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Festive Focaccia

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  0 reviews
  • 25 min prep time
  • 2 hr 30 min total time
  • 12 ingredients
  • 24 servings
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Add Italian flavors to your bread basket with this homemade focaccia that's topped with bell pepper and herbs.

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

Steps

  • 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.
  • 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.

Expert Tips

If you're in a pinch, why not use frozen bread dough for this recipe? Just thaw the dough and follow directions above.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 slice
Calories
80
Calories from Fat
25
% Daily Value
Total Fat
3g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
35mg
35%
Total Carbohydrate
12g
12%
Dietary Fiber
1g
1%
Protein
2g
2%
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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