feeds a crowd

Nothing makes the house smell better than baking bread. This recipe for roasted vegetable focaccia is no exception. Use your air fryer to roast the vegetables if you have one for a speedy shortcut.

Roasted Vegetable Focaccia

dry active yeast

water (about 90°F)

all-purpose flour

olive oil (plus more to drizzle)

onion

yellow pepper (chopped)

zucchini

cherry tomatoes

garlic (minced)

balsamic vinegar

oregano

salt

black pepper

rosemary

Combine the lukewarm water and the yeast in a large bowl or the bowl of a stand mixer and let it proof for 10 minutes. It should froth a little. If it doesn’t froth, your yeast is not active and you should start again with new yeast.

Add 2 tablespoons of olive oil and 5 cups of flour to the yeast mixture. Mix with a wooden spoon or the paddle attachment of the mixer until the dough comes together to form a sticky ball. Add additional flour to get the right consistency where you can knead the dough for about 10 minutes until it is elastic and smooth.

Wipe out the bowl and generously coat it with oil. Place the ball of dough in the bowl and coat all sides with oil. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2 hours.

While the dough is rising, prepare the vegetables. Pre-heat the air fryer to 400°F. (or pre-heat your oven to 450°F)

Toss the red onion, yellow pepper, zucchini, cherry tomatoes, olive oil, garlic, balsamic vinegar, oregano, salt and freshly ground black pepper all together in a large bowl. Air fry for 10 to 12 minutes, tossing a few times, until the vegetables begin to soften. Set aside to cool. (If you are using your regular oven, roast the vegetables on a baking sheet for 30 to 35 minutes.)

Cover the bottom of a 10” x 15” sheet pan with olive oil. Press and spread the dough out into the pan and flip it over to coat both sides with the olive oil. Using your fingertips, press the dough to form dimples. Cover the dough with a clean kitchen towel and let it rise for 45 minutes.

Brush olive oil over the dough and sprinkle with fresh rosemary leaves and salt. Spread the vegetables out over top the dough leaving some space between the vegetables and pushing them gently into the dough. Cover with the towel again and let the dough rise for another 20 minutes.

Pre-heat the oven 450°F. Bake the focaccia for 20 minutes until the bread is golden brown on both sides. Transfer to baking rack to cool.

Drizzle with a little more olive oil if desired. Season with salt and freshly ground black pepper. Cut into squares and serve warm.

You could add an egg to this dish and get a puffier result - just make sure you bake the mixture in a straight-sided pan. To make recipe a little lighter, you could use part-skim ricotta cheese, but you’ll miss the luxurious richness of the cheese. This is an appetizer or snack, so go for the whole milk version and share it with friends. From Air Fry Genius by Meredith Laurence

Baked Ricotta with Lemon and Capers

7- inch pie dish

whole milk ricotta cheese

lemon

red pepper flakes

capers (rinsed)

olive oil

salt and black pepper

Parmesan cheese

Pre-heat the air fryer to 380ºF.

Combine the ricotta cheese, lemon zest, rosemary, red pepper flakes, capers, olive oil, salt and pepper in a bowl and whisk together well. Transfer to a 7-inch pie dish and place in the air fryer basket. You can use an aluminum foil sling to help with this by taking a long piece of aluminum foil, folding it in half lengthwise twice until it looks like it is about 26-inches by 3-inches. Place this under the pie dish and hold the ends of the foil to move the pie dish in and out of the air fryer basket. Tuck the ends of the foil beside the pie dish while it cooks in the air fryer.

Air-fry at 380ºF for 8 to 10 minutes, or until the top is nicely browned in spots.

Remove from the air fryer and immediately sprinkle the Parmesan cheese on top. Drizzle a little more olive oil on top and add some freshly ground black pepper and some lemon zest as garnish. Serve warm with pita chips or crostini.

Hearty beef stew gets a delicious cheesy mash topping that's perfect for a cold Sunday night.

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Roasted Vegetable Focaccia

Baked Ricotta with Lemon and Capers

Beef and beer stew with cheesy mash...

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