Garden Focaccia is the perfect way to showcase the best of seasonal veggies, topped with fresh basil and mozzarella, all on a golden, crispy crust. Even though summer has said its goodbyes, this recipe feels like an ode to those warm, sunny days. Swing by your local farmer’s market to pick up the freshest ingredients and support your local farmers!
Garden Focaccia Recipe
There’s something special about making focaccia from scratch, especially when it’s topped with vibrant, fresh veggies. I swear, every time I make this Garden Focaccia, I feel like I’m channeling my inner artist. Also, there’s nothing quite like the smell of homemade bread wafting through the house. With this focaccia, you get the best of both worlds—crispy, chewy bread with a canvas of colorful garden vegetables that not only taste amazing but look like they belong in an art gallery.
Where did Focaccia Come From?
Focaccia’s history runs deep in the Italian culinary world, with its roots tracing back to ancient Roman times. The word “focaccia” comes from the Latin term focus, meaning “hearth” or “fireside,” which refers to the traditional method of baking this flatbread in the ashes of a fire. This simple, rustic bread was made from a basic dough of flour, water, yeast, and salt, and served as a staple for farmers and laborers.
Over the centuries, focaccia has evolved, particularly in the region of Liguria, Italy, where it became a beloved culinary tradition. Ligurian focaccia is often brushed with olive oil and sprinkled with salt, creating that classic crispy crust and soft, fluffy center. Each region of Italy developed its own spin on focaccia, adding various herbs, vegetables, and cheeses. It’s truly a reflection of the Mediterranean’s agricultural abundance and the spirit of simple, wholesome cooking.
Fast forward to today, Garden Focaccia has gained popularity not just for its deliciousness but for its artistic presentation. Topped with vibrant vegetables like zucchini, tomatoes, bell peppers, and fresh basil leaves arranged into beautiful patterns, it has become an Instagram-worthy dish that foodies love to share. While it stays true to its Italian roots, this version of focaccia embodies a modern twist—tapping into the farm-to-table movement, focusing on fresh, seasonal produce.
Though traditionally savory, Garden Focaccia feels like a colorful homage to summer, a way to celebrate the bounty of the harvest as the seasons change. Even as summer fades, there’s no reason to give up on its bright, fresh flavors. Swing by your local farmer’s market and make this dish with the best in-season vegetables, supporting your community and making the most of nature’s bounty!
Why This Recipe Works:
• Beautiful & Flavorful: The combination of fresh vegetables and mozzarella adds vibrant colors and incredible flavor to this simple dough.
• Perfect Texture: Soft on the inside with a golden, crispy exterior—focaccia is a bread lover’s dream.
• Customizable: The veggie toppings are completely adaptable! Throw on whatever you’ve got in the fridge for a personal twist.
• Great for Entertaining: Garden Focaccia looks impressive but is super easy to make—perfect for impressing your guests with minimal effort.
Tips for Making the Best Focaccia
• Let the dough rise: Give your dough the full time to rise for that perfect airy texture. Don’t rush it!
• Press veggies into the dough: Lightly press the veggies into the dough so they don’t pop off during baking.
• Use fresh mozzarella: It melts beautifully and adds a creamy texture to complement the crispy edges of the bread.
• Don’t skimp on the oil: Generous olive oil on top ensures a golden-brown crust with extra flavor.
• Add extra herbs: A sprinkle of fresh rosemary or thyme can really elevate the flavors.
How to make Garden Focaccia
For the Focaccia Dough
- 2 cups whole milk
- 1 envelope (2 1/2 teaspoons) active dry yeast
- 6 cups all-purpose flour
- 1/2 cup wheat bran or wheat germ
- 1 tablespoon salt
- 2 teaspoons sugar
- 2 eggs
- 1/4 cup extra-virgin olive oil
For the Focaccia
- 1 small zucchini, cut into 1/4-inch rounds
- 10 cherry tomatoes, halved
- 1 small red onion, sliced into rings
- 1 yellow bell pepper, cut into 1/4-inch strips
- 1 tablespoon minced garlic
- 1/2 teaspoon hot red pepper flakes
- 1 teaspoon salt
- 1/2 cup extra-virgin olive oil
- 1/2 cup whole fresh basil leaves
- 6 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 1 cup)
Make the Focaccia Dough
Step 1: Warm the milk in a small saucepan set over low heat to about 110°F (it should feel warm to the touch). Stir in the yeast and set aside to proof for 10 minutes.
Step 2:
Combine the flour, wheat bran, salt, and sugar in the bowl of an electric mixer fitted with a dough hook if you have one, or standard beaters. Add the yeast mixture and the eggs. Mix on low speed to combine. Continue mixing until the dough comes together and pulls away from the sides of the bowl. Knead on low speed until the dough is smooth and elastic, 6 to 8 minutes. If working by hand, knead the dough on a floured surface until smooth and elastic, about 15 minutes.
Step 3: Place the dough in a large, well-oiled bowl and cover with a dish towel or plastic wrap. Set the dough in a warm, draft-free spot to rise until doubled in size, 1 to 2 hours.
Step 4:
Generously oil a jelly-roll pan. Punch down the dough. Spread the dough into the prepared pan to a uniform 1-inch thickness. Cover with a dish towel. Set aside to rise in a warm draft-free spot until doubled in bulk, about 1 hour.
Make the Focaccia
Step 1: About 30 minutes before baking, preheat the oven to 400°F.
Step 2:
Combine the zucchini, tomatoes, onion, bell pepper, garlic, pepper flakes, salt, and olive oil in a large mixing bowl. Toss well to coat the vegetables with the oil. Pour the excess oil from the vegetables evenly over the top of the dough. Arrange the basil leaves over the surface of the dough; top with the oiled vegetables, pressing them lightly into the dough. Scatter the cubed cheese over the vegetables.
Step 3: Bake the focaccia until the top is browned and the vegetables are tender, 25 to 30 minutes. Cut into wedges or slices and serve at once.
A Masterpiece You Can Eat!
This Garden Focaccia isn’t just food—it’s art you can eat! Whether you’re serving it as a centerpiece for a dinner party or just indulging on a weekend afternoon, this colorful focaccia is sure to impress both visually and in taste. So, are you ready to get creative in the kitchen? Let me know how yours turns out, and don’t forget to tag me when you post your beautiful focaccia creations!
What’s your favorite veggie to add to focaccia? Share your go-to combinations in the comments below, and don’t forget to subscribe for more delicious recipes that will make you feel like a kitchen artist!
How to Make Garden Focaccia
[stars_rating_avg]Ingredients
Focaccia Dough
2 cups whole milk
1 envelope (2 1/2 teaspoons) active dry yeast
6 cups all-purpose flour
1/2 cup wheat bran or wheat germ
1 tablespoon salt
2 teaspoons sugar
2 eggs
1/4 cup extra-virgin olive oil
Focaccia
1 small zucchini, cut into 1/4-inch rounds
10 cherry tomatoes, halved
1 small red onion, sliced into rings
1 yellow bell pepper, cut into 1/4-inch strips
1 tablespoon minced garlic
1/2 teaspoon hot red pepper flakes
1 teaspoon salt
1/2 cup extra-virgin olive oil
1/2 cup whole fresh basil leaves
6 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 1 cup)
Instructions
Make the Dough
Warm the milk in a small saucepan set over low heat to about 110°F (it should feel warm to the touch). Stir in the yeast and set aside to proof for 10 minutes.
Combine the flour, wheat bran, salt, and sugar in the bowl of an electric mixer fitted with a dough hook if you have one, or standard beaters. Add the yeast mixture and the eggs. Mix on low speed to combine. Continue mixing until the dough comes together and pulls away from the sides of the bowl. Knead on low speed until the dough is smooth and elastic, 6 to 8 minutes. If working by hand, knead the dough on a floured surface until smooth and elastic, about 15 minutes.
Place the dough in a large, well-oiled bowl and cover with a dish towel or plastic wrap. Set the dough in a warm, draft-free spot to rise until doubled in size, 1 to 2 hours.
Generously oil a jelly-roll pan. Punch down the dough. Spread the dough into the prepared pan to a uniform 1-inch thickness. Cover with a dish towel. Set aside to rise in a warm draft-free spot until doubled in bulk, about 1 hour.
Make the Focaccia
About 30 minutes before baking, preheat the oven to 400°F.
Combine the zucchini, tomatoes, onion, bell pepper, garlic, pepper flakes, salt, and olive oil in a large mixing bowl. Toss well to coat the vegetables with the oil. Pour the excess oil from the vegetables evenly over the top of the dough. Arrange the basil leaves over the surface of the dough; top with the oiled vegetables, pressing them lightly into the dough. Scatter the cubed cheese over the vegetables.
Bake the focaccia until the top is browned and the vegetables are tender, 25 to 30 minutes. Cut into wedges or slices and serve at once.
Recommended Products
Notes
For a knock-out sandwich, try slicing the baked focaccia in half and spreading it with Lemon Pepper Aioli. Top with tomato slices, arugula, and sliced prosciutto if desired.
Nutrition Facts
Calories
668.94
Fat
29.28 g
Sat. Fat
7.26 g
Carbs
82.6 g
Fiber
5.05 g
Net carbs
77.55 g
Sugar
5.97 g
Protein
19.5 g
Sodium
1344.32 mg
Cholesterol
65.04 mg
