Connoisseurus Veg · by Alissa Saenz★ 5.0 (1)
Vegetable Focaccia
NUTRITION · PER SERVING130M COOK
CAL 18%·PRO 20%
CARBS 49G55% OF CAL
4G FIBER42G OTHER3G TOTAL SUGAR
FAT 14G34% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An airy focaccia topped with roasted zucchini, bell peppers, tomatoes, red onion, and sweet garlic cloves. Crispy crust, tender crumb, and vibrant vegetables.
sideitalianbaked good🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups water, (heated to 100°F to 110°F)
- 2 teaspoons organic granulated sugar
- 1 (0.25 ounce/7 gram) packet active dry yeast
- 2 1/2 cups bread flour
- 1 1/2 cups all-purpose flour, (plus more for kneading)
- 1 1/2 teaspoons fine salt
- 1/3 cup olive oil, (plus more for the bowl and pan)
- 1 small zucchini, (sliced)
- 1/2 medium red bell pepper, (roughly chopped)
- 1 cup cherry tomatoes
- 1/4 medium red onion, (very roughly chopped)
- 10 garlic cloves ((about 1 medium bulb), peeled)
- 2 tablespoons olive oil
- 1 teaspoon flaked sea salt, (plus more to taste (I use 2))
- Black pepper, (to taste)
- 1 cup fresh basil leaves
At a glance
PER SERVING · TIME 130M
CAL 18%·PRO 20%
CARBS 49G55% OF CAL
4G FIBER42G OTHER3G TOTAL SUGAR
FAT 14G34% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 750mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 35mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 750MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.