Best Pampered Chef Roasted Pepper Focaccia Recipes

PAMPERED CHEF ROASTED PEPPER FOCACCIA

Steps:

• Preheat oven to 400°F.
• Unroll pizza crust lengthwise over bottom of stoneware bar pan (or use 13" x 9" pan).
• Using fingertips, press indentations 1/2 inch apart into surface of dough.
• In small bowl, combine salad dressing and garlic; brush over dough.
• Sprinkle with half of mozzarella cheese. Top with peppers and olives.
• Sprinkle with remaining mozzarella cheese, Parmesan cheese and seasoning.
• Bake 25 - 28 minutes or until deep golden brown.
• Remove from oven; let cool 10 minutes.
• Cut into squares and serve warm or at room temperature.

ROSEMARY, LEMON, AND PEPPER FOCACCIA

Steps:

• Preheat oven to 425F thirty minutes before baking, and place a baking stone, baking tiles, an inverted large cast-iron skillet or griddle, or a heavy baking sheet in oven to heat (I use a baking stone).
• Flour the work surface lightly and roll the dough into a rough circle 11 inches in diameter. Place a sheet of parchment paper roughly the size of the dough on a baker's peel (this is what I use), inverted baking sheet, or a rimless cookie sheet. Transfer dough to the parchment; reshape with your fingers.
• Prick the dough with a fork and brush lightly with some of the olive oil. Grind pepper over it and sprinkle evenly with the rosemary. Cut the lemon in half lengthwise through the stem (reserve other half for another use), then slice crosswise as thinly as you can; remove any seeds. Arrange lemon slices evenly over the dough and brush them lightly with olive oil. Cover loosely with plastic wrap and set aside to rise for 15 minutes.
• Slide the focaccia, still on the parchment, onto the hot stone. Bake until the crust is puffed and golden brown, about 20 minutes. Brush with remaining oil and sprinkle with the cheese or salt. Cut into wedges and serve at once.