VEGETABLE & CHEESE FOCACCIA
My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! -Mary Cass, Baltimore, Maryland
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray. , For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 315mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
VEGETABLE FOCACCIA
"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. , Bake at 475° for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden brown.
Nutrition Facts : Calories 121 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 3g protein.
EASY ITALIAN VEGETABLE FOCACCIA SANDWICH
The little time needed to make this sandwich, you'll spend shopping! Just three ingredients from the deli and bakery provide the fixings you'll need for this intriguing veggie favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Sprinkle bottom half of focaccia with 1 cup of the cheese. Spread vegetables over cheese. Sprinkle with remaining cheese.
- Top with top of bread. Cut into wedges.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 55 mg, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg
GRILLED VEGETABLE FOCACCIA
Slow-cooking irresistibly caramelizes peppers, onions, and more in this sandwich, dressed with herb-infused mayonnaise.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In small bowl, mix mayonnaise spread ingredients. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
- Spray mushrooms, bell peppers and onion slices with cooking spray. Place on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning occasionally, until bell peppers and onion are crisp-tender. Remove vegetables from grill; let stand until cool enough to handle.
- Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
- Slice mushrooms; arrange over mayonnaise spread. Cut bell peppers into thin strips; layer over mushrooms. Separate onion slices into rings; place over peppers. Top with tomato and cheese slices. Cover with top half of focaccia.
- If desired, wrap sandwich in foil; place on grill. Cook 1 to 2 minutes or until cheese is melted. To serve, cut into 6 wedges.
Nutrition Facts : Calories 360, Carbohydrate 38 g, Cholesterol 25 mg, Fat 3, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g
ITALIAN VEGETABLE FOCACCIA SANDWICH
Four ingredients and 20 minutes are all you need to make this cheesy vegetable focaccia sandwich - perfect if you love Italian-style dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Place bottom half of focaccia on ungreased cookie sheet.
- Sprinkle with 3/4 cup of the cheese. Spread vegetables over cheese; drizzle with dressing. Sprinkle with remaining 3/4 cup cheese. Cover with top half of focaccia.
- Bake 12 to 15 minutes or until golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 390, Carbohydrate 53 g, Cholesterol 10 mg, Fat 1, Fiber 17 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g, TransFat 0 g
GRILLED-VEGETABLE FOCACCIA WEDGES
Serve up Grilled-Vegetable Focaccia Wedges for a scrumptious lunchtime bite. This flavorful sandwich is great when served warm with a chilled side salad.
Provided by My Food and Family
Categories Bread
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to medium-high heat.
- Grill vegetables 8 to 10 min. or until tender, turning occasionally. Remove from grill. Cut pepper into strips; place in medium bowl. Add zucchini, squash and dressing; mix lightly.
- Place bread, cut sides down, on grill grate; grill 1 min. or until lightly toasted. Spread cut sides of bread with cream cheese spread; fill with vegetable mixture.
- Cut into wedges.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 580 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 5 g, Protein 8 g
TURKEY AND VEGETABLE FOCACCIA SANDWICH
This might just be the best-dressed turkey sandwich you ever make-served on focaccia bread with an extravaganza of Italian-style vegetables.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients.
- Fill bread halves with layers of half the turkey, vegetable mixture, remaining turkey and cheese.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
MEDITERRANEAN ROASTED VEGETABLE FOCACCIA
This goes with the separately posted "Focaccia for the Bread Machine". The bread by itself is really good. This topping puts it into another league, but the amount of work involved puts it into the "special occasion" recipe. It is from Pizza, Focaccia, Flat, and Filled Breads From your Bread Machine. (Cooking time includes rising time.)
Provided by Judy from Hawaii
Categories Breads
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Divide the olive oil between 2 large flat baking pans.
- Place the vegetables in a single layer into the 2 pans.
- Put the pans into a preheated 300 degree oven and bake the vegetables for 1 1/2 to 2 hours, or until they are golden brown, but not black at the edges.
- You will need to watch the onions most carefully.
- Remove the pans from the oven and cool to lukewarm.
- After the dough has rested, layer the roasted vegetables over the dough.
- Sprinkle with the salt, spices, and olive oil.
- Cover with lightly greased plastic wrap and allow the dough to rise for forty minutes or till puffy.
- Bake the focaccia in a preheated 425 degree oven for 15 minutes or till the crust is golden brown.
- Remove from the oven& cool on a wire rack for 10 minutes or till cool enough to handle.
Nutrition Facts : Calories 131.8, Fat 9.3, SaturatedFat 1.3, Sodium 8.3, Carbohydrate 12.1, Fiber 2.9, Sugar 6.3, Protein 1.8
VEGETABLE FOCACCIA
Steps:
- Thaw rolls until soft and risen (about 3 hours at room temperature). Combine rolls into a ball. Roll dough into a 12-inch circle or a 9x13-inch rectangle. Place in pizza pan or a 9x13-inch sprayed baking pan and cover with sprayed plastic wrap. Let rise for 30 minutes. Remove wrap. Sprinkle Italian herbs and garlic powder over dough. Press dough down with fingers to form a dimpled surface. Arrange vegetables on top. Bake at 350°F for 20-25 minutes or until lightly browned.
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