Tomato-Herb Focaccia
Nutrition
Calories: 220 kcalCarbohydrates: 37 gProtein: 7 gFat: 2.5 gSodium: 420 mgFiber: 2 g
Ingredients
- vegetable cooking spray
- all-purpose flour for rolling
- 1 18 to 20 oz. ball whole wheat pizza dough, thawed
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 14.5 oz. can diced tomatoes, drained
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
Instructions
- 1. Preheat oven to 425 degrees F. Spray a 9-by-13-inch pan with vegetable cooking spray.
- 2. Dust both sides of pizza dough with flour. Slowly, stretch the dough on the back of your knuckles, rotating dough and stretching it into a rectangle to fit pan; place in pan. (If holes appear in the dough because it’s not fully thawed, place dough in pan and let it warm for 10 minutes, then press and stretch dough to fit baking pan.)
- 3. Brush surface of the dough with the oil. Sprinkle with salt and pepper. Top with drained diced tomatoes, spreading evenly over the surface, then sprinkle with oregano and basil. Bake until golden brown on the top, about 25 minutes.
- 4. When the focaccia is ready, cut into 6 pieces and serve.
- Source: Hannaford fresh Magazine, September - October 2014