Recipe by Brynie Greisman

Three-Cheese-and- Veggie-Topped Focaccia

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Dairy Dairy
Easy Easy
8 Servings

You probably know by now that I love working with yeast. I find it magical. There is nothing as glorious as the aroma of homemade bread baking in the oven! I included a fabulous topping for the focaccia, with a medley of veggies and cheeses, to make a beautiful presentation.



  • 1/2 ounce (15 grams) fresh yeast

  • 1 cup + 3 tablespoons warm water

  • 1 tablespoon Manischewitz Honey

  • 3 and 1/2 cups (1/2 kilogram) Shibolim Whole Spelt Blend Flour or other 80% spelt flour (you can sub flour of your choice)

  • 1 tablespoon olive oil, plus more for greasing

  • additional 3 tablespoons warm water

  • 1/2 tablespoon Manischewitz Kosher Salt

  • 1/2 tablespoon dough enhancer (optional but recommended)


  • 2 tablespoons olive oil

  • 1 large onion, diced

  • 3–4 cloves garlic, minced or 3-4 cubes Gefen Frozen Garlic

  • 1 large zucchini, scrubbed and diced

  • 1/2 red pepper, diced

  • handful of mushrooms, sliced (optional)

  • salt, to taste

  • pepper, to taste


  • olive oil, for drizzling and brushing

  • fine cornmeal, for sprinkling

  • 4–5 tablespoons ricotta cheese


Prepare the Dough


Dissolve yeast in warm water with honey. Let proof for 10 minutes.


Pour flour into the bowl of a mixer. Add the yeast mixture and olive oil. Mix together, adding additional water one tablespoon at a time, until a dough forms. Add salt and dough enhancer, and knead for five to seven minutes.


Grease a bowl with olive oil and place dough inside. Cover and let rise for 45 minutes to one hour or until doubled in size.

Prepare the Filling


Meanwhile, prepare filling: In a large frying pan, heat olive oil. Add onion, garlic, zucchini, and red pepper. Sauté for 15 minutes over medium-high heat, stirring occasionally. If using mushrooms, add midway through the sautéing time. Remove from heat and add salt and pepper. Set aside.



After the dough has doubled in size, line a baking sheet with Gefen Parchment Paper. Drizzle with olive oil and sprinkle with fine cornmeal.


Lightly flour a surface and divide the dough in half. (It will be sticky and loose.) Roll out dough into a very large rectangle and transfer to prepared baking sheet. Press down evenly. Using your fingertips, make several dimples in the dough.


Cover and let rise for 30 minutes. Halfway through the rising time, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Once risen, smear dough with ricotta cheese. Pour the sautéed vegetable mixture on top, and spread in an even layer. Sprinkle with feta and mozzarella cheese.


Bake for 30 minutes or until the edges are golden. (If it browns too quickly, cover loosely with a sheet of parchment paper.) Remove from oven and brush top again with olive oil. Allow to cool before slicing into squares.


It’s easiest to cut focaccia with a pizza cutter. Focaccia squares can be frozen.


Food and Prop Styling by Goldie Stern
Food Consultant Chaya Surie Goldberger
Photography by Felicia Perretti

Three-Cheese-and- Veggie-Topped Focaccia

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