Laura's Vegan Table


  • 1 1/3 cups warm water
  • 1-7g packet active dry yeast
  • 1/4 cup maple syrup
  • 4 cups flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil + a little extra for brushing
  • 3 sprigs of fresh rosemary
  • 1 small to medium tomato
  • 1 small yellow squash
  • handful of baby arugula or baby spinach leaves
  • coarse sea salt for sprinkling

Who doesn’t love fresh baked bread? This tastes as good as it looks, as it was fun to make…and eat! Get creative with whatever veggies you have on hand. I was inspired by the veggies in our local organic produce delivery box. Makes a fun presentation for guests, and you can keep it in the fridge for up to a week; or freeze portions of it.


Add the yeast and maple syrup to a bowl with the warm water, and let sit to proof for about 10 minutes. Add the flour, salt, 1 tablespoon olive oil and rosemary to a large bowl, then add the yeast mixture and stir to combine. Then form into a ball and knead for a few minutes on a lightly floured surface. Put back in the bowl, cover with a damp towel, and put in a warm place for about 2 hours until dough has doubled in size. Take the dough out and knead for a few more minutes on a floured surface. Preheat oven to 475F. Flatten the dough and form into a rectangle that’s approximately 10″ x 14″. Place on a parchment lined cookie sheet. With a toothpick, pierce holes about an inch apart, through the dough to the bottom. Cut your veggies into whatever shapes you’d like, and press into the dough. Brush with olive oil and sprinkle with the coarse salt. Bake for 10 minutes at 475F. Then lower oven to 375F, and bake for about another 10 minutes, or until top is golden brown.