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Vegetable & Cheese Focaccia

 Vegetable & Cheese Focaccia
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
16 ServingsPrep: 20 min. + rising Bake: 30 min.

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

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Vegetable & Cheese Focaccia (continued)

Directions (continued)

  • 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.