or at room temperature, either as a side dish or as a main course.
Focaccia with vegetables and leftovers is a great way to use up ingredients that might otherwise go to waste, while also enjoying a delicious and hearty meal. Plus, it's a fun and creative way to experiment with different flavor combinations and get a little creative in the kitchen!
The olive oil plays a crucial role in creating a deliciously tender and flavorful crumb. It adds moisture and richness to the dough, which helps to create a bread that is full of flavor and aroma.
Overall, using a good amount of olive oil is a great way to take your focaccia bread to the next level. You can create a bread that is crispy, tender, and full of flavor, making it a perfect addition to any meal or occasion.
To prepare Focaccia
To decorate and bake Focaccia
Prep. Time: 2 h
Bake Time: 25 min
Serving: 4-6
Ingredients
500g plain white bread Flour
7 g active dry yeast (or 15 g fresh yeast)
1 tsp sugar
1 tsp salt
350-400 ml lukewarm water
6 Tbsp extra-virgin olive oil, plus extra for greasing and drizzling
250 g leftover roasted vegetables: potatoes, carrots, parsnip, dried tomatoes in olive oil, chopped into 2-3 cm pieces
2-3 spring rosemary
5-6 cloves garlic, bashed, unpeeled
100g Brie cheese (optional)
Method
STEP 1
In a small bowl, whisk the active dry yeast with sugar and 100 ml lukewarm water (take from the water already weighed) and let sit 5 -10 minutes, until bubbles or foam appear.
STEP 2
In a large bowl, add the flour, salt and mix together. Make a well in the flour; add into the bubbly yeast, 3 tablespoons olive oil, and the rest of lukewarm water. Using a fork or a spatula whisk the flour into the liquid until all comes together. Add more water if necessary - the dough should be wet and sticky. With your hand greased with olive oil, gently fold the dough over itself a few times, until you feel that it is less sticky. Drizzle the top lightly with olive oil. Cover the bowl with a clean kitchen towel and let it rest for 20 minutes, at room temperature.
STEP 3
After the first rise, grease the hand again with olive oil. and repeat the procedure, gently fold the dough over itself a few times to redistribute the bubbles. Cover the bowl again and let it rise for another 20 minutes, at room temperature.
STEP 4
After the second rise, repeat the procedure, then let it rise for an hour or 2 hours, untiluntil it's puffy and doubled in size. You can see small bubbles on the surface of the dough.
STEP 5
Generously drizzle a (38 x 26 cm) non stick baking pan with olive oil, making sure the sides have also been coated in oil. Transfer the dough to the greased baking pan. Use your fingers to press the dough out into a flat and even shape, creating dimples in the surface with your fingertips. Toss the veggies with the garlic, rosemary and a little olive oil; scatter over the dough with the Brie (optional). Use your fingers to push in the veggies and cheese (optional). Sprinkle with coarse salt. Cover the dough and let it rise for another 20 minutes, until it's puffy and the toppings are slightly sunken into the surface.
STEP 6
Preheat the oven to 220°C (430°F), conventional, not fan, and arrange a rack in the middle of the oven. Bake the focaccia for 25-30 minutes, until it's golden brown and crispy on the outside, and with a soft interior.
Enjoy!
If you really want to make a friend, go to someone's house and eat with him… The people who give you their food give you their heart. - Cesar Chavez
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
