Vegetable Focaccia

Name: Vegetable Focaccia
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters bread flour; 2 teaspoons cornmeal; 5 mediums fresh mushrooms, sliced; 0 teaspoons garlic powder; 118 milliliters chopped green pepper; 3 Tbsps olive oil; 118 milliliters sliced ripe olives; 59 milliliters chopped onion; 0 teaspoons dried oregano; 0 teaspoons pepper; 3 plum tomatoes, chopped; 2 teaspoons red wine vinegar; 1 teaspoons salt; 237 milliliters warm water (120° to 130°); 7 grams package quick-rise yeast

Vegetable Focacci A mixture of bread flour, oregano, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a large bowl, combine 2 cups flour, yeast and salt.

Ingredients you will need

All Purpose Flour

Yeast

Salt

Equipment you will use

Bowl

Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough.

Ingredients you will need

Dough

All Purpose Flour

Water

Cooking Oil

Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.

Ingredients you will need

Green Pepper

Seasoning

Mushrooms

Tomato

Vinegar

Olives

Onion

Cooking Oil

Equipment you will use

Bowl

Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork.

Ingredients you will need

Cooking Spray

Cornmeal

Dough

Equipment you will use

Baking Pan

Bake at 475° for 5 minutes or until lightly browned. Cover with vegetable mixture.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Bake 8-10 minutes longer or until edges of crust are golden brown.

Ingredients you will need

Crust

Equipment you will use

Oven

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

473milliliters

bread flour 2teaspoons

cornmeal 5mediums

fresh mushrooms, sliced 0teaspoons

garlic powder 118milliliters

chopped green pepper 3Tbsps

olive oil 118milliliters

sliced ripe olives 59milliliters

chopped onion 0teaspoons

dried oregano 0teaspoons

pepper 3

plum tomatoes, chopped 2teaspoons

red wine vinegar 1teaspoons

salt 237milliliters

warm water (120° to 130°)7grams

package quick-rise yeast

Recommended wine: Chianti, Verdicchio, Trebbiano

Focaccian on the menu? Try pairing with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.