Roasted Vegetable Bread Recipe

Name: Roasted Vegetable Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DOUGH:; 2 teaspoons Active Dry Yeast; 1 cup Warm Water; 2 Tablespoons Sugar; 1 Tablespoon Honey; 1 Tablespoon Olive Oil; 1 teaspoon Salt; 2 cups Flour; FOR THE ASSEMBLY:; 1 whole Red Bell Pepper, Seeded And Sliced; 1 whole Red Onion, Sliced; 2 cloves Garlic Smashed And Sliced; 1/2 cups Black Olives, Halved; 1 cup Artichoke Hearts, Quartered; 2 cups Fresh Broccoli Washed And Chopped; 1 cup Sun-Dried Tomatoes, Chopped; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 3 Tablespoons Olive Oil, Divided

Servings: persons

FOR THE DOUGH:
2 teaspoons Active Dry Yeast
1 cup Warm Water
2 Tablespoons Sugar
1 Tablespoon Honey
1 Tablespoon Olive Oil
1 teaspoon Salt
2 cups Flour
FOR THE ASSEMBLY:
1 whole Red Bell Pepper, Seeded And Sliced
1 whole Red Onion, Sliced
2 cloves Garlic Smashed And Sliced
1/2 cups Black Olives, Halved
1 cup Artichoke Hearts, Quartered
2 cups Fresh Broccoli Washed And Chopped
1 cup Sun-Dried Tomatoes, Chopped
1/2 teaspoons Salt
1/2 teaspoons Pepper
3 Tablespoons Olive Oil, Divided

1
Proof the yeast in the water until foamy. In a stand mixer, mix the water, yeast, sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice sticky dough. Knead with dough hook attachment for 5 minutes in the stand mixer.
2
Pour dough into a lightly greased bowl and cover tightly (with a lid or plastic wrap). Let rise 1 hour.
3
Preheat oven to 425 degrees F.
4
Place your chopped, sliced and prepped vegetables in a large bowl and pour 2 Tablespoons of olive oil over the top. Add salt and pepper. Toss to coat, set aside.
5
Grease a baking sheet and spread the dough with a rubber spatula (it won't be neat, and it will be sticky). Brush dough with remaining olive oil, and place vegetables on top. Bake about 15 minutes until crust is golden brown and vegetables have a nice brown color to them. It will be a thin crusty crust.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE DOUGH:, 2 teaspoons Active Dry Yeast, 1 cup Warm Water, 2 Tablespoons Sugar, and more.

Yes, Roasted Vegetable Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Vegetable Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions