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Spring Vegetable Focaccia

Spring Vegetable Focaccia






1 Hour 30 Minutes


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  • 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 Vegetable 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® Canola Olive Oil Blend



  1. Mix flour, yeast, sugar, and salt in a large bowl. Add 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.
  2. Using the handle of a wooden spoon, push multiple holes into the dough. Drizzle 2 tablespoons of oil over the dough; gently press in vegetables and prosciutto. Sprinkle with feta cheese
  3. Cover and let rise additional 15 minutes while the oven preheats to 375°F.
  4. Bake 30 to 35 minutes until lightly browned.
  5. Let cool slightly, sprinkle with fresh dill, and slice.


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