Peppered Focaccia Recipe

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Peppered Focaccia Recipe
Peppered Focaccia Recipe photo by Sponsor
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Peppered Focaccia Recipe

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4.5 2 3
Publisher Photo
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."
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.

Ingredients

  • 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

Directions

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 minutes. Bake at 425° for 12-15 minutes or until golden brown. Yield: 2 focaccias (8 slices each).
Originally published as Peppered Focaccia in Light & Tasty August/September 2001, p54

Nutritional Facts

1 slice: 134 calories, 4g fat (1g saturated fat), 2mg cholesterol, 240mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  1. 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.
  2. 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 minutes. Bake at 425° for 12-15 minutes or until golden brown. Yield: 2 focaccias (8 slices each).
Originally published as Peppered Focaccia in Light & Tasty August/September 2001, p54

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MY REVIEW
justmbeth User ID: 1196484 30970
Reviewed Nov. 25, 2012

"Loved it. Used peppers from my summer crop and made it often."

MY REVIEW
cherrylady User ID: 1073547 37292
Reviewed Feb. 1, 2011

"We all REALLlY enjoyed this recipe! YUM!"

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