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.
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Veggie Scrap Focaccia
Ingredients
Scale
- 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
Instructions
- 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!
Comments (13)
Giving you a shot!!!
Customer care did not respond to my multiple request about my most recent order, of which less than half of was shipped and delivered on my preferred day of delivery. I have my order receipt as charged on my card vs. shipping notification lists of items in comparison. Please get back to be ASAP, as this is unacceptable customer service and renders poorly on the reliability of your service.
Hi Cecilia, we apologize for our lack of response, we know how frustrating that is, and we want to make it right. Please fill out a ticket with our customer success team here: https://misfitsmarket.zendesk.com/hc/en-us/requests/new and we will reply to your request as soon as we can. Thank you!
I wanted to piggyback on the customer care comment. I have had numerous orders mishandled by the carrier and spoiled product. Misfits Market has handled every issue even when it wasn’t there fault. I strongly recommend this service. Give them a chance to respond.
★★★★★
Can the honey be omitted? Or a vegan substitute be used? Thanks.
Great question, Rebecca! There are quite a few vegan-friendly substitutes to honey, including but not limited to vegan honey, rice malt syrup, maple syrup, brown rice syrup, and molasses. This article has quite a few options: https://www.thespruceeats.com/honey-substitutes-4160689
Good luck!
I have placed multiple request for customer service to contact me concerning the products I received in my last box. They were not edible on the verge of being rotten. To this day I still have not received a phone call from customer service. This was my first time ordering and if this is the norm it will be my last.
Hi Glenn! We’re so sorry to hear about the state of your recent box. That’s definitely not up to our standards and we want to make this right. Please fill out a ticket with our customer success team here: https://misfitsmarket.zendesk.com/hc/en-us/requests/new and our team will be in touch with you via email. Thank you!
I had this problem with a box that was delayed by the delivery service (fedex). I sent pictures of the bad stuff and got full refund for the whole box! Hope they make it right for you too
this looks like a real winner. going to try it! I appreciate any tickets I have opened for items that aren’t quite right sometimes have been promptly addressed through the zendesk platform. I love my misfits box! Since we started using misfits, both my husband and I have lost some weight which I attribute at least partially to being intentional about eating all our great veggies from our weekly box and not letting them go to waste.
Recipe looks fantastic. Only problem I see is finding any “scrap” vegetables to put on it. Everything I have received so far has been of very high quality. I just made a butternut squash soup and instead of plain croutons I’ll whip up a batch of fresh hot focaccia : ) I’m eating more vegetables every day!!
★★★★★
Can whole wheat flour be used instead of bread flour? And if so, are there any other adjustments required to the recipe?
That’s a great question! We like to follow this flour substitution guide from The Spruce Eats here: https://www.thespruceeats.com/easy-bread-flour-substitute-4143577
You can substitute whole wheat flour — you can even use the same amount! — it just might not rise as high as using bread flour. But baking preparation and flavor should be the same.