Sun-dried tomato and herb focaccia
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Oatmeal Pizza Dough | |
| ½ | teaspoon | Dried Italian seasoning |
| 2 | tablespoons | Sun-dried tomatoes, finely chopped |
| 3 | tablespoons | Hot tap water |
| 2 | teaspoons | Skim milk |
| 1 | teaspoon | Fresh garlic, crushed |
| 2 | tablespoons | Parmesan cheese |
| Olive oil spray | ||
Directions
1. Prepare the dough as directed, but combine the Italian seasoning with the flour when mixing up the dough. 2. While the dough is rising, place the sun-dried tomatoes in a small bowl, and pour the hot tap water over the tomatoes. Set aside. 3. Turn the dough onto a lightly floured surface.
Drain the tomatoes and knead them into the dough. Using a rolling pin, roll the dough into a 12-inch circle. Coat a 12-inch pizza pan with nonstick cooking spray, and place the dough on the pan. Cover with clean kitchen towel, and let rise in a warm place for about 25 minutes, or until doubled in size. 4. Place the milk and garlic in a small bowl, and stir to mix well. Spread the mixture over the crust, extending it to within ½ inch of the edges. Sprinkle with Parmesan over the garlic, and spray the top lightly with the cooking spray. 5. Bake at 450 degrees F for 9 minutes, or until lightly browned. Slice and serve immediately.
Recipe by: Secrets of Fat-Free Italian Cooking, Woodruff Posted to Digest eat-lf.v097.n075 by Terry and Kathleen Schuller <schuller@...> on Mar 20, 1997