Tomato-Artichoke Focaccia

Tomato-Artichoke Focaccia

Tomato-Artichoke Focaccia


Makes 16 servings


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.


  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.

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