Vegetable Garden Focaccia

Directions

1. In a large bowl mix warm water, instant yeast, honey, salt, and Extra Virgin Olive Oil. Add in white bread flour and mix again until combined.
2. Cover dough with a tea towel and let sit at room temperature for 15 minutes. The next step is to stretch and fold. To do this start by pulling up one edge of the dough, folding it over the center, and rotating the bowl a quarter turn. Repeat for all four sides. Rest the dough for 15 minutes, then repeat the stretch and fold process one more time. Cover with a tea towel and proof in a warm place for 1 to 2 hours.
3. Line a baking dish with parchment paper. Drizzle parchment paper with Extra Virgin Olive Oil to coat.
4. Place dough into baking dish. Shape dough into a rectangle stretching to all sides of the dish. Cover with a tea towel and place in a warm location for 1 to 2 hours.
5. Preheat oven to 430°F. Drizzle the top of the dough with Basil Extra Virgin Olive Oil; dimple the dough with fingers. Sprinkle with Garden Mirepoix Sea Salt and Salt- Free Vik’s Garlic Fix! Spice Blend. Arrange parsley, bell pepper tops, red onion slices, and cherry tomatoes into dough. Bake for 20-25 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, slice, and serve warm.