Welcome the vibrant spirit of spring with a delightful Vegetable Focaccia that captures the essence of the season in every bite. This easy recipe combines all-purpose flour and yeast, creating a fluffy canvas for the season’s freshest ingredients. Thinly sliced red onions, halved cherry tomatoes, and the savoury goodness of prosciutto come together in a colourful celebration. Our friends at Bake Good shared with us this wonderful recipe that is a surefire way to please a crowd.
Spring Vegetable Focaccia
Ingredients:
- 3 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann’s® Quick Rise Yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1-2/3 cups of very warm water (120°F to 130°F)
- 4 tbsp Mazola Vegetable Oil, Divided
- 1 Small Red Onion, thinly sliced
- 1/2 Pint Cherry Tomatoes, halved
- 4-6 Slices Proscuitto
- 1/4 cup Feta Cheese, Crumbled
- 3 Sprigs Fresh Dill
- 2 tablespoons Mazola® Canola Olive Oil Blend
Directions:
1. Mix flour, yeast, sugar, and salt in a large bowl. Add oil and water, stirring until well mixed. Spread dough into the greased 13×9-inch pan. Cover and let rise until doubled, about 30 minutes.
2. Using the handle of a wooden spoon, push multiple holes into the dough. Drizzle 2 tablespoons of oil over the dough; gently press in vegetables and prosciutto. Sprinkle with feta cheese
3. Cover and let rise additional 15 minutes while the oven preheats to 375°F.
4. Bake 30 to 35 minutes until lightly browned.
5. Let cool slightly, sprinkle with fresh dill, and slice.
