Festive Focaccia

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  • 25 min prep time
  • 2 hr 30 min total time
  • 12 ingredients
  • 24 servings


2 1/2
to 3 cups bread flour or all-purpose flour
teaspoons sugar
teaspoon salt
package regular or quick active dry yeast
cup olive or vegetable oil
cup very warm water (120º to 130º)
tablespoons olive or vegetable oil
medium red bell peppers, cut into 1/4-inch strips
small onions, sliced
to 2 tablespoons olive or vegetable oil
tablespoons chopped fresh herb leaves (such as basil, oregano or rosemary)
tablespoons shredded Parmesan cheese


  1. 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. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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