FONTINA AND RED PEPPER-STUFFED GARLIC FOCACCIA
Steps:
- 1. Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. 2. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring well. cover and let stand at room temperature 8 hours or overnight to create a sponge 3. Preheat oven to 350 degrees. 4. Remove papery skin from garlic head. Wrap in foil. Bake at 350 degrees for 1 hour. Cool 10 minutes. 5. Separate cloves; squeeze to extract garlic pulp. discard skins. Place garlic pulp, 1 tbsp oil, and 1 tsp salt in a small bowl, and mash with a fork until smooth. Stir into sponge. 6. Add 2 cups flour to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands. 7. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place 45 minutes or until doubled in size. 8. Punch dough down. Cover and let rest 5 minutes. Divide dough in half; roll each half into a 10 inch round. 9. Place 1 dough round on a baking sheet sprinkled with cornmeal. Arrange basil over dough, leaving a 1/4 inch border; top with bell peppers. Sprinkle evenly with cheese. Top with other dough round and pinch edges to seal. Lightly coat with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size. 10. Preheat oven to 400 degrees. 11. Uncover dough. Make indentations in top of dough with a knife. Gently brush dough with 1 1/2 tsp oil and sprinkle with 1/4 tsp salt. Bake at 400 degrees for 30 minutes or until focaccia is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
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