Tuesday, March 10, 2009

Oh! Peppered Focaccia bread!

This wonderful recipe is a simple, fast yummy de-LISH! You can eat it plain, with dipping sauce or even use it to make a sandwich... sooooo good!

Peppered Focaccia

2 3/4 c. all-purpose flour 1/2 c. shredded part-skim mozzarella cheese
2 TBS. sugar 1 tsp. crushed red pepper flakes (you can use chopped fresh red pepper)
1 (.25 oz) package quick rise yeast 1/2 tsp. dried basil
1 1/2 tsp. salt, divided 1/2 tsp. dried oregano
1 c. water 1/2 tsp. garlic powder
4 TBS. canola oil (I use olive oil) 1/2 tsp. ground black pepper
1/2 medium green bell pepper, thinly sliced

1. In a mixing bowl, combine 1 1/2 c. flour, sugar, yeast and 1/2 tsp. salt. In a saucepan, heat water and 2 TBS. oil to 120 degrees to 130 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.

2. Divide dough in half. Press each portion in a 12 inch pizza pan coated in nonstick spray. (I don't have a pizza pan, so I use a cookie sheet and use all the dough, instead of half. Press evenly on the sheet.) Brush with remaining oil, top with peppers and cheese. Sprinkle with pepper flakes, basil, oregano, garlic powder and remaining ingredients. Let rest for 10 minutes. Bake at 425 F for 12-15 minutes or until golden brown. (After I brush the oil, I like to add all of the peppers and spices first, then I sprinkle the cheese on top. I also like to add some shredded Parmesan cheese too. Then one baked you can have it as a side dish with pasta, or dip then in sauce like bread sticks or even turn them into flat bread sandwiches. Delish!)

* recipe from allrecipes.com