Roasted Vegetable Bread

• 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.

active dry yeast, water, sugar, honey, olive oil, salt, flour, red bell pepper, red onion, garlic smashed, black olives, hearts, fresh broccoli washed, tomatoes, salt, pepper, olive oil

Taken from tastykitchen.com/recipes/breads/roasted-vegetable-bread/ (may not work)