Vegetable Focaccia Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
2 to 2¼ 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
½ cup chopped green pepper
½ cup sliced ripe olives
¼ cup chopped onion
3 tablespoons olive oil
2 teaspoons red wine vinegar
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon pepper
2 teaspoons cornmeal
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Directions: |
Directions:In a 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. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I have made a recent habit of seeding my tomatoes, so I recommend it for this recipe to avoid soggy focaccia. Feel free to add more vegetables, but don't add extra oil and vinegar. I have had too many vegetables - again, sogginess - but you experiment!
When, on the rare occasion, there are leftovers, I heat them in a heavy frying pan rather than in the microwave.
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