Vegetable Focaccia

  • Preparation Time 15 min
  • Cooking Time 15 min
  • 12 servings

This is a delicious recipe as-is, or you can try adding pizza sauce and cheese to turn it into a homemade pizza!

Ingredients

  • 2 cups bread flour
  • 1 (.25 ounce) package quick-rise yeast
  • 1 teaspoon salt
  • 1 cup warm water (120 to 130 degrees F)
  • 1 tablespoon olive or canola oil
  • TOPPING:
  • 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
Nutritional Info
  • Calories: 121
  • Protein: 3g
  • Carbohydrates: 17g
  • Fat: 5g
Other Dietary Information
  • Cholesterol: 0mg
  • Fiber: 1g

Steps

1
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.
2
Coat a 15-in. x 10-in.x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden.
Course
Dinner
Lunch
Main Ingredient
Veggies
Cuisine
Italian
Vegetarian
Dietary
Dairy Free
Low Cholesterol

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