Herbed Veggie Focaccia Bread
Reprinted with permission from the American Institute for Cancer Research
Ingredients
Dough:
- 1 cup whole-wheat flour
- 1 cup all-purpose flour divided
- 1 package quick-rise yeast 1/4 ounce
- 1 teaspoon salt
- 1 cup warm water 125-130° F
- 1 tablespoon canola oil
Topping:
- 7 medium fresh mushrooms sliced
- 3 plum tomatoes chopped
- 1 small green bell pepper slivered
- 1/2 cup sliced black olives
- 1/4 cup chopped red onion
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 1/4 teaspoon garlic powder
- nonstick cooking spray
- 2 teaspoons cornmeal
Instructions
- Heat oven to 475° F.
- To make dough: In mixing bowl, combine whole-wheat flour, 1/2 cup all-purpose flour, yeast and salt. Add water and oil. Beat until smooth. Stir in remaining all-purpose flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand 15 minutes.
- To make topping: In bowl, combine mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
- Coat 15-by-10-by-1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal. Gently press dough into pan. With fork, generously prick dough.
- Bake 10 minutes, or until lightly browned. Cover dough with topping mixture. Bake additional 10 minutes, or until edges are golden brown.