Bell Pepper Focaccia

Name: Bell Pepper Focaccia
Prep time: 1 h 30 min
Cook time: 50 min
Total time: 2 h 20 min
Yield: 10 serving(s)
Ingredients: 2 1/4 teaspoons dry yeast (1 package); 1 cup warm water (100F to 110F); 1 1/2 tablespoons olive oil; 1 tablespoon honey; 1/2 teaspoon salt; 2 3/4 cups all-purpose flour, divided; cooking spray; 1 tablespoon olive oil, divided; 1 cup thinly sliced red onion; 2 teaspoons chopped fresh oregano; 1/2 teaspoon salt, divided; 1 red bell pepper, sliced into thin rings; 1 yellow bell pepper, sliced into thin rings

Submitted by Vino Girl

"From Cooking Light, August 2006."

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Ready In:: 2hrs 20mins
Ingredients:: 13
Serves:: 10

ingredients

Dough
2 ¹⁄₄ teaspoons dry yeast (1 package)
1 cup warm water (100F to 110F)
1 ¹⁄₂ tablespoons olive oil
1 tablespoon honey
¹⁄₂ teaspoon salt
2 ³⁄₄ cups all-purpose flour, divided
cooking spray
Topping
1 tablespoon olive oil, divided
1 cup thinly sliced red onion
2 teaspoons chopped fresh oregano
¹⁄₂ teaspoon salt, divided
1 red bell pepper, sliced into thin rings
1 yellow bell pepper, sliced into thin rings

directions

DOUGH: Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
Stir in 1 1/2 tablespoons oil, honey, and 1/2 teaspoon salt, stirring until well blended.
Stir in 2 1/2 cups flour to form a dough.
Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
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.
Punch dough down, and turn out onto a jelly-roll pan coated with cooking spray; press into a 10 x 8-inch rectangle. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 400°.
TOPPING: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, oregano, 1/4 teaspoon salt, and peppers to pan; cook 20 minutes or until peppers are tender.
Uncover dough.
Make indentations in top of dough using the handle of a wooden spoon or your fingertips.
Gently brush dough with remaining 1 teaspoon oil.
Arrange pepper mixture evenly over surface of dough; sprinkle with remaining 1/4 teaspoon salt.
Bake for 28 minutes or until loaf is golden brown around edges and sounds hollow when tapped.

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Reviews

We really liked this bread! The dough is very forgiving -- we let it rise too long and in too dry of a place, but it came out perfect anyway. It was all gobbled up with not a crumb left over. Thanks for posting such a yummy recipe!

raisdbywolvz

RECIPE SUBMITTED BY

Vino Girl

United States

My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>

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