Name: Vegetable focaccia
Yield: 1 tray
Ingredients: 762 g Bread flour; 560 g Water Room temperature; 42 g Extra-virgin olive oil; 15 g Coarse salt; 7 g Instant yeast; 28 g Extra-virgin olive oil; 28 g Extra-virgin olive oil; 355 mL Chopped summer vegetables; 4 g Flaked sea salt; to taste Red/black pepper; as needed Oil

Bake from Scratch · reference variation

Vegetable focaccia

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Bread flour	762 g
Dough	Water	560 g	Room temperature
Dough	Extra-virgin olive oil	42 g
Dough	Coarse salt	15 g
Dough	Instant yeast	7 g
Pan	Extra-virgin olive oil	28 g
Topping	Extra-virgin olive oil	28 g
Topping	Chopped summer vegetables	355 mL
Topping	Flaked sea salt	4 g
Optional	Red/black pepper	to taste
Bowl	Oil	as needed

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
43.8 × 31.1 cm rimmed tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.

Timing & recipe details

Time & temperature

Baking temperature: 230°C → 220°C
Baking time: 15 min + about 10 min

Reduce after the first 15 min.

Makes: 1 tray
Heat: 230°C, then 220°C
Plan for: About 3 hours

Method

01 · Mix
6–7 min
Use:
Paddle dough ingredients slowly 4 minutes, then medium-low 2–3 minutes.
Ready when: Smooth ball
01 MixMix with the paddle until the dough comes together in a smooth ball.
02 · Rise
90 min
Use:
Transfer to an oiled bowl; cover at 24°C. Fold four sides inward every 30 minutes.
Ready when: Elastic
02 RiseFold the covered dough during its rise until it feels elastic.
03 · Pan
30 min covered
Use:
Line 43.8 × 31.1 cm tray; add pan oil. Stretch dough across.
Ready when: Relaxed
03 PanStretch the dough across the parchment-lined, oiled tray.
04 · Dimple
30 min
Use:
Dimple without tearing; cover. Preheat oven to 230°C during this rise.
Ready when: Level with rim
04 DimpleDimple without tearing and let the dough rise toward the rim.
05 · Bake
25 min
Use:
Add topping oil, vegetables and salt. Bake 230°C 15 minutes, then 220°C about 10.
Ready when: Brown; centre 96°C
05 BakeAdd the vegetables, oil and salt, then bake through both temperature stages.
06 · Cool
10 min
Use:
Cool in pan, then transfer to rack; add optional pepper.
Ready when:
06 CoolCool in the pan first, then move the whole focaccia to a rack.

What to look for

Stage	Look / feel for	Needs attention
Handling	Elasticity	Tearing

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Springback	Tight dough	Rest 5–10 minutes.	Stretch gently.

Use the gram quantities; the original cup equivalents are inconsistent.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Flour	Artisan Bread Flour	Bob’s Red Mill	Specified/tested; not uniquely required

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Bread flour	AP flour1:1 weight	Reserve some water; mix gently.	Looser dough; reduced strength.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Source and measurement notes

Gram quantities take precedence over inconsistent PDF cup equivalents.

Recipe

Vegetable focaccia

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Bread flour	762 g
Dough	Water	560 g	Room temperature
Dough	Extra-virgin olive oil	42 g
Dough	Coarse salt	15 g
Dough	Instant yeast	7 g
Pan	Extra-virgin olive oil	28 g
Topping	Extra-virgin olive oil	28 g
Topping	Chopped summer vegetables	355 mL
Topping	Flaked sea salt	4 g
Optional	Red/black pepper	to taste
Bowl	Oil	as needed

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
43.8 × 31.1 cm rimmed tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.

Timing & recipe details

Makes: 1 tray
Heat: 230°C, then 220°C
Allow: About 3 hours

How do I make it?

Mix the dough
6–7 min
Use a stand mixer with its flat paddle to mix the dough ingredients slowly for 4 minutes, then at medium-low speed for 2–3 minutes. Stop when the dough makes a smooth ball.
Mix with the paddle until the dough comes together in a smooth ball.
Ready when: Smooth ball
Rise and fold
90 min
Move the dough to an oiled bowl, cover and leave at 24°C for 90 minutes. Every 30 minutes, lift each of its four sides and fold it into the middle.
Fold the covered dough during its rise until it feels elastic.
Ready when: Elastic
Spread into the tray
30 min covered
Line the 43.8 × 31.1 cm tray and add the pan oil. Stretch the dough across it, then cover and rest for 30 minutes.
Stretch the dough across the parchment-lined, oiled tray.
Ready when: Relaxed
Make dents in the top
30 min
Press your fingertips into the dough without tearing it, then cover for another 30 minutes. Heat the oven to 230°C during this rise.
Dimple without tearing and let the dough rise toward the rim.
Ready when: Level with rim
Top and bake
25 min
Add the topping oil, vegetables and salt. Bake at 230°C for 15 minutes, then lower the heat to 220°C and bake for about 10 minutes more.
Add the vegetables, oil and salt, then bake through both temperature stages.
Ready when: Brown; centre 96°C
Rest and cool
10 min
Leave the focaccia in the pan for 10 minutes, then move it to a rack. Add the optional pepper if you like.
Cool in the pan first, then move the whole focaccia to a rack.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Springback	Tight dough	Rest 5–10 minutes. Stretch gently.

Useful recipe notes

Use the gram quantities; the original cup equivalents are inconsistent.

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
Bread flour	762 g	100%
Water	560 g	73.5%
Extra-virgin olive oil	42 g	5.5%
Coarse salt	15 g	2%
Instant yeast	7 g	0.9%
Extra-virgin olive oil	28 g	3.7%
Extra-virgin olive oil	28 g	3.7%
Flaked sea salt	4 g	0.5%

Method

01 · Mix

02 · Rise

03 · Pan

04 · Dimple

05 · Bake

06 · Cool

What to look for

Troubleshooting

How do I make it?

Mix the dough

Rise and fold

Spread into the tray

Make dents in the top

Top and bake

Rest and cool

What can go wrong, and how can I fix it?

Vegetable focaccia at a glance