Spring Vegetable Focaccia

Spring Vegetable Focaccia

  • Beginner
  • Serves 8
  • 1 hr 30 min
Baking Success Or Baking Mess


3 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1-2/3 cups of very warm water (120°F to 130°F)
4 tbsp Mazola Right Blend Oil, Divided
1 Small Red Onion, thinly sliced
1/2 Pint Cherry Tomatoes, halved
4-6 Slices Proscuitto
1/4 cup Feta Cheese, Crumbled
3 Sprigs Fresh Dill

2 tablespoons Mazola® Right Blend Oil


Mix flour, yeast, sugar, and salt in a large bowl. Add olive oil and water, stirring until well mixed. Spread dough into the greased 13×9-inch pan. Cover and let rise until doubled, about 30 minutes.

Using the handle of a wooden spoon, push multiple holes into the dough. Drizzle 2 tablespoons of olive oil over the dough; gently press in vegetables and prosciutto. Sprinkle with feta cheese. Cover and let rise additional 15 minutes while the oven preheats to 375°F. Bake 30 to 35 minutes until lightly browned.

Let cool slightly, sprinkle with fresh dill, and slice.

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