| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 14.8g | 6.2g | 45.5g |
| sugars | fibre | protein | salt |
| 4.9g | 4.8g | 13.4g | 1.27g |
Why I Love Italian Stuffed Vegetable Focaccia
There’s something remarkable about the Stuffed Vegetable Focaccia that’s kept me enamored for such a long time. While my heart and culinary practice is deeply devoted to combining the ingredients and cooking styles of my Pacific Northwest upbringing and Japanese heritage, I find the versatility of Italian cuisines quite enticing. Just like a well-curated sushi roll, this recipe encapsulates a vivid tapestry of colors, textures, and tastes in a single, harmonious whole.
The Heart of Italy
The humble focaccia, at its heart, is an embodiment of Italian cuisine’s guiding principle – simplicity and freshness. It’s fascinating to find parallels between this Italian staple and my most cherished Japanese seafood dishes where the subtlety of flavors is savored and celebrated. The stuffed vegetable focaccia, lush with a variety of thinly sliced fresh vegetables and generously layered cheeses, is an ebullient homage to that principle.
Whilst I may not have been directly inspired by a celebrated chef to embark on this journey, my dapples into Italian cooking have certainly been influenced by the legendary Jamie Oliver’s rustic and hearty dishes. His commitment to using fresh, local ingredients resonates with me, bridging the gap between my sushi-centric culinary approach and the world of Italian delicacies.
Potential Pairings
The Stuffed Vegetable Focaccia is a meal in itself, yet that doesn’t mean it can’t play a supporting role to other hero dishes! It would pair beautifully with a light, tangy Lemon Vinaigrette-dressed arugula salad or even as a succulent side to a classic Herb-Roasted Chicken. The bread’s earthy flavors and crisp crust would balance out the freshness of the salad and the savory notes of the chicken.
Whether it’s a quiet family dinner or a bustling dinner party, this versatile Italian classic will surely satiate your guests with its amalgamation of crisp texture, savory tones and a layer of undeniable comfort that one associates with a loaf fresh from the oven. Without a doubt, the stuffed vegetable focaccia has earned its spot in my repertoire and holds a special place in the landscape of my culinary adventures.
What You’ll Need
- 2 cups warm water
- 1 packet (0.25 oz) active dry yeast
- 1 teaspoon sugar
- 5-6 cups all-purpose flour
- 2 teaspoon salt
- 1/4 cup olive oil
- 3 bell peppers, thinly sliced
- 1 zucchini, thinly sliced
- 1 eggplant, thinly sliced
- 1-2 tomatoes, thinly sliced
- 1 onion, thinly sliced
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1/2 cup fresh basil leaves
- 4 cloves garlic, minced
- More olive oil for drizzling
- Sea salt and black pepper to taste
Method
Step One
Combine the warm water, sugar and active dry yeast in a large bowl. Let the mixture sit for about 5 minutes, or until it gets foamy.
Step Two
Slowly, add in the flour, salt, and 1/4 cup of olive oil. Stir until the dough begins to come together.
Step Three
Move the dough onto a clean, floured surface and knead for about 5 minutes, or until it becomes smooth and elastic. Place the dough back into the bowl, cover it with a warm cloth and allow it to rise in a warm area for about 1-2 hours, or until it has doubled in size.
Step Four
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper, and spread the risen dough into the shape of a rectangle, making sure the dough is about 1/2-inch thick.
Step Five
Arrange the slices of bell peppers, zucchini, eggplant, tomatoes, and onion onto the dough, leaving about 1/2 inch of space along the edges. Sprinkle the minced garlic and shredded mozzarella cheese uniformly over the top of the vegetables.
Step Six
Next, sprinkle the grated parmesan cheese over everything, followed by the fresh basil leaves. Drizzle a bit more of olive oil over everything, and then season the top with sea salt and black pepper to taste.
Step Seven
Bake the focaccia in the preheated oven for about 25-30 minutes, or until the top is golden and the vegetables look roasted. Let it cool for a few minutes before slicing and serving.
