Easy Sheet Pan Vegetable Focaccia

Ingredients

• 8.8 ozAll-purpose flour
• 2 teaspoonsBaking powder
• 1 teaspoonSalt
• 7.1 ozPlain Greek yogurt (full-fat preferred)
• 4 tablespoonsOlive oil
• 2 mediumBell peppers (various colors), thinly sliced
• 5.3 ozCherry tomatoes, halved
• 0.5 mediumRed onion, thinly sliced
• 1 tablespoonFresh rosemary, chopped
• 0.5 teaspoonFlaky sea salt

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Lightly grease a standard rimmed baking sheet (approximately 13x18 inches) or line with parchment paper.

   ⏱ 5 min
2. 2

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1 teaspoon of salt. Make a well in the center.

   ⏱ 2 min
3. 3

   Add the plain Greek yogurt and 2 tablespoons of olive oil to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently knead for about 1-2 minutes until it comes together into a soft ball. Do not overmix.

   ⏱ 5 min
4. 4

   Press the dough evenly across the prepared baking sheet. It should reach close to the edges. Using your fingertips, create dimples all over the surface of the dough.

   ⏱ 3 min
5. 5

   Arrange the sliced bell peppers, halved cherry tomatoes, and red onion slices over the dough. Drizzle the remaining 2 tablespoons of olive oil generously over the vegetables and dough. Sprinkle with chopped fresh rosemary and flaky sea salt.

   ⏱ 5 min
6. 6

   Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and the vegetables are tender. The exact time may vary based on your oven.

   ⏱ 30 min
7. 7

   Remove from the oven and let cool slightly on the baking sheet before slicing and serving. Enjoy warm or at room temperature.

   ⏱ 5 min