- 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
- 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
- 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, 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.
Originally published as Vegetable Focaccia in Light & Tasty April/May 2003, p18
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