Focaccia de pizza con verduras

Ingredientes

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 package
• 1 teaspoon salt
• 1 cup warm water (about 125 to 130°F)
• 1 tablespoon non-GMO canola oil or olive oil
• 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 tablespoons olive oil
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 2 teaspoons cornmeal

Preparación

1. 1

   Preheat your oven to 475°F.

2. 2

   To make the dough, in a mixing bowl, whisk together the whole-wheat flour, 1/2 cup all-purpose flour, yeast, and salt. Add the water and oil. Beat with a mixer until smooth.

3. 3

   Stir in the remaining all-purpose flour to form soft dough.

4. 4

   Turn the dough out onto a floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand for 15 minutes.

5. 5

   To make the topping, in a large bowl, stir together the mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.

6. 6

   Grease a 15x10x1-inch jelly roll baking pan. Sprinkle the bottom with the cornmeal.

7. 7

   Gently press the dough evenly into the pan. Generously prick the dough with a fork.

8. 8

   Bake for 10 minutes, or until lightly browned.

9. 9

   Evenly spread the topping mixture over the dough.

10. 10

    Bake for 10 minutes, or until the edges are golden brown.