Herbed Veggie Foccacia Bread

Put down the potato chips and hold the microwave – this pizza-esque flat bread is a delicious alternative to all too common unhealthy after-school snacks. Top with mushrooms, tomatoes, peppers, olives and onion or choose veggies your child likes. Placed atop flavorful herb-baked bread, this hearty snack is accessible for picky eaters. Make a batch on the weekend and have it ready to warm up.

Dough

1 cup whole-wheat flour
1 cup all-purpose flour
1 (1/4 ounce) package quick-rise yeast
1 cup warm water, 125 to 130 degrees
1 tsp. sea salt
1 Tbsp. olive oil

Topping

7 medium fresh mushrooms, sliced
3 plum tomatoes, chopped
1 small green bell pepper, slivered,
1/2 cup sliced black olives
1/4 cup chopped red onion
2 Tbsp. olive oil
2 tsp. apple cider vinegar
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 tsp. each dried oregano, thyme, and basil
1/4 tsp. garlic powder
Nonstick cooking spray
2 tsp. cornmeal

(For the healthiest recipe, use fresh organic content whenever possible)

Directions

1. Preheat oven to 475 degrees.

2. Combine 1 cup whole-wheat flour and 1/2 cup all-purpose flour, yeast and salt in mixing bowl. Add water and oil. Beat until smooth. Stir in remaining flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Do not over knead. Cover and let stand for 15 minutes.

3. Combine mushrooms, tomatoes, pepper, olives, onion, oil, vinegar, salt, pepper, herbs and garlic powder in a bowl.
Coat 15 x 10 x 1 baking pan with cooking spray. Sprinkle with cornmeal. Gently press dough into pan. Generously prick dough with a fork.

4. Bake for 10 minutes or until lightly browned. Cover with topping mixture. Bake 10 minutes longer or until edges are golden brown.

Makes 12 servings.
Per serving: 110 calories, 4.5 g total fat (0.5 g saturated fat), 17 g carbohydrate, 
3 g protein, 2 g dietary fiber, 340 mg sodium