Peppered Focaccia

• 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

1. 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 120u0b0-130u0b0. 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.
2. 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 425u0b0 for 12-15 minutes or until golden brown.

allpurpose, sugar, yeast, salt, water, olive oil, green pepper, mozzarella cheese, red pepper, basil, oregano, garlic, pepper

Taken from www.tasteofhome.com/recipes/peppered-focaccia/ (may not work)