Vegetable & Cheese Focaccia Recipe

Vegetable & Cheese Focaccia Recipe photo by Taste of Home

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My family eats up this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! Mary Cass, Baltimore, Maryland

This recipe is:

Diabetic Friendly

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Vegetable & Cheese Focaccia Recipe

Prep: 20 min. + rising Bake: 30 min.

Yield: 16 Servings

20 30 50

Ingredients

1 cup water (70° to 80°)
4-1/2 teaspoons olive oil
4-1/2 teaspoons sugar
2 teaspoons dried oregano
1-1/4 teaspoons salt
3-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
TOPPING:
1 tablespoon olive oil
1 tablespoon dried basil
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1 cup frozen chopped broccoli, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13-in. x 9-in. rectangle; transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted. Cut into 16 pieces. Yield: 16 servings.

Nutritional Facts 1 piece equals 151 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 315 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Vegetable & Cheese Focaccia in Taste of Home August/September 2008, p66

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio