Italian: Vegetable & Cheese Focaccia

Italian: Vegetable & Cheese Focaccia


  • 1 cup of water
  • 4 1/2 tsp. of olive oil
  • 4 1/2 tsp. of sugar
  • 2 tsp. dried oregano
  • 1 1/4 tsp. of salt
  • 3 1/4 cups of active dry yeast

For a simpler recipe you can use a frozen store bought dough, instead of making your own dough, just thaw to room temperature. Spray counter lightly with non-stick cooking spray. Roll loaf into a 13x9-rectangle. Place in a 13x9-inch sprayed pan. Cover with plastic wrap and let rise for 30 minutes. Remove wrap. Press dough down with fingers to form a dimpled surface.  Go  to the third  paragraph of the Directions.


  • 1 tbsp. olive oil
  • 1 tbsp. dried basil
  • 2 medium tomatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 cup of frozen broccoli chopped, thawed

Note: You can add additional vegetables.... zucchini, mushrooms, olives...You choose!!

  • 1/4 tsp. Kosher salt
  • 1/4 tsp. pepper
  • 3/4 cup of grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese


In a bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing: add 1-2 tablespoons water or flour if needed.)

When cycle is completed, turn dough onto a lightly floured surface. Pinch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray.

For topping, brush dough with olive oil; sprinkle with basil. Layer with tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.

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