Well, apparently it’s been three months since I last posted. Life has gotten in the way.
This month’s Avid Baker’s Challenge is roasted vegetable focaccia. The recipe can be found here at the King Arthur Flour website.
I originally began this two weeks ago but the starter got out of hand and it sat around for over 24 hours and then I was afraid that I would somehow poison everyone with overactive yeast. So I started again yesterday. This was also the first time I’ve used the dough hook on the KitchenAid.
The Spare liked it plain, so I resolved to make some without any vegetables and to use it as a dipping bread with olive oil and balsamic vinegar. I’ll also add fresh rosemary
I found this recipe to be very labor intensive, but now that I’ve worked through it, I see where I can make it easier on myself and I think it will be quick and easy. The actual “work” involved is very small, but this is something that you have to plan to make since it takes about 18 hours of total time to rise.
Check out the other iterations found at Avid Baker’s Challenge.
Enjoy!
churchworkhome 
This one did take quite a bit of time to produce but yours looks delicious. How did you find making it in the kitchenaid? I would never make bread if not for that machine and its dough hook!
I agree that this recipe had a lot of steps, something that was a turnoff for me. I like that you made it for dipping- I love bread dipped in flavored oils!
It came out beautiful. I loved this bread. I can see how this would work with or without the veggies. Glad your family liked it.