Before this recipe, we always kept our focaccia bread simple. Flaky salt, rosemary, some olive oil. Then, we experimented with using up all the odds and ends left over from our box. All those veggie scraps we didn’t know what to do with suddenly had a purpose. A very delicious one. Oh, and it certainly doesn’t hurt that this slab of focaccia is perhaps the most Instagrammable recipe of the season.Print
- 2 1/4 teaspoons active dry yeast (or 1 packet)
- 3 tablespoons honey
- 3 cups filtered, room temperature water
- 6 cups bread flour
- 2 teaspoons kosher salt
- 3 tablespoons extra virgin olive oil, plus more for coating a bowl and pan
- 1 cup veggie scraps, sliced or cut into small pieces, such as halved cherry tomatoes, sliced bell pepper, sliced jalapeño, parsley, red onion, and corn kernels
- 1 teaspoon finishing salt
- In a small bowl, combine active dry yeast, honey, and water. Mix and allow to sit for at least 5 minutes or until it begins to froth and become cloudy—blooming.
- In a separate large mixing bowl, combine bread flour with salt. When the yeast blooms, give it another stir and then pour into the bowl. Stir until it forms a dough.
- Transfer to a large, floured surface, and use extra flour as you go to knead the dough together. Knead for about 9-12 minutes or until the dough becomes elastic and does not break easily when stretching it. (You will feel the difference and transformation as you go.) Alternatively, you can use a standing mixer with a dough hook.
- Pour 1/4 cup of olive oil into a separate, large mixing bowl—it should be big enough to account for the dough doubling in size. Brush the oil to coat the inside of the bowl, which will prevent the dough from sticking too much.
- Place the dough into the bowl, gently flipping and rolling to coat in oil. Cover the bowl tightly with plastic wrap and set in the fridge for 12-24 hours or until it has doubled in size. You can also store at room temperature for 3-4 hours or until doubled.
- When ready to bake, place a rack in the middle oven the oven, and preheat the oven to 425 degrees.
- Take a large sheet pan that is at least 12”x17” and 1-inch deep and coat the inside of the pan with olive oil.
- Remove the dough from the fridge and bowl and transfer it to the pan. Gently spread the dough to fill the pan, leaving a little space between the edges. Then, use your fingertips to dimple the dough by pressing into it.
- Pour the 3 tablespoons of olive oil over the dough to fill in the pockets. Top with vegetable scraps, then finish with salt.
- Transfer to the oven and bake for 30-40 minutes or until golden brown.
- When the bread is cooked all the way through, remove from the oven and transfer the focaccia to a cooling rack. The steam from the bread will finish the cooking process and help soften the texture as it rests.
- When ready to eat, slice, share, and enjoy!