Behind the Recipes
Mediterranean Veggie Focaccia by Divya Gugnani
Makes 12 servings
INGREDIENTS:
2 cups whole-wheat bread flour
1 (.25 ounce) package quick-rise yeast
1 tsp. salt
1 cup warm water
1 tbsp. extra-virgin olive oil
5 medium-sized mushrooms, sliced
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/2 cup sliced large Black olives
1/4 cup chopped sweet onion
3 tbsp. olive oil
1 tbsp. Balsamic vinegar
3/4 tsp. salt
1/3 tsp. garlic powder
1/4 tsp. dried oregano
1/2 cup fresh basil, chopped
1/4 tsp. fresh-cracked pepper
PREPARATION:
1. Preheat oven to 475 degrees F.
2. In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil and beat until mixture is smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface and knead for about 4 minutes or until smooth. Place in a bowl, cover, and let sit for 15 minutes.
3. In a medium-sized bowl, combine the mushrooms, bell peppers, olives, onion, basil, oil, vinegar and seasonings.
4. Spray a 15-in. x 10-in.x 1-in. baking pan with nonstick cooking spray. Press dough into pan, then poke entire area of dough with a fork. Bake at 475 degrees F for 5 minutes or until crispy and light brown. Pour vegetable mixture over bread. Bake an additional 8-10 minutes, or until the crust is golden brown.
photo courtesy of tasteofhome.com
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