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Roasted Vegetable Focaccia

Servings: 24


6 tablespoons olive oil, divided
1 loaf frozen white bread dough, thawed
2 cups baby eggplant cubes, cut 3/4 inch
2 cups zucchini cubes, cut 3/4 inch
1 large red bell pepper, cut into 1-inch chunks
2 garlic cloves, minced
1/4 teaspoon salt
2 balls (8 ounces each) Wisconsin fresh mozzarella cheese, thinly sliced
2 tablespoons minced fresh basil leaves

Cooking Directions:

Brush 13x9-inch pan with 1 tablespoon olive oil. Roll bread dough to 13x9-inch rectangle; place in prepared pan, pushing dough into corners. Allow to rise in warm place until doubled in size, about 1 hour.

Meanwhile, in shallow baking dish, toss vegetables, garlic and salt with 3 tablespoons olive oil. Bake at 450°F for 20 minutes or until just tender. Set aside. Reduce oven temperature to 400°F. When dough has risen, brush surface with remaining 2 tablespoons olive oil. Bake 15 minutes. Place half of cheese on dough; top with vegetable mixture and remaining cheese. Continue baking 20 minutes or until done. Sprinkle with basil.

For roasted vegetable hoagie: Prepare vegetable mixture as directed. Slice four individual French bread rolls almost in half (leave hinge); brush cut side of each with 1 teaspoon olive oil. Broil until toasted. Fill rolls with cheese and vegetable mixture; wrap each with aluminum foil. Bake at 400°F for 12 to 15 minutes or until cheese is melted.

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