ABC - Roasted Vegetable Focaccia

With the abundance of fresh vegetables this month, I figured that this month's ABC challenge from King Arthur Flour, Roasted Vegetable Focaccia, would be a great way to use of those yummy veggies. I made this bread over a period of three days (by choice) which worked out great. Most of that time is inactive time anyway. I let the starter go for about 24 hours. Then made the dough and let it retard in the fridge for about 16 hours. Then shaped the dough and topped it with veggies and let it rise at room temp for about 3 hours before baking. Very simple, and very delicious.

Yummy zucchini focaccia bread sticks!

If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.