Vegan Whole Grain Focaccia with Ratatouille

You guys, this FOCACCIA! It's packed with veggies, so flavorful and beyond addicting! Homemade whole-grain focaccia dough is filled with grilled eggplant, squash, bell peppers, garlic, olives, dried tomatoes and herbs. Do I need to say more? You need to try this!

The Recipe

Vegan whole grain focaccia with ratatouille 

Ingredients

For the dough:

4 cups / 610 g whole-grain flour

1 1/2 teaspoons yeast

1 3/4 cups / 410 ml water

1 teaspoon salt

For the filling:

1 eggplant, sliced

1 squash, sliced

1 bell pepper, sliced

6 garlic cloves, chopped

about 10 olives

about 10 dried tomatoes in olive oil

2 tablespoons mixed fresh herbs (e.g. thyme, oregano, rosemary)

3-4 tablespoons olive oil for cooking

2 tablespoons olive oil to drizzle the focaccia

salt 

fresh rosemary

Instructions

1. In a medium bowl combine all ingredients for the dough and knead by hand until smooth. Let rise for about 1,5 hours.

2. In a large pan heat olive oil. Cook veggies in batches! Cook veggies over medium heat until golden brown. Season with salt and pepper.

3. Preheat oven to 480 °F / 250 °C.

4. Line a baking tray with parchment paper. Divide the dough into two equal pieces. On a flat surface sprinkle some semolina flour (sub in regular flour) and roll out the dough that you get a rectangular shape. Transfer to the baking tray. Add veggies, herbs, olives and dried tomatoes. Put the second dough on top and press the sides firmly to close the focaccia. Drizzle with olive oil, salt and fresh rosemary. 

5. Bake for about 25 minutes. ENJOY!