This comforting pizza focaccia bread is a delicious alternative to unhealthy appetizers, and it makes a great light meal. It’s topped with mushrooms, tomatoes, peppers, olives and onion and spiked with herbs and seasonings for pizza-esque flavor without the need for cheese.
Special Diet Notes: Veggie Pizza Focaccia Bread
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 1 cup whole-wheat flour
- 1 cup all-purpose flour, divided
- 1 package (1/4 ounce) quick-rise yeast
- 1 teaspoon salt
- 1 cup warm water (about 125 to 130°F)
- 1 tablespoon non-GMO canola oil or olive oil
- 7 medium fresh mushrooms, sliced
- 3 plum tomatoes, chopped
- 1 small green bell pepper, slivered
- ½ cup sliced black olives
- ¼ cup chopped red onion
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon garlic powder
- 2 teaspoons cornmeal
- Preheat your oven to 475°F.
- To make the dough, in a mixing bowl, whisk together the whole-wheat flour, ½ cup all-purpose flour, yeast, and salt. Add the water and oil. Beat with a mixer until smooth.
- Stir in the remaining all-purpose flour to form soft dough.
- Turn the dough out onto a floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand for 15 minutes.
- To make the topping, in a large bowl, stir together the mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
- Grease a 15x10x1-inch jelly roll baking pan. Sprinkle the bottom with the cornmeal.
- Gently press the dough evenly into the pan. Generously prick the dough with a fork.
- Bake for 10 minutes, or until lightly browned.
- Evenly spread the topping mixture over the dough.
- Bake for 10 minutes, or until the edges are golden brown.
Key Pantry Supplies: Veggie Pizza Focaccia Bread