Rustic roasted ratatouille with homemade wholemeal garlic, rosemary and black olive focaccia

A fresh, tasty and rustic vegan dish packed with vitamins together being filling and satisfying. The secret of t

Roasted ratatouille

  • 1 aubergine (chunks)
  • 2 courgettes (chunky quarters)
  • 1 red onion (chunks)
  • 3 cloves garlic (finely chopped)
  • 2 peppers (deseeded and sliced)
  • 1/2 butternut squash (deseeded and cut into chunks)
  • 2 tbsp extra virgin olive oil
  • 1 and 1/2 tbsp dried oregano
  • Black pepper (to taste)
Wholemeal garlic, rosemary and black olive focaccia
  • 450g wholemeal flour
  • 1 tsp table salt
  • 7g sachet fast action yeast
  • 300ml warm water (not hot)
  • 2 tbsp dried rosemary
  • 1 tsp sea salt
  • 50g black olives (finely chopped or sliced)
  • 3 cloves garlic (finely chopped)
  • 2 and 1/2 tbsp extra virgin olive oil

Recipe for roasted ratatouille

1. Prepare all of the ingredients and set aside.
2. Place all of the ingredients in a large roasting tin and ensure all of the vegetables are coated in the oil, garlic and herbs (best way is to get your hands amongst the ingredients and cover them by hand).
3. Cook the ingredients at 200C for around 45 minutes ensuring that you give them a stir two or three times during cooking.
4. When the ingredients are softened and a little charred then they are ready to serve.

5. Serve and enjoy!

Recipe for wholemeal garlic, rosemary and black olive focaccia

1. Put the flour, table salt, yeast and 1 and 1/2 tbsp dried rosemary into a large mixing bowl and stir until thoroughly mixed.
2. Ensure there is a well in the middle of the dry ingredients and pour in the water, 2 tbsp extra virgin olive oil, 2 cloves of garlic and 40g black olives making sure to thoroughly mix the ingredients with a wooden spoon. It should end up like a sticky dough at this point.
3. Flour a clean surface together with preparing a baking tray which should be covered with greaseproof paper that has a little olive oil on it to ensure the bread doesn’t stick during cooking.
4. Turn the dough onto the floured surface and knead for around 10 minutes.
5. After the 10 minutes bundle the dough into a ball and throw down onto the baking tray.
6. Shape the dough into the shape of the focaccia (remember it is a flat bread so around 2 to 3cm thick is fine), cover with a clean tea towel and leave in a warm place for around 45 minutes to rise.
7. Ensure the oven is pre heated to 230c and, after 45 minutes, uncover the bread. Get a cup of warm water, dip your finger in the water and poke deep holes in the dough in several places making sure to dip your finger in the water after every poke.
8. Drizzle or brush the remaining extra virgin olive oil over the top of the dough and sprinkle the remaining dried rosemary, black olives, sea salt and garlic evenly over the top of the dough.
9. Bake the dough for around 15 minutes until the top of the bread is golden then remove the bread from the oven, cover with the clean tea towel and allow to cool for around 20 minutes.
10. Once cooled slice as much bread as you require and keep the remainder in a airtight container.
11. Serve and enjoy!

TVL

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7 Comments

Filed under Meals and Recipes

7 responses to “Rustic roasted ratatouille with homemade wholemeal garlic, rosemary and black olive focaccia

  1. This looks stunningly delicious. Yum.

  2. That looks delicious!!! I still have never had ratatouille. (Don’t tell anyone.)
    I also have a hard time pronouncing focaccia but I love it and your photo with the black olives looks great.
    I may try to make that soon 🙂

  3. Pingback: Rustic roasted ratatouille with homemade wholemeal garlic … | ClubEvoo

  4. Kimmie

    This sounds gorgeous, have to try this tomorrow. I’ll let you know how it works, thanks for the great recipe!

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