Zero Waste Feasts - Puglian Focaccia with Roasted Vegetables & Taleggio

by Feli Chic'Cuisine

Focaccia with Roasted Vegetables—a mouthwatering delight that combines the soft, airy texture of freshly baked bread with the savory goodness of roasted vegetables. Each bite is a harmonious blend of flavors, with the sweetness of caramelized vegetables complementing the richness of the bread.

It's a culinary solution for those times when your fridge hosts a handful of leftover veggies from previous dinner preparations not quite enough for a full meal but too good to discard.

I love making this versatile focaccia—it's perfect for giving leftover veggies a delicious makeover. Roasting them intensifies their flavors, resulting in a mouthwatering blend of caramelized goodness.

As it bakes, your kitchen will be filled with the inviting smell of fresh herbs. Particularly in the cold season, this warm, herb-infused bread brings cozy comfort to every corner of your home.

I enjoy serving this Puglian Focaccia on its own, alongside my favorite dishes, or as the centerpiece of a casual gathering. Each bite brings the satisfaction of transforming simple ingredients into a delicious recipe, all while practicing mindful and sustainable cooking.

Toppings for Focaccia

For the roasted vegetables, consider an array of vibrant options like bell peppers, cherry tomatoes, red onions, parsnip, potatoes, carrots and eggplants.

To enhance their natural sweetness and elevate their flavors, toss the veggies in olive oil, sprinkle with salt and pepper, and optionally add minced garlic or aromatic herbs such as rosemary and thyme.

How to roast the veggies

Roast in a preheated oven at around 400°F (200°C) until they achieve a caramelized texture – usually 20 minutes, depending on the vegetable size.

Once your vegetables have soaked up those rich, roasted flavors, they become the star atop the Focaccia.

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: Brie is a creamy, mild French cheese with a similar texture to Taleggio. It may not have the same pungency, but it can provide a rich and smooth flavor.

Fontina: Another Italian cheese, Fontina, is semi-soft and has a strong flavor like Taleggio. It melts well, making it a good option for recipes that require melted Taleggio.

Brie and Gorgonzola Blend: Mixing equal parts Brie and Gorgonzola can create a combination that somewhat mimics the flavor profile of Taleggio. The Brie adds creaminess, while the Gorgonzola contributes a bit of sharpness.

Brick Cheese: This American cheese is mild and melts well, making it suitable for recipes that call for melted Taleggio.

Havarti: Havarti is a Danish cheese with a creamy texture and a mild, buttery flavor. While not as strong as Taleggio, it can work as a substitute in certain dishes.

EASY STEPS TO PREPARE

1. Mix together flour and salt. Create a well in the center and add olive oil, the bubbly activated yeast, and ukewarm water.

2. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Drizzle the bowl with oil, place the dough inside. Cover it with a tea towel, and let it rise in a warm spot for 1 hour, until doubled in size.

3. After 1 hour the dough doubled in size

4. Generously drizzle a 30 x 25 cm baking pan with olive oil. Transfer the dough to a clean surface, roll it to match the pan size, and place it inside.

5. Combine roasted vegetables with rosemary, garlic, and a little olive oil. Sprinkle the mixture over the dough along with Taleggio cheese. Sprinkle with salt and let it sit at room temperature for an additional 20 minutes.

You can serve vegetable focaccia with soups, salads, or as a side to pasta or grilled meats. It's also great as the main dish at a gathering, where guests can tear off pieces to enjoy alone or with dips like olive oil and balsamic vinegar.

@ Feli Chic'Cuisine - Focaccia with Roasted Vegetables—a mouthwatering delight that combines the soft, airy texture of freshly baked bread with the savory goodness of roasted vegetables. Each bite is a harmonious blend of flavors

Focaccia with Roasted Vegetables & Taleggio Recipe

A mouthwatering delight that combines the soft, airy texture of freshly baked bread with the savory goodness of roasted vegetables. Each bite is a harmonious blend of flavors, with the sweetness of caramelized vegetables complementing the richness of the bread.

Prep. Time: 35 min Bake Time: 30 min

Total Time: 1 h 5 min Serving: 8-10

Ingredients

For the dough:

500 g plain white Flour
1 tbsp sugar
7 g sachet easy bake dried yeast
1 tsp sea salt flakes
3 tbsp extra-virgin olive oil
300 ml lukewarm water

For the topping

250 g leftover roasted vegetables; potatoes, carrots and parsnip
fresh sprigs rosemary
6 cloves garlic, crushed (unpeeled)
flaky sea salt
fresh rosemary
100 g Taleggio cheese (Brie, Havarti) cut into cubes

Method

1. Combine dry yeast and sugar in a small bowl, and whisk with ½ cup lukewarm water - taken from the pre-measured water. Allow it to sit for 5 minutes until bubbles or foam appear.

2. In a large bowl, mix together flour and salt. Create a well in the center and add olive oil and the bubbly yeast mixture into the remaining lukewarm water. Use a fork or spatula to combine.

3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Drizzle the bowl with oil, place the dough inside, cover it with a tea towel, and let it rise in a warm spot for 1 hour and 30 minutes, or until doubled in size.

4. Generously drizzle a 30 x 25 cm baking pan with olive oil, ensuring the sides are coated. Transfer the dough to a clean surface, roll it to match the pan size, and place it inside.

5. Combine roasted vegetables with rosemary, garlic, and a little olive oil. Sprinkle the mixture over the dough along with Taleggio cheese. Use your fingers to press in the veggies and cheese, creating small indentations.

6. Sprinkle with salt and let it sit at room temperature for an additional 20 minutes.

7. Preheat the oven to 220°C (430°F/gas mark 7), conventional, not fan. Position a rack in the middle of the oven. Bake for 25-30 minutes until golden-brown and cooked through.

8. Remove from the oven, drizzle with olive oil and let it cool in the pan for 10 minutes before transferring to a wire rack. Serve either warm or cool.