– 2 cups whole wheat flour
– 1 tsp active dry yeast
– 1 tsp salt
– 1 tsp sugar
– 3/4 cup warm water
– 1/4 cup olive oil
– 1 cup reduced-fat shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh basil
– Salt and pepper, to taste
– Olive oil, for drizzling


1. In a large mixing bowl, whisk together the whole wheat flour, yeast, salt, and sugar.

2. Add the warm water and 1/4 cup of olive oil to the flour mixture and stir until a sticky dough forms.

3. Turn the dough out onto a floured surface and knead for 5-6 minutes until smooth and elastic.

4. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.

5. Preheat a large skillet over medium heat.

6. Roll out the dough to fit the size of the skillet and carefully transfer it to the skillet.

7. Cook the dough for 2-3 minutes on each side until lightly browned and cooked through.

8. Remove the skillet from the heat and sprinkle the reduced-fat shredded mozzarella cheese and grated Parmesan cheese over the top of the focaccia.

9. Sprinkle the chopped fresh basil over the cheese and season with salt and pepper, to taste.

10. Drizzle a little olive oil over the top of the focaccia and return it to the heat.

11. Cover the skillet and cook for an additional 2-3 minutes until the cheese is melted and bubbly.

12. Remove the focaccia from the skillet and serve immediately.

Points and Nutrition Information:

– Serving Size: 1/8 of recipe
– Points: 4 points per serving
– Calories: 190 calories
– Fat: 8g
– Carbohydrates: 22g
– Fiber: 4g
– Protein: 9g