Like HowStuffWorks on Facebook!

Tomato-Artichoke Focaccia


Tomato-Artichoke Focaccia

Tomato-Artichoke Focaccia

Yield

Makes 16 servings

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
4 ounces sun-dried tomatoes (not packed in oil), rehydrated* and cut into strips
1 cup canned artichoke hearts, cut into quarters
1 tablespoon minced fresh rosemary
2 tablespoons shredded Parmesan cheese

*To rehydrate sun-dried tomatoes, pour 1 cup boiling water over tomatoes in small heatproof bowl. Let tomatoes soak 5 to 10 minutes until softened; drain well.

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 2 (9-inch) round cake pans with nonstick cooking spray. Press dough onto bottom of prepared pans. Cover and 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 until onions are tender. Brush surface of dough with remaining 1 teaspoon oil. Top dough with onion mixture, tomatoes, artichokes and rosemary. Sprinkle with Parmesan.
  4. Bake 25 to 30 minutes or until lightly browned on top.

Check out more recipes for Italian