Roasted Vegetable Focaccia

That smell… the first time I baked this roasted vegetable focaccia, it filled the kitchen in that quiet way certain smells do—slowly, warmly—like late summer tomatoes or sun-heated bread left on a wooden cutting board. The roasted camelina oil brings this nutty, toasty fragrance that doesn’t shout but absolutely stays with you. And when you press your fingers into that soft, pillowy dough, still warm from rising, well—there’s just something comforting about how alive it feels. Like home, in bread form.

Why You’ll Crave It

• Roasted camelina oil adds a warm, gently nutty flavor that makes it feel a little special… and different
• The dough is beautifully simple, but the result is bakery-worthy (no need to overthink it)
• It’s endlessly flexible—use whatever vegetables you have that need using up
• Crispy edges, tender crumb, a golden bottom that almost crackles—need I say more?
• Pairs with just about everything… or nothing at all, honestly

The first time I made this, it was raining, and I didn’t plan on it—but an hour later my neighbor came by and we ate half of it standing in the kitchen, just quietly tearing pieces off.

What You’ll Need

• All-purpose flour: 500 grams, plain and reliable — I use unbleached for a slightly earthy touch
• Warm water: 300 ml (not hot, just like bathwater), it helps the yeast wake up nicely
• Instant yeast: 10 grams, the kind that doesn’t ask for too much attention
• Salt: 10 grams, sea salt if possible for a gentler saline sort of hit
• Roasted camelina oil: 60 ml, deep golden and aromatic — really worth seeking out
• Grilled vegetables: 200 grams (I usually do a mix of peppers, zucchini and eggplant), lightly charred and cut into bite-y pieces

Easy How-To

Bring the dough together

In a big-ish bowl, stir together the flour, salt, and yeast. Slowly pour in the warm water and mix until it’s shaggy, but you can see it wants to come together (you’ll know what I mean). It’ll be sticky – that’s fine.

Knead your way to silk

Push and fold on a lightly floured surface for about 5–10 minutes. If it clings to your hands, try a little oil instead of more flour. You’re looking for smooth and elastic, but don’t overthink the perfect texture — you’ll feel when it’s ready.

Let it rise and breathe

Set the dough in an oiled bowl (camelina oil if you’re feeling generous), cover with a damp cloth, and forget about it for an hour somewhere warm. It should basically double. I usually sneak a peek halfway in, just to admire it.

Grill (or roast) your veg

While the dough’s rising, grill or roast your chosen vegetables with a bit of oil and salt. You want some caramelized edges—those little browned bits that taste surprisingly sweet.

Heat the oven before you forget

Turn your oven to 220°C (around 428°F). Give it time. A hot oven means a better crust, so don’t rush this part.

Shape and tuck in the goodness

Punch the dough down gently (it’s quite satisfying). Stretch it onto a lightly oiled baking sheet—don’t fuss about perfection. Now press in the grilled vegetables here and there, a bit randomly but evenly-ish. Drizzle with more camelina oil, just enough to glisten.

Bake until golden and fragrant

Pop it into the hot oven and check after 20 minutes. The edges should be crisp and browned—the smell will let you know it’s close.

Cool… or not

Let it cool ever so slightly (if you can resist). It cuts more cleanly after 10 minutes, but I won’t judge if you tear into it standing by the stove.

Good to Know

• If the dough feels stubborn, step away for 5 minutes and come back—it softens just enough
• The camelina oil has a distinct taste—almost like sesame and hazelnuts met halfway
• Your fingers might get oily… and it’s worth every napkin you grab after

Serving Ideas

• Cut into long rectangles and serve with a bowl of marinated olives or soft goat cheese
• Layer with fresh mozzarella and tomatoes for a sandwich you’ll think about later
• Serve warm alongside soups—minestrone or tomato-based ones love the company

Top Tricks

• Let your roasted vegetables really cool down before adding them to the dough—otherwise, they’ll steam instead of roast again
• Use parchment paper under the dough if your sheet pan isn’t very nonstick—it helps it release neatly after baking

Frequently Asked Questions

Can I use other types of oil if I don’t have camelina?

Yes. Olive oil works beautifully (extra virgin, ideally). But if you want to try camelina oil, it really adds that slightly toasted, nutty flavor that makes this focaccia memorable.

Can I make the dough ahead of time?

Definitely. You can refrigerate it overnight after kneading. Just let it come to room temperature before shaping, so it bakes up nice and fluffy.

What else can I top it with?

Oh, all sorts of things—feta, olives, thin red onion slices, even thin potato rounds. It’s a very forgiving canvas… go gentle with wet toppings though, or it might sog a bit.