Lunch: Vegetable Focaccia Recipe

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

Instructions

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 15-in. x 10-in. x 1-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.

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