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Vegetable & Cheese Focaccia

Total Time

Prep: 20 min. + rising Bake: 30 min.

Makes

15 servings

My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! —Mary Cass, Baltimore, Maryland
Vegetable & Cheese Focaccia Recipe photo by Taste of Home

Ingredients

  • 1 cup water (70° to 80°)
  • 4-1/2 teaspoons olive oil
  • 4-1/2 teaspoons sugar
  • 2 teaspoons dried oregano
  • 1-1/4 teaspoons salt
  • 3-1/4 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • TOPPING:
  • 1 tablespoon olive oil
  • 1 tablespoon dried basil
  • 2 medium tomatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 cup frozen chopped broccoli, thawed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese

Directions

  1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray.
  3. For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.

Nutrition Facts

1 piece: 151 calories, 4g fat (2g saturated fat), 7mg cholesterol, 315mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 7g protein.

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