Sun-dried Tomato And Herb Focaccia
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Breads, Italian, Main dishes, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | Oatmeal Pizza Dough | |
| 1/2 | t | Dried Italian seasoning |
| 2 | T | Sun-dried tomatoes, finely |
| chopped | ||
| 3 | T | Hot tap water |
| 2 | t | Skim milk |
| 1 | t | Fresh garlic, crushed |
| 2 | T | Parmesan cheese |
| Olive oil spray |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 1.1mg
Sodium: 126.1mg
Potassium: 119.6mg
Carbohydrates: 2.1g
Fiber: 1.1g
Sugar: <1g
Protein: 1.8g