Recipe: Roasted Vegetable Foccacia

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


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
Coarse sea salt
Shaved Parmesan
Basil or rocket leaves

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.

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