Italian Herbed Oatmeal Focaccia
Italian Herbed Oatmeal Focaccia
 
Recipe Yield: 12

What You'll Need

  • 2 tablespoons Aunt Jemima Corn Meal
  • 1-1/2 cups to 2-1/4 cups all-purpose flour
  • 1 cup Quaker® Oats (quick or old fashioned, uncooked)
  • 2 tablespoons Italian seasoning blend, divided
  • One 1/4-ounce package (about 2-1/4 teaspoons) quick-rising yeast
  • 2 teaspoons granulated sugar
  • 1-1/2 teaspoons garlic salt, divided
  • 1 cup water
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 4 to 6 sundried tomatoes packed in oil, drained and chopped
  • 1/4 cup cup shredded Parmesan cheese

Products in Recipe:

White Corn Meal Yellow Corn Meal

What You'll Do

1 Lightly spray 13 x 9-inch baking pan with cooking spray; dust with cornmeal.
2 In large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well. In small saucepan, heat water and 1/4 cup olive oil until very warm (120°F to 130°F). Add to flour mixture; mix well. Gradually stir in enough remaining flour to make a soft dough.
3 Turn dough out onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic. Cover; let rest 10 minutes.
4 In large bowl, combine oats, flour, brown sugar, coconut, baking soda and salt; mix well. (Dough will be stiff.) In small bowl, combine melted margarine, syrup, egg and vanilla; mix well. Add to oat mixture; mix well. Press dough evenly onto bottom of pan.
5 Heat oven to 400°F. Bake 25 to 30 minutes or until golden brown. Cut into strips or squares. Serve warm.

    Products in Recipe:

    White Corn Meal Yellow Corn Meal

    Nutrition Information

    Calories: 180, Calories from Fat: 70, Total Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 0mg, Sodium: 190mg, Dietary Fiber: 2g, Protein: 4g