Roasted Vegetable Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine warm water, yeast, and honey. Let stand for 5 minutes until foamy. Add 2 tablespoons olive oil, flour, and salt. Mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
2. Roast the vegetables
   Preheat oven to 425°F (220°C). On a baking sheet, toss bell peppers, zucchini, onion, and cherry tomatoes with 2 tablespoons olive oil, minced garlic, salt, and pepper. Spread in a single layer and roast for 20 minutes, or until vegetables are tender and slightly caramelized. Remove from oven and set aside.
3. Shape the focaccia
   Drizzle 2 tablespoons of olive oil onto a 13x9-inch baking pan. Punch down the risen dough and transfer it to the oiled pan. Using your fingertips, stretch and press the dough to fill the pan evenly. Create dimples all over the dough with your fingertips. Cover with a kitchen towel and let rise for another 20 minutes.
4. Assemble and bake
   Reduce oven temperature to 400°F (200°C). Arrange the roasted vegetables evenly over the dough, pressing them gently into the dimples. Sprinkle with fresh rosemary leaves, flaky sea salt, and drizzle with the remaining olive oil. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
5. Finish and serve
   Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Transfer to a wire rack to cool slightly before slicing. Serve warm or at room temperature, drizzled with additional olive oil if desired.