Name: Sun-Dried Tomato and Herb Focaccia
Ingredients: 1 Oatmeal Pizza Dough; 1/2 ts Dried Italian seasoning; 2 tb Sun-dried tomatoes, finely chopped; 3 tb Hot tap water; 2 ts Skim milk; 1 ts Fresh garlic, crushed; 2 tb Parmesan cheese; Olive oil spray

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Italian	Breads, Italian, Main dishes, Vegetarian	8	Servings

INGREDIENTS

1		Oatmeal Pizza Dough
1/2	ts	Dried Italian seasoning
2	tb	Sun-dried tomatoes, finely chopped
3	tb	Hot tap water
2	ts	Skim milk
1	ts	Fresh garlic, crushed
2	tb	Parmesan cheese
		Olive oil spray

INSTRUCTIONS

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 1/2 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@ix.netcom.com> on
Mar 20, 1997

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