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Peppered Focaccia

 Peppered Focaccia
A busy college student, Sarah McClanahan of Raleigh, North Carolina makes this lightened-up version of flat Italian bread often because it's so easy to prepare. "Focaccia goes great with soup or pasta," she says. "And by adding tomatoes and onions, I can turn it into a light supper."
16 ServingsPrep: 15 min. + rising Bake: 15 min.


  • 2-3/4 to 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/2 teaspoons salt, divided
  • 1 cup water
  • 4 tablespoons olive oil, divided
  • 1/2 medium green pepper, thinly sliced
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 teaspoon crushed red pepper flakes, optional
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper


  • In a bowl, combine 1-1/2 cups flour, sugar, yeast and 1/2 teaspoon
  • salt. In a saucepan, heat water and 2 tablespoons oil to
  • 120°-130°. Add to dry ingredients; beat on low speed just
  • until moistened. Beat on medium until batter is elastic and pulls
  • away from sides of bowl. Stir in enough remaining flour to form a
  • soft dough (do not knead). Cover and let rest for 10 minutes.
  • Divide dough in half. Press each portion into a 12-in. pizza pan
  • coated with cooking spray. Brush with remaining oil; top with
  • peppers and cheese. Sprinkle with pepper flakes if desired, basil,
  • oregano, garlic powder, pepper and remaining salt. Let rest for 10

2 of 2

Peppered Focaccia (continued)

Directions (continued)

  • minutes. Bake at 425° for 12-15 minutes or until golden brown.
  • Yield: 2 focaccias (8 slices each).
Nutritional Facts: One slice equals 134 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 240 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.