Herbed Veggie Focaccia Bread

From the American Institute for Cancer Research

A quick and easy recipe with an amazing aroma and topped with healthy vegetables, it’s little wonder that focaccia is such a popular bread. Sometimes considered the predecessor of the modern pizza, the name is derived from the Roman phrase panis focacius, meaning “flat bread cooked on a hearth.”

The vegetable topping enhances both the taste and appearance of the dish. The mushrooms, tomatoes, peppers, olives, and onion provide excellent nutritional value. The tomatoes, for example, contain vitamin C and the antioxidant lycopene, which probably protects against prostate cancer, according to the American Institute for Cancer Research.
Olives, prized for over 3 millennia, impart a strong and smooth salty and meaty taste and texture. Olive trees are among the oldest fruit trees. In Greek mythology, Athena, the goddess of wisdom and peace, is said to have stuck her magic spear into the earth and turned it into an olive tree. Olives are a classic Mediterranean ingredient of many dishes we enjoy today.

This recipe is a great way to bring the scent of the corner bakery home and to enjoy the bounty of the season. Once you have the satisfaction of creating and tasting focaccia, it’s sure to become a seasonal favorite. Pair it with a fresh tossed garden salad and enjoy something a little different.

Dough
1 cup whole-wheat flour
1 cup all-purpose flour
1 (1/4 ounce) package quick-rise yeast
1 cup warm water, 125 to 130 degrees
1 tsp salt
1 Tbsp canola oil

Topping
7 medium fresh mushrooms, sliced
3 plum tomatoes, chopped
1 small green bell pepper, slivered
1/2 cup sliced black olives
1/4 cup red onion, chopped
2 Tbsp olive oil
2 tsp apple cider vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp each dried oregano, thyme, and basil
1/4 tsp garlic powder
Nonstick cooking spray
2 tsp cornmeal

Preheat oven to 475.

Combine 1 cup whole-wheat flour and 1/2 cup all-purpose flour, yeast, and salt in mixing bowl. Add water and oil. Beat until smooth. Stir in remaining flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Do not over knead. Cover and let stand for 15 minutes.

Combine mushrooms, tomatoes, pepper, olives, onion, oil, vinegar, salt, pepper, herbs, and garlic powder in a bowl.

Coat 15 x 10 x 1 baking pan with cooking spray. Sprinkle with cornmeal. Gently press dough into pan. Generously prick dough with a fork.

Bake for 10 minutes or until lightly browned. Cover with topping mixture. Bake 10 minutes longer or until edges are golden brown.

Makes 12 servings

Per serving: 110 calories, 4.5 g total fat (0.5 g saturated fat), 17 g carbohydrate, 3 g protein, 2 g dietary fiber, 340 mg sodium

Recipe and photo used with permission from The American Institute for Cancer Research (AICR), the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. www.aicr.org