Focaccia with Tomatoes, Peppers and Parsley

Focaccia with Tomatoes, Peppers and ParsleyFrom Vegetables for Vitality

Fresh parsley adds even more antioxidant power to the vitamin-rich veggie mix that tops this classic Italian yeast bread. Focaccia is flat like pizza, but more moist and thicker.

Quick look

  • prep 25 min    cook 40 min
  • serves 8


  • 2 teaspoons sugar
  • 2 cups warm water (105°F to 115°F)
  • 1 envelope active dry yeast
  • 1/3 cup chopped parsley
  • 3 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried sage, crumbled
  • 2 cloves garlic, minced
  • 3 medium tomatoes, thinly sliced
  • 1 large yellow bell pepper, seeded and cut in thin strips
  • 2 tablespoons grated Parmesan cheese

    How to make it   65 minutes

  • 1

    In large bowl, stir sugar into warm water. Sprinkle yeast over top. Let stand until foamy, about 5 minutes. Stir to dissolve yeast.

  • 2

    Reserve 2 tablespoons parsley for top of bread. Stir remaining parsley, 3 tablespoons of the oil, salt, and sage into yeast mixture. Add 2 cups of the flour, mixing vigorously. Stir in 3 more cups of the flour to make stiff dough.

  • 3

    Sprinkle 1/2 cup flour on work surface. Turn dough out onto surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking. Place dough in lightly oiled bowl. Turn to coat. Cover loosely with plastic wrap. Let rise in warm place until doubled in volume, about 1 1/4 hours.

  • 4

    Lightly oil 15 × 11-inch jelly-roll pan. Punch dough down. Knead briefly. Roll or pat out into rectangle to fit into pan. Place in pan. Cover dough loosely with plastic wrap. Let rise in warm place until doubled in volume, about 40 minutes.

  • 5

    Preheat oven to 400°F. Place oven rack in lowest position. Make small dimples in dough with fingertips. Brush top with remaining 1/2 tablespoon oil. Sprinkle top with garlic. Arrange tomato slices over top, slightly overlapping. Top with yellow pepper. Sprinkle with cheese.

  • 6

    Bake on bottom rack until browned around edges, 35 to 40 minutes. Transfer to wire rack. Sprinkle with reserved parsley. Let cool at least 20 minutes before serving.

  • Nutritional Information(per serving)

    • Calories: 395
    • Fat: 7 g
    • Saturated Fat: 1 g
    • Cholesterol: 1 mg
    • Sodium: 468 m
    • Carbs: 71 g
    • Protein: 11 g
    • Fiber: 3 g

  • Republished from:

    Vegetables for Vitality

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