Recipe for Spring Vegetable Focaccia from Bake Good

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.

Recipe for Spring Vegetable Focaccia

Spring Vegetable Focaccia


  • 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


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.


About Emilea Semancik 82 Articles
Emilea Semancik was born in North Vancouver. Emilea has always always wanted to work as a freelance writer and currently writes for the Vancouver Guardian. Taking influence from journalism culture surrounding the great and late Anthony Bourdain, she is a recipe author working towards publishing her own series of books. You can find her food blog on Instagram: