Mediterranean Roasted Vegetable Focaccia Recipes

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GRILLED MEDITERRANEAN VEGETABLE SANDWICH



Grilled Mediterranean Vegetable Sandwich image

Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!

Provided by CHRIS M

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h

Yield 6

Number Of Ingredients 7

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  • Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  • Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g

VEGGIE FOCACCIA



Veggie Focaccia image

Thanks to the internet, I was recently introduced to my new favorite artistic medium: vegetables! With bread dough as the chewy, salty, olive-oily canvas. I don't know who invented these pretty works of focaccia art, but I thank them.

Provided by Molly Yeh

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/4 cups room temperature water
2 teaspoons kosher salt
2 teaspoons sugar
1 1/2 teaspoons instant yeast
7 tablespoons extra-virgin olive oil, plus more for brushing
3 to 3 1/4 cups all-purpose flour
Black sesame seeds and/or poppy seeds
Asparagus spears, halved crosswise
Herb sprigs, such as parsley, chives, dill
Baby bell peppers
Flaky salt, for sprinkling
Sage leaves
Basil leaves
Scallion greens
Butternut squash zoodles
Red onions
Capers
Small rainbow potatoes
Whatever else your creative heart desires...

Steps:

  • For the focaccia: Combine the water, salt, sugar and yeast in a spouted measuring cup. Whisk in 3 tablespoons olive oil.
  • Combine the yeast mixture and 3 cups of the flour in the bowl of a stand mixer. Mix with a wooden spoon just until the dough comes together, then switch to the dough hook and knead on medium-high speed until smooth and stretchy, about 5 minutes. The dough should form a loose, somewhat sticky ball on the dough hook, but won't entirely clean the sides of the bowl. (If the dough doesn't form a ball at all, add tablespoons of flour, up to 1/4 cups.)
  • Brush a quarter-sheet pan with 2 tablespoons oil. Add the dough, then turn to coat and press to almost fill the pan. Cover loosely with plastic wrap and let rise until doubled in size, 1 to 1 1/2 hours, depending on the temperature of your room.
  • Preheat the oven to 400 degrees F.
  • Uncover the dough and gently press all of the way to the edges of the pan. Brush the top of the dough with the remaining 2 tablespoons olive oil. If you'd like to make a vertical landscape, turn the pan with the short side facing you.
  • For decoration: Start with a layer of seeds on the bottom. Using asparagus, long chives and scallion greens, add your tall stems first, then cover those at the bottom with shorter sprigs of herbs to make some ground cover. Add some butterflies, made with horizontal slices of baby bell peppers and chive antennae. Once you're happy with the arrangement, press down on the decorations to make sure they stick to the dough.
  • Use your finger to gently dimple the dough in the space where you haven't decorated. Brush lightly with olive oil and sprinkle with flaky salt. Bake until the focaccia is risen and the top and bottom are golden brown, about 30 minutes. Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.

MEDITERRANEAN ROASTED VEGETABLE FOCACCIA



Mediterranean Roasted Vegetable Focaccia image

This goes with the separately posted "Focaccia for the Bread Machine". The bread by itself is really good. This topping puts it into another league, but the amount of work involved puts it into the "special occasion" recipe. It is from Pizza, Focaccia, Flat, and Filled Breads From your Bread Machine. (Cooking time includes rising time.)

Provided by Judy from Hawaii

Categories     Breads

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 4

1/2 cup olive oil
2 1/2 lbs plum tomatoes, cut cherry tomatoes in half or 2 1/2 lbs plum tomatoes, into 1/2 inch slices
1 1/2 lbs green bell peppers or 1 mixture of colored bell pepper, cut into 1 inch pieces
1 1/2 lbs onions, cut into 1 inch pieces or 1 1/2 lbs other vegetables, can be substituted

Steps:

  • Divide the olive oil between 2 large flat baking pans.
  • Place the vegetables in a single layer into the 2 pans.
  • Put the pans into a preheated 300 degree oven and bake the vegetables for 1 1/2 to 2 hours, or until they are golden brown, but not black at the edges.
  • You will need to watch the onions most carefully.
  • Remove the pans from the oven and cool to lukewarm.
  • After the dough has rested, layer the roasted vegetables over the dough.
  • Sprinkle with the salt, spices, and olive oil.
  • Cover with lightly greased plastic wrap and allow the dough to rise for forty minutes or till puffy.
  • Bake the focaccia in a preheated 425 degree oven for 15 minutes or till the crust is golden brown.
  • Remove from the oven& cool on a wire rack for 10 minutes or till cool enough to handle.

Nutrition Facts : Calories 131.8, Fat 9.3, SaturatedFat 1.3, Sodium 8.3, Carbohydrate 12.1, Fiber 2.9, Sugar 6.3, Protein 1.8

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