PEPPERED FOCACCIA

Peppered Focaccia image

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."

Provided by Taste of Home

Time 30m

Yield 2 focaccias (8 slices each).

Number Of Ingredients 13

Ingredients

2-3/4 to 3 cups 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

Steps:

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., 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.

Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges