Intro to Cooking: Veggie Focaccia

This is another recipe adapted from the I Love Trader Joe’s College Cookbook. I love focaccia bread… I mean, who doesn’t? If I have the opportunity to make focaccia a little healthier to snack on, I go for it.

The original recipe from the I Love Trader Joe’s College Cookbook¬†only had tomatoes and olive tapenade. it’s a delicious recipe, which I highly recommend, but after I made it, I wondered what other items I could add to make it healthier, but also more delicious. I settled on the idea that if you pile a salad on top of something, you are allowed to call it healthy. Even if that thing is a deep-fried hamburger or something.

Veggie Focaccia

You’ll need…

  • flour, as needed
  • 1 ball of Trader Joe’s pizza dough, or any pizza dough (you can actually buy dough from local pizza places for cheap!)
  • 1-2 tablespoons of olive oil
  • 1/2 yellow onion, diced
  • 2 tomatoes, sliced
  • 1 bunch of spinach, washed and allowed to dry
  • 1-2 tablespoons of crushed garlic
  • 1 bell pepper (green or red), diced
  • 1-2 tablespoons of Italian seasoning

How to make it…

Preheat oven to 400 degrees F. Sprinkle your work surface with flour and place pizza dough in the middle. Knead the dough and gently stretch it out. Grease a 8×12 baking dish, or on a cookie sheet (I prefer using cooking spray, rather than olive oil). Place the pizza dough in the disk or on the sheet and press down, using fingers to punch tiny indentations into the top of the dough.

Heat a burner on the stop to about medium heat. Add a tiny bit of olive oil. Add onions, garlic, and bell pepper. Allow to cook until slightly brown. In the meantime, sprinkle the pizza dough with a little bit of olive oil and Italian seasoning and add the sliced tomatoes evenly over the top. Add the spinach leaves under and around the slices of tomatoes. When the veggies are read, sprinkle them evenly over the tomatoes and spinach. You don’t want to overload the focaccia, so if you have extra, don’t panic. You can save them in the fridge or freezer in an airtight container till next time. (The same goes for the tomatoes and spinach.)

Bake the focaccia for about 25-30 minutes. Cut into pieces and serve warm.

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