Marinated Veggie Focaccia

Name: Marinated Veggie Focaccia
Prep time: 24 h 10 min
Cook time: 20 min
Total time: 24 h 30 min
Cuisine: Italian, European, Mediterranean
Ingredients: 1 batch 'Overnight Focaccia' dough, fully proofed (recipe on my Whisk profile); Handful cherry tomatoes, cut in half; handful large green olives, cut in half; 1/2 red onion, sliced into rings; .5 red bell pepper, sliced into rings; .5 yellow bell pepper, sliced into rings; 2 sprigs fresh rosemary, needles removed from stem; Drizzle of extra virgin olive oil; Flaky sea salt, to finish; 2 Tbsp Extra Virgin Olive Oil; 1 tsp balsamic vinegar; 1 clove garlic, minced finely; small pinch flaky sea salt; fresh cracked black pepper; 2 tsp chopped fresh basil

9 steps

Prep:24h 10minCook:20min

Why top your focaccia with veggies when you can top it with MARINATED veggies?! In this recipe, you let the veggies soak in a marinade made with a bit of olive oil, balsamic vinegar, garlic and basil before adding them to the dough and baking. The way the marinated peppers, onions and tomatoes soften and sweeten and caramelise as they bake is just so tasty...

Updated at: Thu, 17 Aug 2023 11:30:31 GMT

Ingredients

12 servings

1 batchovernight focaccia' dough

fully proofed, recipe on my whisk profile

0.5red onion

2 sprigsfresh rosemary

needles removed from stem

extra virgin olive oil

flaky sea salt

to finish

For the Marinade

2 Tbspextra virgin olive oil

1 tspbalsamic vinegar

1 clovegarlic

minced finely

flaky sea salt

fresh cracked black pepper

2 tspfresh basil

chopped

Instructions

Step 1

Remove your focaccia dough from fridge and let proof in tray, covered, at room temperature for about 2 hours.

Step 2

Preheat oven to 220C/430F.

OvenPreheat

Step 3

In a small bowl, whisk together all ingredients for the marinade and pour over the sliced vegetables and rosemary needles. Rub the mixture into the veggies so they're evenly coated.

Step 4

Drizzle fully proofed dough with a little bit of extra virgin olive oil and dimple your dough.

Step 5

Push the cherry tomato halves and olive halves into the dimples in the dough.

Step 6

Place the onion and pepper rings on the dough, gently pushing down to secure them in place. Don't press so hard that you pop the bubbles in the dough though!

Step 7

Distribute the rosemary needles evenly across the dough and drizzle any remaining marinade over the top of the dough. Sprinkle with a bit of flaky sea salt.

Step 8

Bake as directed in overnight focaccia recipe - about 20 to 22 minutes. It should be a deep golden brown and veggies will be starting to brown and caramelise.

Step 9

Let cool for about 15-20 minutes, cut in and enjoy!

View on Watch the video on Instagram

↑Support creators by visiting their site 😊