Vegetable Focaccia is a great way to use up some of your veggies bursting from the back yard!
This time of year I love scouring through cookbooks looking online for some new, yummy recipes. I get really excited when I find a recipe that has fresh garden vegetables in it! For me, it’s validating to use those veggies bursting from the backyard. If you’re like me and want to have that feeling of accomplishment, then let me share a recipe with you! VEGETABLE FOCACCIA!
garlic salt to taste
Italian seasoning to taste
1/2 cup zucchini, thinly sliced
1/2 green pepper, diced
1/2 red pepper, diced
1 cup broccoli flowerets
1 cup sliced mushrooms
1/4 onion sliced in rings
crushed red pepper, if desired
I put my 12 Rhodes dinner rolls in a plastic bag and set them on the counter top to thaw. I let my dinner rolls get really soft. This makes it easy for me to roll out. (Hint: if your rolls start to rise and you are not ready for them, just place them in the refrigerator for a couple hours until you are ready. This will slow the rising process.)
Next, combine rolls together.
Roll into a 9x13-inch rectangle.
Place in a sprayed 9x13-inch baking pan. Brush with some of the olive oil and cover with plastic wrap. Let rise 30-60 minutes.
Press dough down with fingers to form a dimpled surface.
Sprinkle dough with garlic salt and Italian seasoning.
Chop vegetables. You can use what ever vegetables you like! I didn’t have any broccoli, and mushrooms creep me out. So I used peppers, onions and a tomato.
Arrange veggies on top of dough. Sprinkle vegetables lightly with garlic salt and crushed red pepper flakes if desired.
Bake at 350°F for 20 minutes then add broccoli, mushroom and onion rings. Bake an additional 10 minutes.
Serve as an appetizer or as a side to compliment any meal!
(I baked my Focaccia for 30 minuites with everything on top)