SunDried Tomato Vegetable Focaccia
Serves 4-6.



1 bag LollipopTree® SunDried Tomato Herb Bread Mix with Kosher Salt Topping
3 tablespoons olive oil
1 large sweet onion, peeled and thinly sliced
1 bulb fennel, thinly sliced
1 large red pepper, thinly sliced
1 large green pepper, thinly sliced
1 pound zucchini, thinly sliced
1 pound summer squash, thinly sliced
Freshly ground pepper
8 ounces mozzarella, grated


Prepare the SunDried Tomato Bread Mix as directed on package for Artisan Bread. Set aside the salt packet. Knead prepared dough for 5 minutes on a lightly floured surface. With a rolling pin on floured surface, roll dough into a 12” circle or a 10” x 15” rectangle. Place dough on a large greased baking sheet or pizza pan. Brush dough with 1 tablespoon olive oil and let rise for 45 minutes at room temperature. Preheat oven to 425ºF. In large skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté vegetables until just tender but still crisp, about 3 minutes. Arrange vegetables over the dough. Season vegetables with ground pepper and kosher salt from the salt packet. Top the focaccia with mozzarella cheese. Bake for 20-25 minutes or until crust is golden brown.