Spring Vegetable Focaccia

Equal parts cozy baking project and edible centerpiece, this focaccia is topped with a garden’s worth of spring vegetables pressed into a chewy, olive oil–rich dough. A mix of whole wheat and bread flour gives it a hearty texture and just the right amount of nuttiness, while the colorful vegetables turn every loaf into its own little work of art. Perfect for tearing, sharing, and showing off at the table.

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Garden Vegetable Whole Wheat Focaccia

Servings: 16 to 18

Prep Time: 15 minutes (active)

Cook Time: 40 minutes

Print the Recipe

Ingredients

• For the Dough
  • 2 1/2 teaspoons (12 grams) active dry yeast
  • 1/2 teaspoon (5 grams) honey
  • 2 1/4 cups (510 grams) warm water (95°F–105°F)
  • 3 tablespoons (38 grams) extra virgin olive oil, plus more for greasing
  • 3 cups (375 grams) stone ground whole wheat flour
  • 2 1/2 cups (300 grams) artisan bread flour
  • 1 1/2 teaspoons (13 grams) kosher salt
• For the Vegetable Topping
  • 2 small tomatoes (with stems, if available)
  • 2–3 baby radishes, halved or quartered
  • 2–3 baby carrots (with stems), halved or quartered
  • 3 scallions, trimmed and washed
  • 3–4 asparagus stalks, trimmed
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup warm water (95°F–105°F)
  • Extra virgin olive oil, as needed

Instructions

1. Mix the dough: In a large bowl or stand mixer bowl, stir together yeast, honey, warm water, and 3 tablespoons olive oil until dissolved. Add both flours, then salt. Mix by hand, wooden spoon, paddle attachment, or dough hook until just combined. Let rest for 5 minutes.
2. Knead: Knead by hand or with a dough hook for 5–10 minutes, adding additional bread flour as needed, until smooth and elastic. The dough should be tacky but not stick heavily to your hands. Shape into a ball.
3. First proof: Lightly oil the bowl and place dough inside, turning to coat. Cover and proof in a warm, draft-free place for 1 to 1 1/2 hours, until doubled in size.
4. Stretch into pan: Fold the dough into itself twice, then let rest while preparing the pan. Generously oil an 18 x 13-inch rimmed baking sheet, including the sides. Transfer dough to the pan and gently stretch to fill. If it springs back, rest 5 minutes and continue stretching as needed.
5. Dimple and oil: Drizzle additional olive oil over the top and spread evenly. Dimple the dough deeply with your fingertips, pressing nearly to the bottom of the pan.
6. Add toppings and second proof: Arrange vegetables decoratively on top. Dissolve the kosher salt in warm water and pour evenly over the dough. Let proof another 30–45 minutes until bubbly.
7. Bake: Preheat oven to 425°F with rack centered (use a baking stone or steel on the oven floor if available). Bake 30–40 minutes until golden brown and crisp at the edges.
8. Finish and serve: Transfer to a cooling rack and brush or drizzle with olive oil. Serve warm or at room temperature.
9. Storage: Wrap and store at room temperature up to 3 days. Reheat at 375°F for 5–7 minutes for best results.

Homemade | homemadecooking.com