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Ingredients
| all-purpose flour (unsifted): 2 3/4 cups |
| granulated sugar: 2 Tbl |
| instant yeast: 1 .25oz package |
| salt: 1 1/2 tsp (divided) |
| water: 1 cup |
| canola oil - for salads, woks and light frying: 4 Tbl (divided) |
| green bell pepper: 1/2 (thinly sliced) |
| mozzarella cheese, part skim, low moisture (shredded): 1/2 cup (shredded) |
| red pepper flakes: 1 tsp (crushed) |
| dried basil (ground): 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| garlic powder: 1/2 tsp |
| black pepper: 1/2 tsp |
Peppered Focaccia
Credit: AllRecipes
User rating:
"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.'"
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Prep Time
15 min -
Cook Time
15 min -
Servings
16 serving(s)
Tags
Directions
- In a mixing 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 degrees F-130 degrees F. 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 nonstick 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 degrees F for 12-15 minutes or until golden brown.