¼ oz, 1 package quick-rise variety
¾ cup(s), very warm (120–130°F)
2 Tbsp, very warm (120–130°F)
Roasted red peppers (packed in water)
7 oz, rinsed, drained, and cut into strips
24 medium, pitted black and green variety, coarsely chopped
Diet Italian salad dressing (2 calories per tbs)
3 Tbsp, fat-free variety
1 medium clove(s), minced
Grated Parmesan cheese
1 cup(s), halved
1 rib(s), large, sliced
Uncooked red onion(s)
¼ small, thinly sliced
3 oz, diced
1 oz, diced
- Combine the flour, yeast, and salt in a food processor. With the machine running, pour the warm water through the feed tube. Pulse until the dough forms a ball, about 1 minute. Turn the dough onto a lightly floured surface and knead briefly until smooth and elastic. Cover lightly with plastic wrap and let rest 10 minutes.
- Spray a 9 x 13-inch baking pan with olive-oil nonstick spray. Place the dough in the pan and press with fingertips to cover the bottom of the pan. Cover the pan with plastic wrap and let the dough rise in a warm spot until it almost doubles in size, about 45 minutes.
- Meanwhile, combine the roasted peppers, olives, dressing, and garlic in a large bowl; set aside to marinate.
- Preheat the oven to 425°F. Spray the dough with nonstick spray. Sprinkle with the Parmesan cheese. Bake until browned, 20–25 minutes. Remove the focaccia from the pan and let cool on a rack.
- Add the tomatoes, celery, onion, provolone cheese, and salami to the roasted pepper mixture. Cut the focaccia into 12 squares, then split each square in half horizontally. Fill each square with about 1⁄3 cup of the antipasto mixture. Yields 1 square per serving.