Roasted Sweet Pepper Focaccia Bread
- Bread Dough
- 1/2 tablespoon active dry yeast
- 7 tablespoons warm water
- 1 tablespoon extra virgin olive oil
- 1 cup unbleached all purpose flour
- 1/2 teaspoon salt
- Topping(s)
- 2 red bell peppers
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves
- 1 tablespoon finely chopped fresh parsley
- Sprinkle the yeast over the warm water in a medium bowl, whisk in and let it stand until creamy, for about 10 minutes. Stir in 1 tbsp of oil.
- Combine the flour and salt, stir in the yeast mixture, with a wooden spoon until the dough comes together. Knead in a lightly floured work surface until soft. smooth and elastic for 5-6 minutes. If you are using a heavy-duty-mixer, set the paddle attachment in place, add the flour and salt to the yeast mixture and mix until the dough comes together. Change the dough hook and knead for 2-3 minutes until smooth and soft.
- First Rise: Shape the dough into a ball, place in a lightly oiled container, cover tightly with plastic wrap and let rise for 20 minutes.
- Atleast 30 minutes before planning to bake, heat the oven to 350F. Shaping and second rise: Move the risen dough to an oiled cast iron skillet. The dough will be stretch easily to fit the bottom of the skillet. Dimple with fingertips, drizzle with the garlic-infused oil (see toppings section) and scatter the pepper strips (see toppings section) and parsley over the top. Sprinkle salt. Cover with a towel & let rise for another 20 minutes.
- Baking: Set the skillet directly into the oven and bake until the focaccia about 25-30 minutes. Cool briefly and then place on the rack. Serve warm.
- Cut the peppers into halve, remove the seeds and slowly oven-roast them at 350F for about 15-20 mins or longer. the skin must be blistered and charred. (or) Set them on a broiler pan & broil about 3 inches from the heat.
- Place them in a paper or plastic bag, close tightly. Rest for 10-20 minutes. Meanwhile, for the garlic-infused oil - heat the olive oil in a small pan and saute minced garlic on a very low flame (for 4-5 minutes). Donot let it burn. Set aside and cool slightly. Peel off the skins of the peppers and slice into thin strips.
bread, active dry yeast, water, extra virgin olive oil, flour, salt, toppings, red bell peppers, extra virgin olive oil, garlic, parsley
Taken from food52.com/recipes/6578-roasted-sweet-pepper-focaccia-bread (may not work)