Roast vegetable focaccia

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Roast vegetable foccacia
Serves 10-12
For the dough:
1kg strong bread flour
14g fast action yeast
20g sea salt, plus extra for topping
30g olive oil, plus extra for greasing and topping
600ml warm water, (you may need a little extra)

For the topping:
4 sprigs of fresh rosemary, leaves picked
1 red pepper, diced
1 yellow pepper, diced
2 red onions, cut into 8 wedges
1 courgette, diced
  1. Combine the  flour, yeast and salt in a large mixing bowl. Stir to combine and make a well in the middle. Gradually pour the olive oil and warm water into the well, continuously stirring and bringing in the flour as you go to form a rough dough. Leave for 10 minutes.
  2. Transfer the dough to a flour-dusted surface and knead for around 10 minutes, or until smooth and springy. Place the dough in a lightly greased bowl, cover with a damp tea towel and leave to prove in a warm place for around one hour, or until doubled in size.
  3. Meanwhile, lightly grease a large baking tray. Once the dough has risen, knock it back and place on the oiled tray. Using your hands, spread it out to cover the tray, then drizzle with olive oil. Use your fingers to push down into the dough to make lots of little wells and dips.
  4. Scatter over the veggies and drizzle with a little more olive oil, then season with salt. Cover with a tea towel and leave in a warm place for another hour, or until doubled in size.
  5. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7. Once risen, push your fingers down into the dough again to make lots of little wells and dips. Place in the hot oven for 25-30 minutes, or until golden and cooked through. Leave to cool slightly, drizzle with a little oil and serve.

Per serving 341kcals, 3.3g fat (0.5g saturated), 67.6g carbs (1.8g sugars), 9.3g protein, 3.1g  fibre, 0.653g sodium