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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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A busy college student, Sarah McClanahan of Raleigh, North Carolina makes this lightened-up version of flat Italian bread often because it's so easy to prepare. Focaccia goes great with soup or pasta, she says. And by adding tomatoes and onions, I can turn it into a light supper. Ingredients:
2-3/4 to 3 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 package (1/4 ounce) quick-rise yeast |
1-1/2 teaspoons salt, divided |
1 cup water |
4 tablespoons olive oil, divided |
1/2 medium green pepper, thinly sliced |
1/2 cup shredded part-skim mozzarella cheese |
1 teaspoon crushed red pepper flakes, optional |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
Directions:
1. In a bowl, combine 1-1/2 cups flour, sugar, yeast and 1/2 teaspoon salt. In a saucepan, heat water and 2 tablespoons oil to 120°-130°. Add to dry ingredients; beat on low speed just until moistened. Beat on medium until batter is elastic and pulls away from sides of bowl. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rest for 10 minutes.
2. Divide dough in half. Press each portion into a 12-in. pizza pan coated with cooking spray. Brush with remaining oil; top with peppers and cheese. Sprinkle with pepper flakes if desired, basil, oregano, garlic powder, pepper and remaining salt. Let rest for 10 minutes. Bake at 425° for 12-15 minutes or until golden brown. Yield: 2 focaccias (8 slices each).
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