1 package dry yeast (about 2 1/4 tsp.)
1 C. warm water (100� to 110�)
3 1/4 C. bread flour, divided
1 whole garlic head
1 1/2 T. extra-virgin olive oil, divided
1 1/4 tsp. salt, divided
Cooking spray
1 tsp. cornmeal
1/4 C. chopped fresh basil
3/4 C. chopped bottled roasted red bell peppers
1/2 C. (2 oz.) shredded fontina cheese

Dissolve yeast in water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring C.; level with a knife. Add 1 C. flour to yeast mixture, stirring well to combine. Cover and let stand at room temperature 8 hours or overnight to create a sponge (mixture will become very bubbly). Preheat oven to 350�. Remove papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Bake at 350� for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, 1 T. oil, and 1 tsp. salt in a small bowl, and mash with a fork until smooth. Stir into sponge. Add 2 C. flour to the sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85�), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes. Divide dough in half; roll each half into a 10-inch round. Place 1 dough round on a baking sheet sprinkled with cornmeal. Arrange basil over dough, leaving a 1/4-inch border; top with bell peppers. Sprinkle evenly with cheese. Top with other dough round; pinch edges to seal. Lightly coat with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size. Preheat oven to 400�. Uncover dough. Make indentations in top of dough with a knife. Gently brush dough with 1 1/2 tsp. oil, and sprinkle with 1/4 tsp. salt. Bake at 400� for 30 minutes or until the focaccia is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Yield: 14 servings
Calories: 150
Fat: 3.3g
Fiber: 1g