Antipasto-stuffed focaccia | Recipes | WW USA

Name: Antipasto-stuffed focaccia | Recipes | WW USA
Ingredients: All-purpose flour 2¼ cup(s); Yeast ¼ oz, 1 package quick-rise variety; Table salt ¾ tsp; Water ¾ cup(s), very warm (120–130°F); Water 2 Tbsp, very warm (120–130°F); Roasted red peppers (packed in water) 7 oz, rinsed, drained, and cut into strips; Olives 24 olive(s), medium, pitted black and green variety, coarsely chopped; Diet Italian salad dressing (2 calories per tbs) 3 Tbsp, fat-free variety; Garlic 1 clove(s), minced; Grated Parmesan cheese 1 Tbsp; Grape tomatoes 1 cup(s), halved; Celery 1 rib(s), large, sliced; Red onion ¼ small, thinly sliced; Provolone cheese 3 oz, diced; Beef salami 1 oz, diced

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Antipasto-stuffed focaccia & see the Points value of this great recipe.

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Ingredients

All-purpose flour 2¼ cup(s)
Yeast ¼ oz, 1 package quick-rise variety
Table salt ¾ tsp
Water ¾ cup(s), very warm (120–130°F)
Water 2 Tbsp, very warm (120–130°F)
Roasted red peppers (packed in water) 7 oz, rinsed, drained, and cut into strips
Olives 24 olive(s), medium, pitted black and green variety, coarsely chopped
Diet Italian salad dressing (2 calories per tbs) 3 Tbsp, fat-free variety
Garlic 1 clove(s), minced
Grated Parmesan cheese 1 Tbsp
Grape tomatoes 1 cup(s), halved
Celery 1 rib(s), large, sliced
Red onion ¼ small, thinly sliced
Provolone cheese 3 oz, diced
Beef salami 1 oz, diced