I can only make 1/2 the recipe of Whole Wheat Olive Oil bread this time as I have limited time and mostly limited amount of calories I can consume. This dough has to be prepared into something within 7 days.
The first recipe of the braid sounded good to me.... Southwestern Foccacia w/Roasted Corn and Goat Cheese. Since I live in TX that seemed like a natural. Looked through the cabinets and found , first...no roasted corn or corn to roast so that was the first of my substitutions... I used drained 1/4 cup of Niblets. I, also, don't keep poblano peppers since my husband doesn't care for hot/spicy foods. However, I do, so I have diced jalepenos to substitute. I used diced, seeded plum tomatoes instead of canned ones, and yellow bell pepper. I used white whole wheat. Hum....looks like I made up my whole recipe from substitutions for one reason or another.
Some people in our group seemed to be having problems with this dough. Mine seems fine but I'm not making the plain loaf either so maybe that was their problem
I haven't received my digital scale in the mail yet so I estimated about a grapefruit sized piece of dough and started rolling it out (with fingers) on to a piece of parchment paper. It seems like it will be pretty thin like a pizza to me if I make something 10-12 inches. AND, does look like a pizza to me. (Other Foccacias I've made are much thicker and baked in jelly roll pan thickness.)
While the dough rested for about 20 minutes, I preheated the oven to 425. I didn't prick the crust as it didn't say to for this recipe like is usual for pizza.
I placed about a TBS of olive oil in a skillet, chopped one onion, a few tablespoons of yellow bell pepper, and diced up the tomatoes. I used diced, drained jalapenos..about 2 TBS. I cooked the onion until translucent, added the peppers, 1 1/2 tsp chili powder, 1 tsp cumin, and 1 TBS kosher salt when I added the tomatoes. I cooked for a few more minutes and removed from heat.
I sprayed a little oil on the crust to seal it and arranged the topping previously prepared on the dough. I used about two ounces of Goat Cheese dotted all over the top. I could have gotten away with less and saved a few calories I think.
I baked for about 25 minutes and sprayed the oven with a water mister instead of the broiler pan. I think I could have left it a tad longer but it turned out good........Tasted really good but I forgot to add the cilantro to the top with more salt. Good thing about the salt as it certainly did not need any more with this version. Maybe it could have if I'd used a can of tomatoes instead of the substitution. Oh yeah... I was supposed to scatter the corn on top but I didn't note that until too late since I added it to my saute.
Here's the finished foccacia/pizza.....YUM!