A few grilled summer vegetables add an exciting touch to this Italian flatbread.
Makes 6 servings
|1-1/2||teaspoons active dry yeast|
|3/4||cup warm water (110° to 115°F)|
|2||tablespoons finely chopped sun-dried tomatoes|
|1||tablespoon minced fresh basil or 1 teaspoon dried basil|
|1||tablespoon olive oil|
|1/2||teaspoon minced garlic|
|1-3/4||cups bread flour|
|Nonstick cooking spray|
|1||Grilled Bell Pepper|
|1/4||teaspoon coarse salt|
- Sprinkle sugar and yeast over warm water; stir until yeast is dissolved. Let stand 5 to 10 minutes or until bubbly. Stir in tomatoes, basil, oil, garlic and salt. Add flour, 1/2 cup at a time, stirring until dough begins to pull away from side of bowl and forms a ball; stir in cornmeal.
- Turn out dough onto lightly floured surface; flatten slightly. Knead gently about 5 minutes or until smooth and elastic, adding additional flour to prevent sticking, if necessary. Place dough in large bowl sprayed with nonstick cooking spray and turn dough so all sides are coated. Let rise, covered, in warm place about 1 hour or until doubled in bulk. (Dough may be refrigerated overnight.) Prepare Grilled Bell Pepper.
- Punch down dough; turn onto lightly floured surface and knead 1 minute. Divide dough in half; press each half into a 9X7-inch rectangle on large sheet of foil sprayed with cooking spray. Fold edges of foil to form "pan." Dimple surfaces of dough using fingertips; spray tops with cooking spray. Cut bell pepper into strips and arrange on focaccia; sprinkle with coarse salt. Let rise, covered, 30 minutes.
- Grill focaccia on covered grill over medium coals 8 to 12 minutes or until they sound hollow when tapped, keeping on foil "pans." Check bottoms of focaccia after about 6 minutes; move to upper grill rack or over indirect heat to finish if browning too quickly. Cut into 6 pieces before serving.
|Serving Size:||1 piece focaccia|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||12 %|
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