Recipe: Roasted Vegetable Foccacia

The perfect pairing for a light soup or salad meal
ByJasmine BandaliMonday , 12 January 2015
Recipe: Roasted Vegetable Foccacia

MAKES 1 LOAF

INGREDIENTS
Basic bread dough
2 medium courgettes, chopped into bite size pieces
1 aubergine, chopped into bite size pieces
2 carrots, chopped into bite size pieces
250g cherry tomatoes, chopped into bite size pieces
TO SERVE
Coarse sea salt
Shaved Parmesan
Basil or rocket leaves

METHOD
1 Prepare the basic bread dough and after the first rising, roll the dough out to fit into a greased flat baking tray.
2 Preheat the oven to 200C.
3 Mix all the vegetables with the olive oil into a bowl and then transfer to a separate baking sheet.
4 Roast the vegetables until tender.
5 Brush the bread dough with olive oil and spread the roasted vegetables over the dough.
6 Allow the dough to rise again for 20 minutes, then bake until golden and cooked through.
7 Serve drizzled with extra olive oil and sprinkled with coarse salt, Parmesan cheese shavings and fresh basil or rocket leaves.

Related Articles

A tear and share bread that's great for picnics
An ideal bread for those intolerent to gluten and wheat
Watch this disappear in minutes!
Make like the movies and put this on your weekly menu