"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!"
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VERIFIED BY Taste of Home Test Kitchen
- 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 or canola 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 or canola oil
- 2 teaspoons red wine vinegar or cider vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 2 teaspoons cornmeal
- In a mixing 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. Yield: 12 servings.
Originally published as Vegetable Focaccia in Light & Tasty April/May 2003, p18