Focaccia is one of those breads that manages to be both simple and elegant, making it perfect for any meal. Whether served as a side to pasta or enjoyed on its own with a drizzle of olive oil, it always hits the mark. This Mediterranean Vegetable Focaccia takes it a step further, with roasted zucchini, eggplant, and capsicum, all infused with garlic and rosemary.

The inspiration for this recipe comes from a trip to Sicily I took with my family five years ago. We spent a month exploring the island, soaking in its food, culture, and the relaxed pace of life. We were joined by friends who live in France, and together we experienced the beauty of Sicilian living. One of my favourite memories from the trip was aperitivo hour. Every afternoon, we’d stroll to the local square, where the whole community would gather. The square was full of life—laughter and chatter, kids running around, and everyone enjoying a spritz or two. The local bars would bring out complimentary snacks, and sometimes, we’d be lucky enough to be served warm focaccia topped with fresh vegetables. The bar owners were so generous with the snacks, we would often skip dinner afterwards!

Why You’ll Love This Recipe

This focaccia has everything you want in a bread: it’s soft, warm, and full of flavour. The garlic infuses the dough with depth, while the roasted vegetables add a touch of smokiness and sweetness. It’s simple but hearty, perfect for serving alongside salads, soups, or as a light meal on its own. And trust me, it’s hard to resist a second (or third) piece.

Ingredients You’ll Need

• plain flour
• instant yeast
• salt
• sugar
• olive oil
• warm water
• garlic
• rosemary
• zucchini
• eggplant
• red capsicum

Storage Tips:

This focaccia is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply wrap it in foil and warm it in the oven for about 10 minutes at 180°C (350°F).

Serving Suggestions:

This focaccia is perfect on its own or as part of a Mediterranean meal. Pair it with a light, fresh salad like this Fig, Prosciutto and Mozzarella Salad, or serve it alongside some Stracciatella Cheese with Tomato Confit for a vegetarian option. For a refreshing, Italian-inspired touch, enjoy it with an Aperol Spritz. The crispy, soft focaccia is a great match for these dishes and the perfect way to round out your meal.

Final Thoughts

This focaccia is more than just a bread—it’s a slice of sunshine, a taste of Mediterranean living. It’s simple, yet full of flavour, and I hope it brings a little bit of the Sicilian magic I fell in love with back into your home. Whether you’re serving it alongside a meal or enjoying it on its own, this focaccia is sure to be a hit.

Mediterranean Vegetable Focaccia

This Mediterranean Vegetable Focaccia features soft, aromatic dough topped with roasted zucchini, eggplant, and red capsicum. Infused with garlic and rosemary, it’s the perfect side for any meal or a satisfying snack on its own.

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Course: Appertiser, Side Dish, Snack

Cuisine: Italian

Keyword: Focaccia

Prep Time: 2 hours hours

Cook Time: 30 minutes minutes

Servings: 15 slices

Calories: 161kcal

Equipment

• 1 Baking tray 33 x 23 cm (13 x 9 inch)
• 1 Mixing Bowl large

Ingredients

For the Focaccia

• 3 ½ cups 500g plain flour
• 2 ¼ tsp instant yeast 1 packet
• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp olive oil plus extra for drizzling
• 1 ¼ cups 325ml warm water
• 2 cloves garlic minced

For the Topping:

• 1 medium zucchini sliced into rounds
• 1 small eggplant sliced into rounds
• 1 red capsicum sliced into strips
• 2 tbsp olive oil
• salt and pepper to taste
• 1 tbsp fresh rosemary leaves chopped (plus extra for garnishing)

Instructions

• Prepare the Dough:

  In a large bowl, combine the flour, yeast, salt, and sugar. Add the olive oil, warm water, and minced garlic. Mix until a dough forms. Knead for about 8-10 minutes until the dough is smooth and elastic. If you’re using a stand mixer, that’ll do the work for you. Place the dough in a lightly oiled bowl, cover with a damp tea towel, and let it rise for 1-1.5 hours, or until doubled in size.
• Roast the Vegetables:

  Preheat your oven to 200°C (180°C fan-forced). Toss the zucchini, eggplant, and capsicum with olive oil, salt, pepper, and chopped rosemary. Spread the vegetables on a baking tray lined with parchment paper and roast for 20-25 minutes, or until they’re tender and slightly caramelised. If you want to add a little extra flavour, drizzle with balsamic vinegar after roasting. Set the vegetables aside to cool slightly.
• Shape the Focaccia:

  Once the dough has risen, punch it down and transfer it to a well oiled baking tray. Press it into an even layer, about 1-2 cm thick.
• Second Rise:

  Cover the tray with a damp tea towel or plastic wrap and let the dough rise for an additional 30 minutes, or until it has puffed up.
• Assemble the Focaccia: Once the dough has risen, use your finger tips to make dimples in the dough. Then arrange the roasted vegetables evenly on top. Press them lightly into the dough.
• Bake:

  Bake the focaccia in the preheated oven at 220°C (200°C fan-forced) for 20-25 minutes or until golden brown and cooked through. The top should be crispy, and the inside should remain soft and airy. Once it's out of the oven, allow it to cool slightly before serving.
• Serve:
• Garnish with fresh basil leaves, if desired. Serve it warm as an accompaniment to pasta, salads, or enjoy it as a simple snack with a drizzle of olive oil.

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Nutrition

Calories: 161kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 160mg | Potassium: 172mg | Fiber: 3g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 2mg