Veggie Loaded Focaccia
- 2 cups ice-cold water
- 4½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 tablespoon salt
- 1½ teaspoons sugar
- 1 teaspoon instant yeast
- ¼ cup olive oil
- 1 pint cremini mushrooms
- ½ red onion
- 4 cloves garlic
- 1 pint cherry tomatoes
- 1 zucchini
- 2 ounces shaved Parmesan cheese
- Pour water into the bowl of your stand mixer. Mix the all-purpose flour, whole wheat flour, salt, sugar, and yeast together on low speed using the dough hook until a dough ball forms. Increase speed to medium and mix until the dough can pass the window test. Check for a window by pinching off a small piece of dough with wet hands by gently stretching the dough. If it becomes thin enough that you can see through the dough without first ripping it, then it passes the window test. Slowly stream olive oil into dough while mixing on low speed to fully incorporate.
- Transfer the dough to large bowl that has been brushed with olive oil. Cover and allow to sit until doubled in size, about 1 hour. Punch down the dough, cover with plastic wrap, set aside until you are ready to assemble the focaccia.
- In the meantime, prepare your vegetables. You can use any vegetables in any amount but if you are using vegetables such as mushrooms that release a lot of liquid, you will want to first cook them on their own and dry on a paper towel before adding to the focaccia.
- Preheat oven to 500°F (260°C).
- Brush a large baking sheet with olive oil; transfer dough to baking sheet and begin to press out towards the edges with your fingertips taking care not to rip the dough, you might not be able to reach corners at first. Allow dough to relax untouched for 15 minutes; repeat pressing with your fingertips. Add toppings of choice and bake for about 25 to 35 minutes, rotating halfway through. If the edges begin to brown too much before the center has fully cooked, place tinfoil around the outside of bread and continue to bake until finished.
- Remove bread from oven and immediately transfer off the baking sheet onto a cooling rack to prevent bottom from becoming soggy. Brush en
Make your dough ahead of time and store it in the freezer. When ready to use, thaw out at room temperature for about 4 hours.
What others are saying
Jessica Scott says:
The crust alone on this focaccia deserves five stars. So good! The mushrooms give it such an aromatic flavor, I love it.
Greg Jones says:
I recently made this recipe and what I love is how the onions and herbs blended perfectly in this cheesy focaccia. This is a great dish for date night or happy hour.