Vegetable & Cheese Focaccia
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
YIELD: 15 servings.
My family eats 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
Ingredients
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1 cup water (70° to 80°)
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4-1/2 teaspoons olive oil
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4-1/2 teaspoons sugar
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2 teaspoons dried oregano
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1-1/4 teaspoons salt
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3-1/4 cups bread flour
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1-1/2 teaspoons active dry yeast
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TOPPING:
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1 tablespoon olive oil
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1 tablespoon dried basil
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2 medium tomatoes, thinly sliced
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1 medium onion, thinly sliced
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1 cup frozen chopped broccoli, thawed
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3/4 cup grated Parmesan cheese
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1 cup shredded part-skim mozzarella cheese
Directions
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1.
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 1-2 tablespoons water or flour if needed).
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2.
When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray.
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3.
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.
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4.
Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.
Nutrition Facts
1 piece: 151 calories, 4g fat (2g saturated fat), 7mg cholesterol, 315mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 7g protein.
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