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Tomato-Artichoke Focaccia
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Publications International, Ltd., the Editors of. "Tomato-Artichoke Focaccia." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/tomato-artichoke-focaccia-recipe.htm> 20 November 2008.
Tomato-Artichoke Focaccia
Yield: Makes 16 servings
This delicious, healthy focaccia can be eaten as a snack or served as an accompaniment to any soup or salad.
Ingredients:
1
package (16 ounces) hot roll mix
2
tablespoons wheat bran
1-1/4
cups hot water
4
teaspoons olive oil, divided
1
cup thinly sliced onion
2
cloves garlic, minced
1
cup sun-dried tomatoes (4 ounces dry), rehydrated and cut into strips
1
cup artichoke hearts, sliced
1
tablespoon minced fresh rosemary
2
tablespoons freshly grated Parmesan cheese
Preparation:
1.
Preheat oven to 400°F. Combine dry ingredients and contents of yeast packet from hot roll mix in large bowl. Add bran; mix well. Stir in hot water and 2 teaspoons oil. Knead dough about 5 minutes or until ingredients are blended.
2.
Spray 15-1/2X11-1/2-inch baking pan or 14-inch pizza pan with nonstick cooking spray. Press dough onto bottom of prepared pan. Cover; let rise 15 minutes.
3.
Heat 1 teaspoon oil in medium skillet over low heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onions are tender.
4.
Brush surface of dough with remaining teaspoon oil. Top dough with onion mixture, tomatoes, artichokes and fresh rosemary. Sprinkle with Parmesan.
5.
Bake 25 to 30 minutes or until lightly browned on top. Cut into 16 squares. Garnish each square with fresh rosemary sprigs, if desired.
Nutritional Information:
| Serving Size: 1 focaccia square | |
| Sodium | 238 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 26 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 15 % |
| Calories | 152 |
Dietary Exchange:
| Fat | 1 |
| Vegetable | 1/2 |
| Starch | 1-1/2 |
This recipe appears in: Italian
