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Farmers Market Focaccia Cooked on a Stone

(recipe, Bluebird Farmers Market & CSA)

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Bob James of James Family Farm prepared garden veggie focaccia at the Bluebird Market Kitchen Show. Farmers Market Focaccia is made with a fresh herbed dough, Better Boy garden tomato sauce, and veggies from the garden or farmers market. It is a delicious and nutritious comfort food with seasonal veggie toppings and optional Bratwurst sausage. http//


  1. Fresh Herbed Focaccia Dough:
  2. 4 cups whole wheat bread flour
  3. 12 oz. warm (90 degrees) water
  4. 1 t. sea salt
  5. 1 t. dry activated yeast
  6. 1 Tbsp. parsley, oregano and basil- chopped fine
  7. 1½ t. rosemary, sage - chopped fine
  8. 1 clove garlic, minced
  9. Black pepper to taste
  10. Focaccia Toppings:
  11. 1 cup Better Boy tomato pizza sauce (or prepared sauce)
  12. ½ lb. Bratwurst sausage precooked and chopped (optional)
  13. ½ cup chopped garden zucchini
  14. ½ cup chopped garden yellow squash
  15. ½ cup chopped onion
  16. ½ cup chopped bell pepper
  17. 1 sliced tomato
  18. ½ cup black olive slices (optional)
  19. ½ cup mushrooms (optional)
  20. ½ cup jalepeno peppers (seeds removed)
  21. 2 cups shredded Mozzarella Cheese


  1. Prepare the dough by activating the yeast in warm water then blending into the flour. Mix in the herbs until dough forms a round ball.
  2. Roll into an oblong oval for focaccia crust.
  3. Lightly saute veggies in olive oil.
  4. Layer veggies on outer rim of crust taking care not to place in middle.
  5. Top with cheese.
  6. Sprinkle cornmeal on pizza stone so no oils will be needed for dough to slide easily.
  7. Slide focaccia onto pizza stone that has been preheated in pizza oven or stove. Bake at 400 degrees for 15-20 minutues until dough is crispy.