Summer Focaccia by Dagmar Voracek

Ingredients:

¾ Cup Warm Water

2 ½ Teaspoons Dry Fast Active Yeast

½ Teaspoon Sugar

2 Cups Flour

1 Teaspoon Salt

1 Clove of Garlic – Pressed

Spices: Pinch of Oregano, Thyme, and Basil

2 Packages of Cream Cheese

½ Red Onion – Thinly Sliced

½ Yellow Bell Pepper

½ Red Bell Pepper

3-5 Small to Medium Tomatoes (Medley with Different Colors Works Best!)

1 Cup of Fresh Arugula Leaves

Salt & Pepper

*Feeds 4

Preparation:

In a bowl combine warm water, yeast and sugar. Let stand for about 5 minutes. Stir together flour, salt, spices and garlic and add to the bowl. Knead the dough until smooth and let rise in a warm place for about 30 minutes. Prep the veggies by cutting into thin slices. Mix the cream cheese with a hand held mixer or with a spoon until smooth. Add salt & pepper to taste. Preheat the oven to 400°F and lightly grease the baking sheet or use silicon sheets to prevent sticking to the surface. Roll out the dough into an oval shape, about 1 inch thick and place on the baking sheet. Spread the cream cheese across the top of the focaccia.

Now the creative part begins and you can ask your little ones to help you arrange the veggies on top. Bake for about 20 minutes or until the edges are golden brown. Season with freshly ground pepper and sea salt.

The more colors you can use, the better. If you grow a garden, don’t be afraid to use various veggies. We decided to use peppers and tomatoes but it needed something green for the colors to pop! So we picked fresh arugula, which we added at the end.

This makes for a great alternative to pizza. It is quick and perhaps, thanks to the spices, little more sophisticated, so your children and/or adult guests may try something new, inspired by the Italian countryside.