“Deep Dish” Stuffed Focaccia
- 1 (16 oz/453 g) hot roll mix
- 1 tbsp (15 mL) herbes de Provence
- 1 cup (250 mL) hot water
- 1 egg
- 2 1/2 tbsp (37 mL) olive oil,
- 12 oz (350 g) cooked Italian chicken sausage links (4 links)
- 1 red bell pepper,
- 6 oz (175 g) mozzarella cheese, shredded
- 2 oz (60 g) fresh Parmesan cheese, grated
- 2.5 oz (71 g) sun-dried tomatoes in oil (about 14),
- 3/4 tsp (4 mL) red pepper flakes
Brush bottom and sides of Rockcrok™ (4-qt./3.8-L) Dutch Oven with olive oil. Combine hot roll mix, yeast and herbes de Provence in large bowl; mix well. Prepare dough according to package directions, substituting 2 tbsp (30 mL) of the olive oil for the butter.
After kneading and allowing dough to rest for the first 5 minutes, divide in half. Pat half of the dough into a 9-in. (23-cm) circle on Pastry Mat using fingertips. Place dough into Dutch Oven; cover with kitchen towel. Pat remaining dough into a 9-in. (23-cm) circle on Pastry Mat; cover with plastic wrap. Let rise 30 minutes.
Meanwhile, combine sausage, bell pepper, mozzarella, half of the Parmesan, half of the tomatoes and red pepper flakes in a large bowl; mix well.
Preheat oven to 350°F (180°C). Spoon sausage mixture evenly over dough in Dutch Oven, leaving a 1/2-in. (1-cm) border. Carefully transfer remaining dough over sausage mixture. Using fingertips, press down firmly around dough to seal edges. Press down over top of dough to create dimples and distribute filling evenly. Brush top with remaining oil; sprinkle with remaining Parmesan and tomatoes.
Bake, covered, 25 minutes. Uncover; bake an additional 23-26 minutes or until top is golden brown. Remove Dutch Oven and invert focaccia onto cooling rack. Let stand 10 minutes.
- 8 servings
Nutrients per serving:
Calories 440, Total Fat 19 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 920 mg, Carbohydrate 44 g, Fiber 1 g, Protein 25 g
U.S. Diabetic exchanges per serving:
per serving: 3 Starch, 2 Med-Fat Meat, 1 Fat (3 Carb)