Best Peppered Focaccia Recipes

PEPPERED FOCACCIA

Peppered Focaccia image

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."

Provided by Taste of Home

Time 30m

Yield 2 focaccias (8 slices each).

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PEPPERED FOCACCIA

Peppered Focaccia image

Bell peppers, herbs and mozzarella cheese punch up the flavor in this easy-to-make flatbread.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h42m

Yield 2

Number Of Ingredients 13

Ingredients

2 3/4 to 3 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 package regular or quick active dry yeast
1 cup water
1/4 cup olive or vegetable oil
1/2 medium green bell pepper, cut into thin slices
1/2 medium red bell pepper, cut into thin slices
1/2 cup shredded mozzarella cheese (2 ounces), if desired
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

Mix 1 1/2 cups of flour, the sugar, 1/2 teaspoon salt and the yeast in large bowl. Heat water and 2 tablespoons of the oil until very warm (120°F to 130°F); stir into flour mixture. Beat with electric mixer on low speed about 30 seconds, scraping bowl occasionally, until batter is springy and pulls away from side of bowl. Stir in enough remaining flour to make a soft dough. Cover and let rise in warm pace about 1 hour or until double. (If using quick yeast, omit 1-hour rising; cover and let rest on floured surface 10 minutes.)
Grease 2 cookie sheets. Stir down dough; divide in half. Place each half on cookie sheet; press into 12-inch circle. Brush each circle with about 1 tablespoon of the remaining oil. Top each with half of the bell peppers, cheese, basil, oregano, garlic powder and 1/2 teaspoon salt. Let stand 10 to 12 minutes.
Heat oven to 425°F. Bake 12 to 15 minutes or until crust is golden brown. Cut into wedges. Serve hot.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg