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Basil Focaccia Wedges

Basil Focaccia Wedges recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Preheat oven to 400F (200C). Heat 1 Tbsp (15 mL) canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
  2. On baking sheet, drizzle remaining 1/2 Tbsp (7 mL) canola oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into an 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
  3. Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
  4. When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.


Nutritional Information Per Serving:

Calories: 125
Fat: 4.5 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 320 miligrams
Cholesterol: 5 miligrams
Protein: 5 grams
Carbohydrates: 18 grams

Source: CanolaInfo