Roasted Vegetable Focaccia | Blue Jean Chef - Meredith Laurence

Ingredients

• 2¼ teaspoons dry active yeast
• 1¾ cups lukewarm water (about 90°F)
• 5 to 5½ cups all-purpose flour
• 2 tablespoons olive oil (plus more to drizzle)
• 1 red onion (chopped)
• 1 yellow pepper (chopped)
• 1 zucchini (sliced into half moons)
• 1 cup cherry tomatoes
• 1 clove garlic (minced)
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• freshly ground black pepper
• 1 tablespoon fresh rosemary