Antipasto-stuffed focaccia
4
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
12
Difficulty
Moderate
Warm, fresh focaccia squares make perfect pockets for a flavorful and crunchy antipasto salad in this substantial appetizer. It features roasted red peppers, olives, grape tomatoes, celery, red onion, beef salami, and two kinds of cheese. Serving fewer than 12 people and you have some leftover focaccia? Store it in the freezer, ready to thaw when you need a great sandwich bread. If time is short, you can substitute an 11-ounce store-bought focaccia for the homemade and freshen it in a warm oven for 5 minutes. And if you like, you can substitute fresh mozzarella for the provolone cheese, and prosciutto for the salami.
Ingredients
All-purpose flour
2¼ cup(s)
Yeast
¼ oz, 1 package quick-rise variety
Table salt
¾ tsp
Water
¾ cup(s), very warm (120–130°F)
Water
2 Tbsp, very warm (120–130°F)
Roasted red peppers (packed in water)
7 oz, rinsed, drained, and cut into strips
Olives
24 olive(s), medium, pitted black and green variety, coarsely chopped
Diet Italian salad dressing (2 calories per tbs)
3 Tbsp, fat-free variety
Garlic
1 clove(s), minced
Grated Parmesan cheese
1 Tbsp
Grape tomatoes
1 cup(s), halved
Celery
1 rib(s), large, sliced
Red onion
¼ small, thinly sliced
Provolone cheese
3 oz, diced
Beef salami
1 oz, diced