Focaccia With Vegetables And Parmigiano Reggiano Food

VEGETABLE FOCACCIA

Vegetable Focaccia image

"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

2 to 2-1/4 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon olive oil
TOPPING:
3 plum tomatoes, chopped
5 medium fresh mushrooms, sliced
1/2 cup chopped green pepper
1/2 cup sliced ripe olives
1/4 cup chopped onion
3 tablespoons olive oil
2 teaspoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 teaspoons cornmeal

Steps:

In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. , Bake at 475° for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden brown.

Nutrition Facts : Calories 121 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 3g protein.

FOCACCIA WITH VEGETABLES AND PARMIGIANO REGGIANO

Focaccia With Vegetables And Parmigiano Reggiano image

Provided by Marian Burros

Categories weekday, side dish

Time 25m

Yield 3 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 large clove garlic
1 pound eggplant
8 ounces whole red pepper
12 ounces zucchini
1 10-inch plain focaccia
1 small red onion to yield 1/3 cup finely chopped
Freshly ground black pepper to taste
2 ounces Parmigiano Reggiano to yield 1/2 cup plus 2 tablespoons coarsley grated
1/2 bunch arugula
1 ripe medium tomato

Steps:

Preheat broiler and cover broiler pan with aluminum foil.
Whisk oil and vinegar. Crush garlic and add.
Wash eggplant and cut into rounds 1/4 inch thick. Wash pepper, then trim, seed and cut into strips 1/2 inch wide. Wash and trim zucchini, and slice 1/4 inch thick. Mix ingredients in oil and vinegar mixture.
Arrange vegetables on broiler pan and broil close to the heat until browned. Turn and brown on other side.
Meanwhile, finely chop red onion, grate cheese, wash and dry arugula, and wash and cut tomato into small chunks. If focaccia is very thick, slice off some of the bread horizontally.
When vegetables are done, season with pepper and arrange on top of focaccia. Sprinkle with onion, then with cheese; put under the broiler for two minutes or so to melt cheese. Remove and tuck arugula into vegetables, and sprinkle with tomato.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 20 grams, Fiber 11 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 965 milligrams, Sugar 18 grams

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