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Spring Vegetable Focaccia

A veggie-packed focaccia sits on a pink sheet pan

Take advantage of the season’s bright produce by making an ultra simple, very impressive and extremely delicious spring vegetable focaccia. Anything goes, but this sheet pan wonder is studded with slices of red onion, juicy cherry tomatoes, fresh dill, crumbled feta, and salty-delicious prosciutto. What will you add to yours? 


3 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s® Quick Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1-2/3 cups of very warm water (120°F to 130°F)
4 tbsp Mazola Right Blend Oil, Divided
1 Small Red Onion, thinly sliced
1/2 Pint Cherry Tomatoes, halved
4-6 Slices prosciutto
1/4 cup Feta Cheese, Crumbled
3 Sprigs Fresh Dill
2 tablespoons Mazola® Right Blend Oil


1. Mix flour, yeast, sugar, and salt in a large bowl. Add oil and water, stirring until well mixed. Spread dough into the greased 13×9-inch pan. Cover and let rise until doubled, about 30 minutes.

2. Using the handle of a wooden spoon, push multiple holes into the dough. Drizzle 2 tablespoons of oil over the dough; gently press in vegetables and prosciutto. Sprinkle with feta cheese.

3. Cover and let rise additional 15 minutes while the oven preheats to 375°F.

4. Bake 30 to 35 minutes until lightly browned. Let cool slightly, sprinkle with fresh dill, and slice.

Recipe courtesy of

a man carrying two children

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