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Pepperoni Focaccia Bread

This focaccia bread recipe is perfect to serve with a pasta dinner, either as an appetizer or sliced for sandwiches. You will love the smell of it baking—it's hard to wait for it to be done! I like to add some thinly sliced plum tomatoes and fresh basil on top. — Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 package (3-1/2 ounces) sliced pepperoni, chopped
  • 1/2 medium onion, thinly sliced
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 1/2 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3/4 cup shredded Parmesan cheese, divided
  • Optional: Marinara sauce and fresh basil leaves

Directions

  • Preheat oven to 425°. Heat a 10-in. cast-iron or ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick).
  • Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.
Nutrition Facts
1 slice: 339 calories, 18g fat (6g saturated fat), 47mg cholesterol, 580mg sodium, 33g carbohydrate (3g sugars, 1g fiber), 12g protein.

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