Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Vegetable Focaccia

"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"

12 ServingsPrep: 15 min. + rising Bake: 15 min.

Ingredients

2 to 2-1/4 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon olive oil
TOPPING:
3 plum tomatoes, chopped
5 medium fresh mushrooms, sliced
1/2 cup chopped green pepper
1/2 cup sliced ripe olives
1/4 cup chopped onion
3 tablespoons olive oil
2 teaspoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 teaspoons cornmeal

Directions

In a large bowl, combine 2 cups flour, yeast and salt. Add water and
oil; beat until smooth. Stir in enough remaining flour to form a
soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4
minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl,

2 of 2

Vegetable Focaccia (continued)

Directions (continued)

combine the tomatoes, mushrooms, green pepper, olives, onion, oil,
vinegar and seasonings.
Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray;
sprinkle with cornmeal. Press dough into pan. Prick dough generously
with a fork.
Bake at 475° for 5 minutes or until lightly browned. Cover with
vegetable mixture. Bake 8-10 minutes longer or until edges of crust
are golden brown. Yield: 12 servings.

Nutrition Facts: 1 piece equals 121 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 376 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.