Roasted Vegetables on Focaccia

Focaccia. I'm not sure there is another bread that makes me say Y-U-M quite so much.
It's a quite night here with the husband off at class and all. So I figured this was necessary. Not only was is amazing it was ridiculously fast!

Focaccia
Ingredients:
2 3/4 cup all purpose flour (again always unbleached)
1 tsp salt
1 tsp sugar
1 TBS active yeast (dry)
1 tsp Garlic powder
1 tsp Italian seasoning
1 tsp Oregano (dry)
1 tsp Thyme (dry)
a pinch ground black peppercorns (or black pepper)
2 TBS olive oil
1 cup hot water (about 100* F)


Topping
1 tbs olive oil (or so)
Parmesan (optional)
Mozzarella (optional)


Method:
Heat oven to 170*F

In a measuring cup measure out hot water, add sugar and yeast and stir gently to dissolve. Allow to set for about 5 minutes (proofing the yeast)

In a large bowl combine remaining dry ingredients. Stir in water/yeast mixture and 2 TBS oil.

Once dough is blended turn out onto a lightly floured surface and knead until smooth and elastic.

Place dough ball into a lightly oiled bowl, turning to coat and cover with plastic wrap. Put into preheated oven (turn off heat) and allow to rise for about 20 minutes

Pull dough ball out. Preheat oven to 450*F. Punch dough down and then pat down on a baking sheet, into a rectangle about 1/2" think. Brush with olive oil. Cook for about 15 minutes or until golden brown.

**If using cheese sprinkle on top about half of the way through.

Roasted vegetables:

You can use any vegetables you have on hand, I happened to have;

Tomato

Orange bell pepper

Onion

Zucchini

I lined a baking dish with foil, laid out the veggies, drizzled on some olive oil and sprinkled on some seasoning salt (very lightly) and baked 10 minutes in a preheated oven (450* F same as above).

Layered onto fresh focaccia with Nayonaise (vegan mayo) and enjoyed immensely!