Roasted Vegetable Focaccia | Blue Jean Chef - Meredith Laurence
Nothing makes the house smell better than fresh baked bread and this recipe for roasted vegetable focaccia is no exception.
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Cooking tools:
- Air fryer
- Stand mixer
- Oven
- Cooling rack
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Kitchen towel
Ingredients
- 2¼ teaspoons dry active yeast
- 1¾ cups lukewarm water (about 90°F)
- 5 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
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