Introduction: Vegetable Focaccia
Focaccia with vegetable toppings makes a wonderful and impressive looking recipe.
6 Rhodes™ White Rolls, thawed and risen
1 medium onion, diced
1/2 cup zucchini, thinly sliced
1 green pepper, diced
1 cup broccoli flowerets
1 sweet red pepper, diced
1 cup sliced mushrooms
Thaw rolls until soft and risen (about 3 hours at room temperature).
Combine rolls into a ball.
Roll dough into a 12-inch circle or a 9x13-inch rectangle.
Place in pizza pan or a 9x13-inch sprayed baking pan and cover with sprayed plastic wrap.
Let rise for 30 minutes. Remove wrap.
Sprinkle Italian herbs and garlic powder over dough.
Press dough down with fingers to form a dimpled surface.
Arrange vegetables on top.
Bake at 350°F for 20-25 minutes or until lightly browned.
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