Focaccia with Roasted Vegetables & Taleggio - Zero Waste Feasts
by Feli Chic'Cuisine
There’s something truly special about making focaccia from scratch - the soft, golden crust, the aroma of fresh herbs, and the satisfaction of pulling a perfectly baked loaf from the oven. But what makes this Puglian-style focaccia even better is its versatility. It’s the perfect way to give leftover roasted vegetables a delicious second life, all while reducing food waste and creating something utterly mouthwatering.
The soft, airy focaccia serves as the perfect base for roasted vegetables, whatever you have on hand, giving them new life with rich flavors and a golden caramelized finish. The addition of Taleggio cheese, a creamy and slightly tangy Italian cheese, melts beautifully over the vegetables, adding depth and indulgence.
Enjoy this focaccia as a hearty snack, a light lunch with a side salad, or even as a creative base for sandwiches. It’s a great way to reduce food waste while treating yourself to something truly delicious!
Why This Focaccia is So Good
A Perfect Home for Leftover Veggies
I often find myself with a handful of roasted vegetables sitting in the fridge -maybe some peppers, parsnips, carrots, or even caramelized onions from a previous meal.
Instead of letting them go to waste, I turn them into the star of this dish. Roasting enhances their natural sweetness, making them even more flavorful when nestled into the soft, airy dough.
Creamy, Melty Taleggio for a Gourmet Touch
Then, there’s Taleggio cheese, a creamy, slightly tangy Italian cheese that melts beautifully. It adds richness and depth, balancing the sweetness of the roasted vegetables with its buttery, earthy flavor.
If you don’t have Taleggio, don’t worry! This focaccia is just as delicious with other leftover cheese pieces like mozzarella, brie, or even blue cheese.
Simple, Foolproof Dough
Focaccia dough is one of the easiest breads to make. It requires minimal kneading, and most of the magic happens while it rises. The result? A beautifully soft and airy texture with a crisp, golden crust.
As it bakes, the kitchen fills with the irresistible scent of herbs and warm bread, making it nearly impossible to wait before taking that first bite. Particularly in the colder months, this cozy, herb-infused bake brings a sense of warmth to the whole home.
Cheese Topping
For this recipe, I chose Taleggio cheese, a semi-soft, washed-rind cheese originating from Italy. It has a robust aroma but offers a gentle, buttery taste accented by fruity undertones.
If you're looking for a substitute for Taleggio cheese, consider the following options: Brie, Fontina, Brie and Gorgonzola Blend, Brick Cheese, Havarti.
How to Prepare Focaccia with Roasted Vegetables & Taleggio
Prepare the Dough
In a small bowl, activate the yeast by mixing it with the warm water and letting it sit for 5-10 minutes until it becomes frothy. Mix together flour and salt. Create a well in the center and add the bubbly activated yeast, lukewarm water, and olive oil
Stir to combine, then knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Drizzle the bowl with oil, place the dough inside. Cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare the Toppings
Preheat the oven to 400°F (200°C). Roast your vegetables if they aren't already prepared - drizzle them with olive oil, season with salt and pepper, and roast for 20 minutes until soft and caramelized.
Shape and Top the Focaccia
Once the dough has risen, gently punch it down to release the air. Transfer it to a greased 9x13-inch baking pan or a large sheet pan. Use your fingers to spread the dough evenly to the edges of the pan.
Drizzle a bit of olive oil over the dough, then use your fingers to create dimples in the surface, creating small indentations.
Combine roasted vegetables with rosemary, garlic, and a little olive oil. Evenly distribute the roasted vegetables and cheese over the dough, pressing them gently into the surface. Sprinkle with chopped rosemary, a pinch of sea salt, and some freshly ground black pepper.
Bake the Focaccia
Let the dough rise again for 20-30 minutes, covered with a cloth. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the cheese has melted.
You can serve vegetable focaccia with soups, salads, or on its own. It also makes a great main dish for a gathering, where guests can tear off pieces to enjoy as is or with dips like olive oil and balsamic vinegar.
Here’s a lovely review from one of my readers:
⭐️⭐️⭐️⭐️⭐️
"Absolutely delicious! I had some leftover roasted vegetables and was looking for a creative way to use them up. This focaccia was the perfect solution! The dough was soft and fluffy, and the roasted veggies added the perfect sweetness. The Taleggio cheese melted beautifully and brought it all together. My family loved it!"
Focaccia with Roasted Vegetables & Taleggio Recipe
The recipe is easy to follow, and the end result is so impressive it feels like something straight out of an artisanal bakery. It’s an excellent choice for a main course or as a stunning side dish.
Prep. Time: 20 min Rising Time: 1 h 30 min
Bake Time: 25 min
Total Time: 2 h 30 min Serving: 8-10
Ingredients
For the Focaccia Dough:
500g (3 ½) cups all-purpose flour
1 ½ tsp salt
1 tsp sugar
2 ¼ tsp (7g /1 packet) active dry yeast
360ml (1 ½ cups) warm water
2 tbsp olive oil (plus extra for drizzling)
For the Topping:
200g-250g roasted vegetables (peppers, zucchini, parsnips, carrots, onions, etc.)
6 cloves garlic, crushed (unpeeled)
120g Taleggio cheese (or another cheese of your choice), cubed or crumbled
2 tbsp fresh rosemary (or thyme), chopped
2-3 tbsp olive oil
Sea salt (to taste)
Freshly ground black pepper (optional)
Method
Prepare the Dough
1. In a large mixing bowl, combine the flour and salt. In a small bowl, activate the yeast by mixing it with sugar and warm water. Let it sit for 5-10 minutes until it becomes frothy.
2. Add the yeast mixture to the flour mixture, along with the 2 tbsp olive oil. Stir to combine, then knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Shape and Top the Focaccia
4. Once the dough has risen, gently punch it down to release the air. Transfer it to a greased 9x13-inch baking pan or a large sheet pan. Use your fingers to spread the dough evenly to the edges of the pan.
5. Drizzle a bit of olive oil over the dough, then use your fingers to create dimples in the surface.
6. Combine roasted vegetables with rosemary, garlic, and a little olive oil. Evenly distribute the roasted vegetables and cheese over the dough, pressing them gently into the surface. Sprinkle with chopped rosemary, a pinch of sea salt, and some freshly ground black pepper.
Bake the Focaccia
7. Let the dough rise again for 20-30 minutes, covered with a cloth. Preheat the oven to 220°C (430°F/gas mark 7), conventional, not fan.
8. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the cheese has melted.
9. Once baked, remove from the oven and drizzle with a little more olive oil for extra richness. Let it cool for a few minutes before slicing and serving.
Enjoy!
If you really want to make a friend, go to someone's house and eat with him. The people who give you their food give you their heart. - Cesar Chavez
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