The Raw Truth

Focaccia

This vegetable-topped bread is a classic Italian meal. It’s like pizza without the sauces (Pictured here).

SERVES 4

GARLIC-HERB OIL

½ cup olive or flax oil

1 or 2 cloves garlic, pressed

4 leaves fresh basil

1 teaspoon minced fresh rosemary

2 cups dry-packed sun-dried tomatoes, soaked in water until soft, drained, and finely chopped

2 red bell peppers, seeded and diced

10 pitted olives, sliced crosswise

1 small sweet onion, minced

1 cup pine nuts, finely ground

½ cup chopped fresh basil

4 (8-inch) Pizza Crusts or Herbed Essence Breads

To prepare the Garlic-Herb Oil, in a bowl, combine all of the ingredients. Cover and allow to sit overnight.
In a bowl, combine the sun-dried tomatoes, bell peppers, olives, onion, pine nuts, and basil. Place each of the crusts on an individual serving
plate. Spread ¼ cup to ½ cup of the sun-dried tomato mixture over each crust. Drizzle each focaccia with the Garlic-Herb Oil and serve.

Clockwise, from top left: Tom Yum, Mellow Melon, Thai Curry