Festive Focaccia

Add Italian flavors to your bread basket with this homemade focaccia that's topped with bell pepper and herbs.

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Servings 24

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ingredients 12
Prep Time 25 min
Total Time 2 hr 30 min

Ingredients

2 1/2: to 3 cups bread flour or all-purpose flour

2: teaspoons sugar

1/4: teaspoon salt

1: package regular or quick active dry yeast

1/4: cup olive or vegetable oil

1: cup very warm water (120º to 130º)

2: tablespoons olive or vegetable oil

2: medium red bell peppers, cut into 1/4-inch strips

2: small onions, sliced

1: to 2 tablespoons olive or vegetable oil

2: tablespoons chopped fresh herb leaves (such as basil, oregano or rosemary)

2: tablespoons shredded Parmesan cheese

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Directions

1 Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4 cup oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. Stir in enough remaining flour until dough is soft and leaves side of bowl.
2 Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
3 Heat oven to 425º. Grease 2 cookie sheets. Punch down dough. Divide in half. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in warm place 20 minutes.
4 Meanwhile, heat 2 tablespoons oil in 10-inch skillet over medium heat. Cook bell peppers and onions in oil, stirring occasionally, until tender.
5 Prick centers of focaccias and 1 inch in from edges thoroughly with fork. Brush with 1 to 2 tablespoons oil. Spread bell pepper mixture over focaccias. Sprinkle each with 1 tablespoon herb leaves and cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.