Best 6 Veggie Focaccia Recipes
Embark on a culinary journey to the heart of Italian cuisine with our delectable veggie focaccia, a savory masterpiece that tantalizes taste buds and nourishes the soul. This traditional Italian flatbread is lovingly crafted with a symphony of fresh vegetables, aromatic herbs, and the finest quality ingredients, resulting in a symphony of flavors that will leave you craving for more.
Our collection of veggie focaccia recipes offers a delightful array of options, catering to diverse tastes and dietary preferences. From the classic focaccia with cherry tomatoes, basil, and a drizzle of olive oil to the unique and flavorful focaccia topped with roasted eggplant, zucchini, and bell peppers, each recipe promises a unique and unforgettable culinary experience.
Whether you're a seasoned home cook or a novice in the kitchen, our recipes are meticulously designed to guide you through the process effortlessly. With step-by-step instructions, helpful tips, and stunning food photography, you'll be able to create this Italian masterpiece in the comfort of your own kitchen.
So, gather your ingredients, preheat your oven, and let's embark on a delightful journey into the world of focaccia, where each bite is a celebration of the bounty of nature and the culinary artistry of Italy. Buon Appetito!
VEGETABLE & CHEESE FOCACCIA
My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! -Mary Cass, Baltimore, Maryland
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray. , For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 315mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
GARDEN FOCACCIA
When bread baking became the national pastime during quarantine earlier this year, focaccia emerged as an Instagram superstar. Home bakers started treating the dough like a blank canvas, creating elaborate focaccia gardens from colorful vegetables and herbs. Check them out by searching hashtags like #focacciabreadart, #focacciagarden or #flowerfocaccia, or just follow this recipe to make your own masterpiece.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield One 14-inch loaf
Number Of Ingredients 8
Steps:
- Combine 1 1/2 cups flour with 1 cup room-temperature water and 1/4 teaspoon yeast in a medium bowl. Stir to make a shaggy dough, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until there are large air bubbles on the surface and the dough has risen, about 4 hours.
- Combine 3/4 cup warm water with 3 tablespoons olive oil and the honey in a liquid measuring cup; stir to dissolve the honey. Combine the remaining 2 1/2 cups flour, 2 teaspoons yeast and the kosher salt in a large bowl; stir to combine and make a well in the center. Pour the honey mixture into the well. Add the risen dough mixture and stir until combined. It will be very stretchy, but continue stirring until a shaggy dough forms, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until more than doubled in size and there are air bubbles on the surface, 1 to 2 hours.
- Coat a rimmed baking sheet with cooking spray, then pour 3 tablespoons olive oil in the middle. Oil your hands, then run your hands down the inside of the bowl and remove the dough (it will deflate). Transfer the dough to the baking sheet and turn to coat in the oil. Shape the dough into a 12-inch-long oval, gently tucking the edges under if the dough spreads too much. Cover with plastic wrap and let rise at room temperature until doubled in size and there are air bubbles on the surface, 30 minutes to 1 hour.
- Preheat the oven to 425˚ F. Uncover the dough, then press with your fingertips to create dimples in the surface. Top with vegetables and herbs in a garden pattern.
- Drizzle the dough and vegetables with the remaining 1 tablespoon olive oil and gently rub it into the vegetables, pressing them into the dough. Sprinkle with flaky salt. Bake until the bottom of the focaccia has browned, the top is golden and the vegetables are tender, 25 to 30 minutes. Let cool at least 15 minutes on the baking sheet.
VEGGIE FOCACCIA SANDWICHES
Turn out a meatless sandwich filled with Italian-seasoned vegetables in only 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat 8- or 10-inch nonstick skillet over medium-high heat. Cook bell peppers, onion and dressing in skillet 4 to 5 minutes, stirring occasionally, until peppers are crisp-tender; remove from heat.
- Cut focaccia into 2 wedges; split each wedge horizontally. Spoon half of the vegetable mixture onto each bottom wedge; sprinkle with basil and cheese. Top with tomato and tops of bread wedges.
Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 0 g
VEGETABLE FOCACCIA
"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. , Bake at 475° for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden brown.
Nutrition Facts : Calories 121 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 3g protein.
VEGETARIAN FOCACCIA SANDWICH
Vegetarians, try this!!! Even non-vegetarians would like this and if they absolutely had to, they could add chicken or beef.
Provided by Bobtail
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice bread in half lengthwise.
- Slice peppers into 1/8 inch slices.
- Slice onion and mushrooms.
- In a skillet, heat oil over medium heat.
- Add peppers and onions, cooking till they begin to soften.
- Add mushrooms and cook till mushrooms are softened.
- Spread mustard on each half of bread.
- Top one half with mushroom mixture, sprinkle with cheese.
- Place the other half of the bread on top the half with the mushroom mixture.
- Cut into 8 slices.
Nutrition Facts : Calories 134.1, Fat 10.6, SaturatedFat 5, Cholesterol 22.4, Sodium 136, Carbohydrate 4.3, Fiber 1.2, Sugar 2.2, Protein 6.3
EASY ITALIAN VEGETABLE FOCACCIA SANDWICH
The little time needed to make this sandwich, you'll spend shopping! Just three ingredients from the deli and bakery provide the fixings you'll need for this intriguing veggie favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Sprinkle bottom half of focaccia with 1 cup of the cheese. Spread vegetables over cheese. Sprinkle with remaining cheese.
- Top with top of bread. Cut into wedges.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 55 mg, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg
Tips:
- Use high-quality ingredients for the best flavor.
- Proof the yeast in warm water before adding it to the dough to ensure it is active.
- Knead the dough until it is smooth and elastic for a chewy texture.
- Allow the dough to rise in a warm place until it has doubled in size for a light and fluffy focaccia.
- Press your fingers into the dough to create dimples before adding the toppings for a classic focaccia look.
- Bake the focaccia in a preheated oven until it is golden brown and cooked through.
- Let the focaccia cool slightly before slicing and serving.
- Enjoy the focaccia warm or at room temperature.
Conclusion:
In conclusion, the provided recipe for Veggie Focaccia is a culinary journey waiting to be embarked upon. With its versatile nature, this recipe allows you to customize it according to your preferences. The combination of flavors and textures from the fresh vegetables, herbs, and seasonings creates a delightful symphony in every bite. Whether you savor it as a standalone snack or pair it with your favorite dishes, this focaccia promises to tantalize your taste buds. So, gather your ingredients, prepare your kitchen, and embark on this culinary adventure to create a memorable and delicious Veggie Focaccia.
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