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Roasted-Pepper Foccacia*

1 cup water
1 Tbsp butter or margarine, softened
3 cups bread flour
1 Tbsp sugar
1 tsp garlic powder
3/4 tsp salt
1-1/2 tsp yeast
1/2 cup roasted red bell peppers, drained and chopped
1/3 cup quartered marinated artichoke hearts, drained
cornmeal
1 Tbsp olive oil
coarse salt (optional)

Measure carefully, placing all ingredients except bell peppers, artichokes, cornmeal, oil and coarse salt in bread machine pan in order specified by manufacturer.

Select Dough/Manual cycle. Do not use Delay cycle. Add bell peppers and artichokes at the beep.

Remove dough from pan, suing lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease large cookie sheet with shortening; sprinkle with cornmeal. Pat dough into 15x12-inch rectangle on cookie sheet. Cover and let rise in warm place 35-40 minutes or until almost double.

Heat oven to 400 degrees. Make deep depressions in dough at 1-inch intervals with fingertips. Drizzle or brush with oil. Sprinkle with coarse salt. Bake 18-20 minutes or until golden brown. Serve warm, or cool on wire rack.

Makes 1 Focaccia (12 servings). Per serving: 155 calories, 3 g fat

Gold Medal Bread Machine booklet