Recipe: Herbed Veggie Focaccia Bread

HERBED VEGGIE FOCACCIA BREAD

FOR THE DOUGH:
1 cup whole-wheat flour
1 cup all-purpose flour, divided use
1 (1/4 ounce) package quick-rise yeast
1 tsp. salt
1 cup warm water, 125 to 130 degrees F
1 Tbsp. canola oil

FOR THE 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 Tbsp. olive oil
2 tsp. apple cider vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. each dried oregano, thyme, and basil
1/4 tsp. garlic powder
Nonstick cooking spray
2 tsp. cornmeal

Preheat oven to 475 degrees F.

TO PREPARE THE DOUGH:
Combine 1 cup whole-wheat flour and 1/2 cup all-purpose flour, yeast and salt in mixing bowl. Add 1 cup warm water and oil. Beat until smooth.

Stir in remaining 1/2 cup all-purpose flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Do not over knead. Cover and let stand for 15 minutes.

Combine mushrooms, tomatoes, pepper, olives, onion, oil, vinegar, salt, pepper, herbs and garlic powder in a bowl; set aside.

Coat 15 x 10 x 1 baking pan with cooking spray. Sprinkle with cornmeal. Gently press dough into pan. Generously prick dough with a fork.

Bake for 10 minutes or until lightly browned. Cover with topping mixture. Bake 10 minutes longer or until edges are golden brown.

Makes 12 servings

Per serving: 110 calories, 4.5 g total fat (0.5 g saturated fat), 17 g carbohydrate, 3 g protein, 2 g dietary fiber, 340 mg sodium.

Source: the American Institute for Cancer Research