Tomato-Artichoke Focaccia
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Tomato-Artichoke Focaccia
YIELD Makes 16 servings
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This delicious, healthy focaccia can be eaten as a snack or served as an accompaniment to any soup or salad.
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 |
| 1 | cup sun-dried tomatoes (4 ounces dry), rehydrated and cut into strips |
| 1 | cup artichoke hearts, sliced |
| 1 | tablespoon minced fresh rosemary |
| 2 | tablespoons freshly grated Parmesan cheese |
PREPARATION:
- 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.
- Spray 15-1/2X11-1/2-inch baking pan or 14-inch pizza pan with nonstick cooking spray. Press dough onto bottom of prepared pan. Cover; let rise 15 minutes.
- Heat 1 teaspoon oil in medium skillet over low heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onions are tender.
- Brush surface of dough with remaining teaspoon oil. Top dough with onion mixture, tomatoes, artichokes and fresh rosemary. Sprinkle with Parmesan.
- Bake 25 to 30 minutes or until lightly browned on top. Cut into 16 squares. Garnish each square with fresh rosemary sprigs, if desired.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 focaccia square |
| Sodium | 238 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 26 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 15 % |
| Calories | 152 |
DIETARY EXCHANGE:
| Fat | 1 |
| Vegetable | 1/2 |
| Starch | 1-1/2 |
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