Deep-Dish Artichoke Focaccia
Preparing this aromatic, savory bread is quick and easy with the help of our Pizza Crust & Roll Mix.
- 1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
- 1 tablespoon Italian or Lemon Rosemary Rub, divided
- 1/2 cup diced red bell pepper
- 1 can (14 ounces) artichoke hearts in water, drained and chopped, divided
- 1 1/4 cups very warm water (120°F-130°F)
- 1 tablespoon olive or vegetable oil
- 2 garlic cloves, pressed
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 425°F. Lightly spray Deep Dish Baker with canola oil using Kitchen Spritzer. In Classic Batter Bowl, combine pizza crust mix, yeast packet and 2 teaspoons of the seasoning mix. Dice bell pepper using Chef's Knife; set aside. Chop artichokes using Food Chopper. Add water and half of the artichokes to pizza crust mix; stir until mixture forms into a ball. Turn dough out onto well-floured surface. With floured hands, gently knead dough 5 minutes. Place dough into baker. Roll dough to edge of baker using lightly floured Baker's Roller®.
In Small Batter Bowl, combine oil, garlic pressed with Garlic Press and remaining 1 teaspoon seasoning mix. Brush oil mixture over dough using Chef's Silicone Basting Brush; top with bell pepper and remaining artichokes, gently pressing vegetables into dough. Grate Parmesan cheese over top using Rotary Grater.
Bake 25-30 minutes or until crust is golden brown. Remove from oven; cool 10 minutes. Remove bread from baker; slice into wedges.
- 16 servings
Nutrients per serving:
Calories 120 (15% from fat), Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 23 g, Protein 4 g, Sodium 105 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 1/2 starch (1 1/2 carb)
One 16-ounce package hot roll mix can be substituted for the Pizza Crust & Roll Mix, if desired. You'll find hot roll mix in the baking section of most grocery stores.
Italian seasoning or crushed dried rosemary can be substituted for the Italian or Lemon Rosemary Rub, if desired.