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Vegetable Focaccia

Perfect recipe for all the fresh garden vegetables that are available.

Skill: Intermediate Prep Time: 30 Bake Time: 20 Servings: 8


12 Rhodes Yeast Dinner Rolls, thawed to room temperature
2 tablespoons olive oil
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


Spray counter lightly with non-stick cooking spray. Combine rolls and 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. Remove wrap and sprinkle dough with garlic salt and Italian seasoning. Press dough down with fingers to form a dimpled surface. Arrange zucchini, green and red pepper on top and brush lightly with olive oil. 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.