Ratatouille Focaccia (Provençal-Inspired)

Ingredients

Method

1. 1

   Roast the vegetables (make ahead)

   Toss the diced aubergine, courgette, pepper, tomato, onion and garlic with 30 g oil, thyme and salt. Spread on a tray and roast at 220°C/425°F for 25–30 minutes, stirring once, until collapsed and lightly caramelized. Cool completely and drain off any juices.

   Look for: Vegetables shrink noticeably and brown at the edges; no watery liquid pools on the tray.

   Avoid: Do not top with raw or steamed vegetables — they carry far too much water and will leave the crumb wet and dense.

   ⏱ Set 30 min · Roast the vegetables (make ahead)
2. 2

   Mix the dough

   Whisk flour and yeast, add water and 20 g of the oil, then salt. Mix to a shaggy, sticky dough.

   Look for: Wet and tacky but cohesive.

3. 3

   Bulk ferment with folds

   Do 2–3 stretch-and-folds over 90 minutes, then rest until nearly doubled.

   Look for: Puffy and bubbly.

   ⏱ Set 120 min · Bulk ferment with folds
4. 4

   Pan and proof

   Oil the pan with the remaining dough oil, add the dough, stretch toward the edges, and proof until puffy, about 1 hour.

   Look for: Dough fills the pan and jiggles when nudged.

   ⏱ Set 60 min · Pan and proof
5. 5

   Dimple, top and bake

   Dimple all over with oiled fingers. Spoon the cooled roasted vegetables evenly over the top, pressing lightly into the dimples, drizzle finishing oil, and bake at 230°C/450°F for 20–24 minutes.

   Look for: Edges deep gold, vegetables further caramelized, base crisp when a corner is lifted.

   ⏱ Set 22 min · Dimple, top and bake
6. 6

   Finish and cool

   Sprinkle flaky salt, scatter torn basil if using, and cool on a rack 10–15 minutes before slicing.

   Look for: The crumb firms as it cools so the loaded top slices cleanly.

   ⏱ Set 15 min · Finish and cool