- 10
Ingredients
- TOPPING version 1:
- 2-1/2 to 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 teaspoons active dry yeast
- 1 cup warm water (110° to 115°)
- 1 tablespoon olive oil
- *
- 1/4 cup Italian salad dressing
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- dash pepper
- 1 T grated Parmesan cheese
- 1/2 cup shredded mozzarella
- *
- TOPPING version 2:
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced fresh rosemary
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 3 to 4 medium plum tomatoes, thinly sliced
Preparation
Step 1
Prep: 30 min. + rising Bake: 15 min.
In a large bowl, combine 2-1/2 cups flour, salt and sugar. Dissolve yeast in water; stir in oil. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes.
Punch the dough down. On a lightly floured surface, roll dough into a 12-in. circle. Place on a greased 12-in. pizza pan. Brush with oil. Combine the Parmesan cheese, rosemary, garlic and salt; sprinkle over dough. Arrange onion rings and tomatoes over top, pressing down lightly.
Bake at 400° for 15-20 minutes or until crust is golden brown. Cut into wedges. Yield: 10 servings.
Nutrition Facts: 1 serving (1 slice) equals 155 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 317 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.
Tomato Focaccia published in Taste of Home October/November 2004, p45